Strawberry Cheesecake Cupcakes

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Description:
Strawberry Cheesecake Cupcakes are a delightful combination of rich, creamy cheesecake and light, fluffy cupcakes, topped with a sweet strawberry sauce. These bite-sized treats are perfect for anyone who loves the indulgence of cheesecake in a portable, easy-to-eat cupcake form. They feature a graham cracker crust, smooth cheesecake filling, and are finished with a fresh strawberry topping.

Ingredients:

For the Crust:

  • Graham cracker crumbs: 1 cup (120 g)
  • Unsalted butter (melted): 4 tbsp (60 g)
  • Granulated sugar: 2 tbsp

For the Cheesecake Filling:

  • Cream cheese (softened): 16 oz (450 g)
  • Granulated sugar: ¾ cup (150 g)
  • Eggs: 2 large
  • Vanilla extract: 1 tsp
  • Lemon juice: 1 tbsp
  • Sour cream: ½ cup (120 g)

For the Strawberry Topping:

  • Fresh strawberries (hulled and sliced): 1 cup (150 g)
  • Granulated sugar: ¼ cup (50 g)
  • Lemon juice: 1 tsp
  • Cornstarch (optional for thickening): 1 tsp
  • Water: 2 tbsp (if using cornstarch)

Instructions:

Make the Graham Cracker Crust:

  1. Preheat the oven:
    Preheat your oven to 325°F (165°C). Line a standard 12-cup muffin tin with cupcake liners.
  2. Prepare the crust:
    In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
  3. Press into muffin tin:
    Spoon about 1 tablespoon of the crumb mixture into each cupcake liner. Use the back of a spoon or the bottom of a small glass to press the crumbs firmly into the bottom of each liner. Bake the crusts for 5 minutes, then remove from the oven to cool slightly.

Make the Cheesecake Filling:

  1. Beat the cream cheese:
    In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
  2. Add eggs and flavorings:
    Add the eggs one at a time, beating after each addition. Stir in the vanilla extract, lemon juice, and sour cream until well combined.
  3. Fill the cupcake liners:
    Divide the cheesecake batter evenly among the muffin cups, pouring it over the cooled graham cracker crusts.
  4. Bake the cheesecakes:
    Bake for 18-20 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours (or overnight).

Make the Strawberry Topping:

  1. Cook the strawberries:
    In a small saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, about 5-7 minutes.
  2. Thicken the sauce (optional):
    If you’d like a thicker sauce, mix the cornstarch with water in a small bowl to create a slurry. Stir the slurry into the strawberry mixture and cook for another 1-2 minutes until the sauce thickens. Remove from heat and let cool.

Assemble the Cupcakes:

  1. Top with strawberry sauce:
    Once the cheesecakes are fully chilled, spoon a generous amount of the strawberry topping onto each cheesecake.
  2. Serve:
    Serve immediately or store in the refrigerator until ready to eat. Enjoy these delectable strawberry cheesecake cupcakes!

Tips for Success:

  • Room temperature ingredients: Make sure the cream cheese and eggs are at room temperature for a smooth, lump-free cheesecake filling.
  • Chill time: Allow the cheesecakes to chill fully before serving for the best texture and flavor.
  • Graham cracker crust: Pack the crust firmly to ensure it holds up well under the cheesecake filling.

Recommendations:

  • Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Serving suggestions: For extra decadence, drizzle with chocolate or top with whipped cream.

Nutrition (per cupcake, approx. based on 12 servings):

  • Calories: 280
  • Protein: 5 g
  • Fat: 18 g
  • Carbohydrates: 25 g
  • Sugar: 18 g
  • Sodium: 180 mg

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