Description
Creamy Strawberry Cheesecake Cupcakes are a delightful twist on the classic cheesecake, packed in individual servings. These cupcakes feature a buttery graham cracker crust, a rich and creamy cheesecake filling, and a sweet, fresh strawberry topping. Perfect for any occasion, these little treats offer the indulgence of cheesecake in a portable form.
Ingredients
Scale
For the Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
For the Strawberry Topping:
- 1 cup fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until the mixture is well combined.
- Press a tablespoon of the graham cracker mixture into the bottom of each muffin liner, pressing it down gently. Bake for 5-7 minutes, then remove from the oven and set aside to cool.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the sugar and vanilla extract, and beat until combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and heavy cream until smooth.
- Divide the cheesecake batter evenly among the cupcake liners, on top of the baked graham cracker crusts, filling each about 3/4 full.
- Bake the Cupcakes:
- Bake the cheesecake cupcakes at 325°F (163°C) for 18-20 minutes, or until the centers are just set and slightly jiggly.
- Let the cupcakes cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely. Refrigerate the cupcakes for at least 2 hours, or preferably overnight, to allow them to firm up.
- Prepare the Strawberry Topping:
- In a small bowl, combine the fresh strawberries, sugar, and lemon juice. Stir to coat the berries in the sugar and juice, then let the mixture sit for 10-15 minutes to release the juices.
- Assemble the Cupcakes:
- Once the cupcakes are fully chilled, top each cheesecake with a spoonful of the macerated strawberries and their juices.
- Serve and Enjoy:
- Serve the creamy strawberry cheesecake cupcakes chilled. Enjoy the perfect balance of creamy cheesecake and sweet strawberry topping in each bite.
Notes
- For a richer flavor, you can substitute sour cream with mascarpone cheese.
- If you prefer a no-bake option, you can refrigerate the crust and filling, then top with strawberries once fully chilled.
- You can also use other berries like raspberries or blueberries for a different topping option.
- Store the cupcakes in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American