Description
These Strawberry Cheesecake Cupcakes combine a crunchy graham cracker crust with a creamy, smooth cheesecake filling topped with fresh strawberries for a refreshing and delightful dessert. Perfectly portioned as individual servings, these cupcakes are baked to perfection and chilled to enhance their rich texture and fruity topping.
Ingredients
Scale
Crust:
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter (melted)
- 2 tablespoons sugar
Cheesecake Filling:
- 16 ounces cream cheese (softened)
- ½ cup sour cream
- ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Topping:
- 1 cup strawberries (cut in half)
- ½ teaspoon lemon juice
- 2 teaspoons sugar
Instructions
- Prepare the Crust: Preheat oven to 325 degrees F and line a muffin pan with paper liners. In a small bowl, combine the graham cracker crumbs, melted unsalted butter, and 2 tablespoons of sugar until the mixture resembles wet sand. Divide the crust mixture evenly among the muffin tin bottoms. Bake for 5-6 minutes until golden brown and allow to cool completely.
- Make the Cheesecake Filling: Using a stand mixer fitted with the beater attachment, beat the softened cream cheese until smooth. Gradually add the sour cream, ¼ cup granulated sugar, eggs, and vanilla extract, mixing well until fully combined and creamy. Pour about 2-3 tablespoons of the cheesecake mixture over each crust in the muffin tin, filling almost completely.
- Bake the Cupcakes: Bake the filled muffin tin in the preheated oven for 20 minutes or until the cheesecakes are set but still slightly jiggly in the center. They will firm up further as they cool. Remove from oven and let them cool completely in the muffin tin.
- Chill and Serve: After cooling, place the cheesecake cupcakes in the refrigerator to chill for at least two hours to set fully. Before serving, top each cupcake with fresh halved strawberries mixed with lemon juice and 2 teaspoons sugar, or serve plain for a classic cheesecake taste.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
- Do not overbake the cheesecake filling; a slight jiggle means they are perfect and will firm up as they cool.
- The strawberry topping can be replaced with a homemade strawberry sauce or omitted if preferred.
- Store leftover cupcakes covered in the refrigerator for up to 3 days.
