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Experience the bliss of Strawberry Cheesecake Cupcakes, where creamy cheesecake meets sweet strawberry compote in a delightful single-serving form. Perfect for gatherings or as a treat to sweeten your day, these cupcakes are sure to impress with their gorgeous presentation and irresistible taste.
Ingredients
For the Cupcakes:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 cup fresh strawberries, chopped
- 2 tablespoons strawberry jam
For the Strawberry Compote:
- 1 cup fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (165°C). Line a cupcake pan with cupcake liners to ready it for the batter.
- Prepare the Crust:
- In a mixing bowl, combine the graham cracker crumbs with melted butter until well mixed. Press this mixture into the bottom of each cupcake liner to form a crust, setting the stage for the filling.
- Make the Cheesecake Filling:
- In a large bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract and sour cream.
- Fold in the chopped strawberries and strawberry jam gently, ensuring the fresh berries are evenly distributed throughout the mixture.
- Fill and Bake:
- Spoon the cheesecake filling over the crust in each cupcake liner.
- Bake in the preheated oven for 20-22 minutes, or until the centers are set but still slightly jiggly.
- Prepare the Strawberry Compote:
- While the cupcakes bake, prepare the compote. In a saucepan over medium heat, combine the chopped strawberries, sugar, and lemon juice.
- Cook until the strawberries have broken down and the mixture is syrupy. Add the cornstarch mixture, stirring continuously, until the compote thickens.
- Cool and Top:
- Allow the cupcakes to cool completely in the pan.
- Top each cooled cupcake with a generous spoonful of the thickened strawberry compote.
- Garnish and Serve:
- Optionally, garnish each cupcake with a fresh strawberry slice or whole berry for an extra touch of elegance.
- Serve the cupcakes chilled or at room temperature, and enjoy the burst of fresh, creamy, and fruity flavors.
These Strawberry Cheesecake Cupcakes bring the essence of a beloved dessert into a fun, portable treat that’s as delicious as it is beautiful. Perfect for any season, they’re a hit at parties or as a luxurious everyday dessert.
Strawberry Cheesecake Cupcakes
Experience the bliss of Strawberry Cheesecake Cupcakes, where creamy cheesecake meets sweet strawberry compote in a delightful single-serving form. Perfect for gatherings or as a treat to sweeten your day, these cupcakes are sure to impress with their gorgeous presentation and irresistible taste.
Equipment
- Cupcake Pan
- Mixing Bowl
- Saucepan
Ingredients
For the Cupcakes
- 1.5 cups Graham cracker crumbs
- 0.25 cup Unsalted butter, melted
- 2 cups Cream cheese, softened
- 0.75 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Sour cream
- 1 cup Fresh strawberries, chopped
- 2 tablespoons Strawberry jam
For the Strawberry Compote
- 1 cup Fresh strawberries, chopped
- 0.25 cup Granulated sugar
- 1 tablespoon Lemon juice
- 1 teaspoon Cornstarch dissolved in cold water Dissolve in 1 tablespoon of cold water
Instructions
- Preheat your oven to 325°F (165°C). Line a cupcake pan with cupcake liners to ready it for the batter.
- In a mixing bowl, combine the graham cracker crumbs with melted butter until well mixed. Press this mixture into the bottom of each cupcake liner to form a crust.
- In a large bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract and sour cream. Fold in the chopped strawberries and strawberry jam gently.
- Spoon the cheesecake filling over the crust in each cupcake liner. Bake in the preheated oven for 20-22 minutes, or until the centers are set but still slightly jiggly.
- While the cupcakes bake, prepare the compote. In a saucepan over medium heat, combine the chopped strawberries, sugar, and lemon juice. Cook until the strawberries have broken down and the mixture is syrupy. Add the cornstarch mixture, stirring continuously, until the compote thickens.
- Allow the cupcakes to cool completely in the pan. Top each cooled cupcake with a generous spoonful of the thickened strawberry compote.
- Optionally, garnish each cupcake with a fresh strawberry slice or whole berry for an extra touch of elegance. Serve the cupcakes chilled or at room temperature.
Notes
These cupcakes are best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
Nutrition
Calories: 280kcalFat: 15g
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