Strawberry Cheesecake Cupcakes are a delightful treat that combines the creamy goodness of cheesecake with the fresh taste of strawberries. They are perfect for any occasion, whether it’s a family gathering or a weekend dessert.
Why Make This Recipe
These cupcakes are not only delicious but also easy to make! They are a fantastic way to use fresh strawberries and impress your family and friends. Plus, who can resist a mini cheesecake? Trust me, once you try them, you’ll want to make them again and again!
How to Make Strawberry Cheesecake Cupcakes
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted unsalted butter
- 2 cups softened cream cheese
- 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
- 1 cup fresh strawberries, chopped (for compote)
- 1/4 cup granulated sugar (for compote)
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon cold water
Directions:
- Preheat your oven to 325°F (165°C) and line a cupcake pan with liners.
- In a bowl, mix the graham cracker crumbs with the melted butter until combined. Press the mixture into the bottom of each cupcake liner to form a crust.
- Beat the softened cream cheese and granulated sugar together until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream. Gently fold in the chopped fresh strawberries and strawberry jam until evenly distributed.
- Fill each cupcake liner with the cheesecake mixture. Bake in the preheated oven for 20-22 minutes, until set but still slightly jiggly in the center.
- In a saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries break down and become syrupy. Stir in the cornstarch mixture and continue cooking until the compote thickens.
- Allow the cupcakes to cool completely. Top each cupcake with a spoonful of strawberry compote. Optionally, garnish with an extra fresh strawberry.
- Serve the strawberry cheesecake cupcakes and enjoy!
How to Serve Strawberry Cheesecake Cupcakes
Serve these cupcakes chilled or at room temperature. They are perfect for sharing at parties. You can also pair them with whipped cream or extra fresh strawberries for an added touch!
How to Store Strawberry Cheesecake Cupcakes
Store any leftover cupcakes in an airtight container in the refrigerator. They will stay fresh for up to five days. If you want to keep them longer, you can freeze them for up to three months. Just make sure to thaw them in the fridge before serving.
Tips to Make Strawberry Cheesecake Cupcakes
- Make sure your cream cheese is softened for smooth mixing.
- Don’t overmix the batter after adding the eggs; this keeps the cupcakes light.
- Feel free to adjust the sweetness by adding more or less sugar to the compote.
Variation
You can switch up the fruit in this recipe! Try using raspberries or blueberries instead of strawberries for a different flavor. You can also add chocolate chips to the cheesecake mixture for a chocolate twist!
FAQs
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