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Strawberry Cheesecake Cupcakes Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 2 hours 42 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Strawberry Cheesecake Cupcakes are delightful mini desserts featuring a buttery graham cracker crust, creamy cheesecake filling swirled with fresh strawberries and strawberry jam, and topped with fresh strawberry slices and whipped cream. Perfect for summer treats or berry dessert lovers, they combine rich flavors and a luscious texture in convenient individual servings.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted

Cheesecake Filling

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • ¼ cup strawberry jam
  • ½ cup chopped fresh strawberries

Toppings (optional)

  • Fresh strawberry slices
  • Whipped cream

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (163°C) and line a muffin pan with cupcake liners. In a bowl, combine graham cracker crumbs, 3 tablespoons granulated sugar, and melted butter until evenly mixed. Press about 1 tablespoon of this mixture firmly into the bottom of each cupcake liner. Bake the crusts for 5 minutes, then set aside to cool.
  2. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add ½ cup granulated sugar and mix until combined. Add eggs one at a time, blending well after each addition. Stir in vanilla extract and sour cream until the batter is uniform and smooth.
  3. Add strawberries: Gently fold strawberry jam and chopped fresh strawberries into the cheesecake batter, ensuring an even distribution without overmixing.
  4. Fill and bake: Spoon the cheesecake filling into each cupcake liner almost to the top, on top of the baked crust. Bake for 18 to 22 minutes until the centers are set but still slightly jiggly.
  5. Cool the cupcakes: Turn off the oven and crack the door open, letting the cupcakes cool inside for 30 minutes to prevent cracking. Afterwards, transfer them to the refrigerator to chill for at least 2 hours to fully set.
  6. Serve: Before serving, optionally top each cupcake with a dollop of whipped cream and a fresh strawberry slice for an attractive and tasty finish.

Notes

  • For a decorative swirl effect, drop a spoonful of strawberry jam on top of each cupcake before baking and swirl with a toothpick.
  • Use full-fat cream cheese to achieve the creamiest and richest texture.
  • These cupcakes can be made a day ahead and stored covered in the fridge for convenience.

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Find it online: https://whisksweetly.com/strawberry-cheesecake-cupcakes-recipe/