Description
Delight in these luscious Strawberry Cheesecake Cupcakes featuring a buttery graham cracker crust, a creamy cheesecake filling, and a homemade fresh strawberry sauce to top. Perfect for a sweet treat or party dessert, these cupcakes are baked to perfection and served chilled for a refreshingly smooth texture.
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
Strawberry Topping
- 1 cup strawberries, cut in half
- ½ teaspoon lemon juice
- 2 teaspoons sugar
Instructions
- Prepare Crust: Preheat the oven to 325°F (163°C) and line a muffin pan with paper liners. In a small bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar until the texture resembles wet sand. Divide this mixture evenly into the bottoms of the muffin tins. Bake for 5-6 minutes or until golden brown. Remove from oven and allow the crusts to cool completely.
- Mix Cheesecake Filling: Using a stand mixer fitted with the beater attachment, beat the softened cream cheese until smooth. Add sour cream, ¼ cup granulated sugar, eggs, and vanilla extract. Continue mixing until all ingredients are well combined and the batter is smooth.
- Assemble and Bake Cupcakes: Pour approximately 2-3 tablespoons of the cheesecake filling into each muffin tin over the cooled crust, filling them almost completely. Bake at 325°F for 20 minutes, or until the cheesecakes are mostly set with a slight jiggle remaining. Remove from oven and cool completely in the muffin tin.
- Chill Cheesecakes: Once cooled, transfer the cheesecake cupcakes to the refrigerator and chill for several hours or overnight to allow them to firm up and develop flavor.
- Make Strawberry Sauce: In a small saucepan, combine halved strawberries, lemon juice, and 2 teaspoons sugar. Simmer over low heat for 15 minutes, mashing the strawberries with the back of a wooden spoon to help release their juices and achieve a saucy consistency. Remove from heat and allow to cool.
- Blend the Sauce: Once the strawberry mixture has cooled, transfer it to a food processor or blender and pulse until creamy and thick. Return to the refrigerator to chill before serving atop the cheesecake cupcakes.
- Serve: Remove cheesecake cupcakes from the refrigerator and top with fresh strawberry sauce or additional fresh strawberries if desired. These cupcakes are delicious served cold and also outstanding without toppings.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter.
- Do not overbake the cheesecakes; a slight jiggle means they will set further as they cool.
- The strawberry sauce can be prepared a day in advance and stored in the refrigerator.
- Use fresh strawberries for the best flavor in both the sauce and as a topping.
- Paper liners make cleanup easier and help release the cupcakes without sticking.
