Description
These Strawberry Cheesecake Cupcakes combine a crunchy graham cracker crust with a creamy strawberry cheesecake filling, topped with a sweet homemade strawberry compote. Perfectly portioned for individual servings, they offer a delightful balance of tart and sweet flavors ideal for dessert or special occasions.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted unsalted butter
Cheesecake Filling
- 2 cups softened cream cheese
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 cup fresh strawberries, finely chopped
- 2 tbsp strawberry jam
Strawberry Compote
- 1 cup fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch dissolved in 1 tbsp cold water
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Line a standard muffin pan with cupcake liners to prepare for baking.
- Make Graham Cracker Crust: In a bowl, mix the graham cracker crumbs with melted unsalted butter until combined. Press this mixture evenly into the bottom of each cupcake liner to form the crust base.
- Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese and 3/4 cup granulated sugar until smooth and creamy. Add eggs one at a time, blending well after each addition. Stir in vanilla extract, sour cream, finely chopped strawberries, and strawberry jam until fully incorporated.
- Fill Cupcake Liners: Divide the cheesecake filling evenly among the crust-lined cupcake liners, filling almost to the top.
- Bake Cheesecakes: Bake in the preheated oven for 20-25 minutes, or until the cheesecakes are set but still slightly jiggly in the center. Remove from the oven and allow to cool.
- Prepare Strawberry Compote: While the cupcakes bake, combine chopped strawberries, 1/4 cup granulated sugar, and lemon juice in a saucepan over medium heat. Cook until the strawberries soften and release juices. Stir in the dissolved cornstarch and cook for another 1-2 minutes until the mixture thickens. Remove from heat and let cool.
- Chill Cupcakes: Once the cupcakes have cooled to room temperature, refrigerate them for at least 2 hours to set completely.
- Serve: Before serving, spoon the chilled strawberry compote generously over each cheesecake cupcake for a fresh, flavorful finish.
Notes
- You can substitute fresh strawberries with frozen if fresh are unavailable, just thaw and drain excess water before using.
- To prevent the cheesecake from cracking, avoid overbaking and allow the cakes to cool gradually.
- For a gluten-free option, use gluten-free graham cracker crumbs.
- These cupcakes can be stored in the refrigerator for up to 3 days in an airtight container.
- Adding a dollop of whipped cream on top before serving adds extra richness.
