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Creamy Strawberry Cheesecake Cupcakes

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Creamy Strawberry Cheesecake Cupcakes are a delightful individual-sized version of a classic cheesecake. These mini cheesecakes are made with a smooth, creamy filling and a buttery graham cracker crust, topped with a sweet homemade strawberry compote. Perfect for any occasion, they offer all the flavors of a cheesecake in a convenient, portable form.

 

Ingredients

Scale

For the Crust:

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

For the Cheesecake Filling:

  • 16 oz (2 cups) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream

For the Strawberry Compote:

  • 1 cup fresh or frozen strawberries, chopped
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Crust:
    • Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
    • In a small bowl, mix the graham cracker crumbs, sugar, and melted butter. Stir until well combined.
    • Spoon about 1 tablespoon of the crumb mixture into each muffin cup, pressing down with the back of a spoon to form a crust.
    • Bake for 5–7 minutes, or until the crust is lightly golden. Remove from the oven and set aside to cool.
  2. Make the Cheesecake Filling:
    • In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
    • Add the sugar and beat until fully incorporated.
    • Add the eggs one at a time, beating well after each addition.
    • Stir in the vanilla extract and sour cream, mixing until smooth and fully combined.
    • Divide the cheesecake batter evenly among the muffin cups, filling each almost to the top.
  3. Bake the Cheesecake Cupcakes:
    • Bake for 20–25 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
    • Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
    • Once cooled, refrigerate for at least 2 hours (or overnight) to allow the cheesecakes to firm up.
  4. Prepare the Strawberry Compote:
    • In a small saucepan, combine the strawberries, sugar, lemon juice, and vanilla extract.
    • Cook over medium heat for 5–7 minutes, stirring occasionally, until the strawberries release their juices and the mixture thickens slightly.
    • Remove from heat and let it cool to room temperature.
  5. Assemble the Cupcakes:
    • Once the cheesecakes are fully chilled, spoon a generous amount of the strawberry compote over each cheesecake.
    • Serve and enjoy!

Notes

  • You can prepare the cheesecake cupcakes a day in advance and store them in the refrigerator until ready to serve.
  • The strawberry compote can be made ahead of time and stored in the refrigerator for up to 3 days.
  • You can also substitute the strawberries for other berries like raspberries, blueberries, or blackberries for variety.
  • For extra decoration, you can add whipped cream on top of the strawberry compote before serving.

Keywords: Creamy Strawberry Cheesecake Cupcakes, mini cheesecake cupcakes, cheesecake with strawberries, strawberry cheesecake, cupcake dessert, cheesecake recipe, strawberry compote, individual cheesecakes, homemade cheesecake, holiday dessert.

Find it online: https://masonrecipes.com/creamy-strawberry-cheesecake-cupcakes/