Description
Delight in these Strawberry Cheesecake Cupcakes featuring a buttery graham cracker crust, creamy strawberry-infused cheesecake filling, and a luscious homemade strawberry compote topping. Perfectly portioned for twelve servings, these treats combine classic cheesecake flavors with the freshness of ripe strawberries in an easy-to-make cupcake format.
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 and Prepare Pan: Preheat your oven to 325°F (160°C). Line a standard muffin pan with cupcake liners to prevent sticking and facilitate easy removal of cupcakes.
- Make the Graham Cracker Crust: In a bowl, combine the graham cracker crumbs with melted unsalted butter until well mixed. Press the mixture firmly into the bottom of each cupcake liner to form the crust base.
- Prepare the Cheesecake Filling: Beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Then add vanilla extract, sour cream, finely chopped strawberries, and strawberry jam; mix until all ingredients are fully incorporated and have a smooth texture.
- Fill Cupcake Liners: Evenly divide the cheesecake filling among the cupcake liners over the crust, filling each about two-thirds full.
- Bake the Cupcakes: Bake in the preheated oven for 20-25 minutes or until the filling is set but still slightly jiggly in the center. Remove from oven and allow cupcakes to cool completely.
- Prepare the Strawberry Compote: While cupcakes bake, combine chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the mixture thickens slightly. Stir in the dissolved cornstarch and cook for another minute until fully thickened. Remove from heat and let cool.
- Chill and Serve: After cupcakes have cooled, refrigerate them for at least 2 hours to set properly. Before serving, spoon the chilled strawberry compote over each cheesecake cupcake for a fresh, fruity finish.
Notes
- Use room temperature cream cheese for a smoother cheesecake filling.
- Press the crust firmly to avoid it crumbling when serving.
- Do not overbake the cheesecake; a slight jiggle indicates perfect doneness.
- Chilling the cupcakes enhances the texture and flavor.
- Strawberry compote can be made ahead and refrigerated for up to 3 days.
- For a gluten-free version, substitute graham cracker crumbs with gluten-free crumbs.
