Introduction
Strawberry Cheesecake Cupcakes are a dreamy fusion of two beloved desserts—cheesecake and cupcakes. These mini treats are perfect for parties, gatherings, or any special occasion where you want to impress your guests. The combination of a buttery graham cracker crust, creamy cheesecake filling, and luscious strawberry compote topping makes these cupcakes irresistible. They are as delightful to look at as they are to eat.
Whether you’re an experienced baker or a beginner, this recipe is straightforward and guaranteed to deliver delicious results. With fresh strawberries and a creamy texture, these cupcakes will quickly become your go-to dessert.
-Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
For the Cheesecake Filling:
2 cups softened cream cheese
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1 cup fresh strawberries, diced
2 tablespoons strawberry jam
For the Strawberry Compote:
1 cup fresh strawberries, chopped
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
-Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 325°F (165°C).
Line a cupcake pan with paper liners or grease it lightly to prevent sticking.
Step 2: Make the Crust
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
Press about 1 tablespoon of the mixture into the bottom of each cupcake liner, creating a firm crust.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and sour cream, ensuring the mixture is smooth and well combined.
Gently fold in the diced strawberries and strawberry jam, being careful not to overmix.
Step 4: Assemble and Bake
Fill each cupcake liner with the cheesecake mixture, leaving a small gap at the top to prevent overflow.
Bake in the preheated oven for 20–22 minutes, or until the centers are set but still have a slight jiggle.
Allow the cupcakes to cool completely in the pan before removing them.
Step 5: Make the Strawberry Compote
In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture becomes syrupy.
Stir in the cornstarch mixture and continue cooking until the compote thickens. Remove from heat and let it cool.
Step 6: Decorate the Cupcakes
Once the cupcakes are completely cool, spoon the strawberry compote over the top of each one.
Garnish with a fresh strawberry for an extra touch of elegance.
-Why This Recipe Works
1. Layered Flavors: The graham cracker crust provides a buttery base, while the creamy cheesecake filling and tangy strawberry compote add a delightful contrast.
2. Perfect Portions: These mini cheesecakes are ideal for individual servings, making them great for parties and events.
3. Easy to Make: With simple ingredients and clear steps, this recipe is accessible for bakers of all skill levels.
-Tips for Success
Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature for a smooth filling.
Avoid Overmixing: Overmixing can incorporate too much air into the batter, causing the cupcakes to crack.
Cool Completely: Allow the cupcakes to cool completely before adding the compote to prevent it from melting.
Fresh Strawberries: Use ripe, fresh strawberries for the best flavor and texture.
-Serving Suggestions
1. As a Dessert: Serve these cupcakes after dinner as a sweet and satisfying treat.
2. For Special Occasions: Perfect for birthdays, anniversaries, or holiday celebrations.
3. With Beverages: Pair with coffee, tea, or a glass of sparkling wine for a sophisticated touch.
4. Gift Idea: Package these cupcakes in a decorative box for a thoughtful homemade gift.
-Storage Instructions
Refrigeration: Store the cupcakes in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze the cupcakes (without the compote) in an airtight container for up to 2 months. Thaw in the refrigerator overnight and add the compote before serving.
-Variations
1. Chocolate Strawberry Cheesecake Cupcakes: Add 1/4 cup of cocoa powder to the cheesecake filling for a chocolate twist.
2. Lemon Strawberry Cheesecake Cupcakes: Add 1 tablespoon of lemon zest to the filling for a citrusy flavor.
3. Berry Mix: Use a combination of strawberries, raspberries, and blueberries for the compote.
4. No-Bake Option: Skip the baking step and chill the cupcakes in the refrigerator for 4–6 hours or until set.
-FAQs
Can I use frozen strawberries?
Yes, but thaw them completely and drain any excess liquid before using to prevent the filling from becoming watery.
Can I substitute the graham cracker crumbs?
Absolutely! You can use crushed digestive biscuits, vanilla wafers, or even chocolate cookies for the crust.
What if I don’t have sour cream?
You can substitute plain Greek yogurt or crème fraîche for a similar texture and flavor.
-Nutritional Information
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: Makes 12 cupcakes
Calories: Approximately 280 kcal per cupcake
-Conclusion
Strawberry Cheesecake Cupcakes are a delightful dessert that combines the creamy richness of cheesecake with the sweet, tangy flavors of fresh strawberries. Whether you’re serving them at a party or enjoying them as a personal treat, these cupcakes are sure to impress.
Their beautiful presentation, easy preparation, and incredible taste make them a must-try recipe. So, grab your apron, follow the steps, and indulge in these mini cheesecake delights!
