Description
These delicious Strawberry Cheesecake Cupcakes are the perfect combination of creamy cheesecake and a crunchy graham cracker crust, topped with fresh strawberries and whipped cream. Ideal for any occasion, these mini treats bring a taste of classic cheesecake with a fruity twist.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 2 tbsp sugar
For the Cheesecake Filling:
- 16 oz cream cheese (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup strawberry jam or puree
For the Topping:
- Fresh strawberries (for garnish)
- 1 cup whipped cream (optional)
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.
- Spoon 1 tbsp of the mixture into each cupcake liner and press firmly to create a crust. Bake for 5 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- Beat cream cheese and sugar together until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Swirl in the strawberry jam or puree gently, avoiding overmixing to keep a marbled effect.
- Spoon the cheesecake mixture over the cooled crusts, filling each liner about ¾ full.
- Bake the Cupcakes:
- Bake for 18-20 minutes or until the centers are set.
- Cool completely, then refrigerate for at least 2 hours before serving.
- Garnish and Serve:
- Top each cupcake with a dollop of whipped cream and a fresh strawberry slice for garnish.
Notes
- Use a toothpick to create a swirl effect with the strawberry puree before baking for a beautiful presentation.
- For a richer flavor, substitute part of the granulated sugar with brown sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes