Strawberry Cheesecake Cupcakes

Name: Strawberry Cheesecake Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup melted unsalted butter; 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; 1 cup fresh strawberries, chopped; 1/4 cup granulated sugar; 1 tbsp lemon juice; 1 tsp cornstarch dissolved in 1 tbsp cold water

Isabella

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Indulge in these delightful Strawberry Cheesecake Cupcakes, perfect for any occasion. With a buttery graham cracker crust, creamy cheesecake filling, and a luscious strawberry compote topping, these cupcakes are a hit at every gathering.

Ingredients:

Graham Cracker 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

Directions:

Preheat Oven and Prepare Muffin Pan:

Preheat your oven to 325°F (160°C). Line a standard muffin pan with cupcake liners.

Make Graham Cracker Crust

Combine graham cracker crumbs and melted butter in a small bowl until well mixed.

Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Use the back of a spoon or a small glass to press it down firmly.

Prepare Cheesecake Filling:

Beat softened cream cheese and granulated sugar in a large mixing bowl until smooth and creamy.

Add eggs one at a time, beating well after each addition.

Mix in vanilla extract and sour cream until combined.

Fold in finely chopped strawberries and strawberry jam gently.

Fill Cupcake Liners:

Divide the cheesecake filling evenly among the cupcake liners, filling each almost to the top.

Bake:

Bake for 20-25 minutes, or until the centers of the cheesecakes are set and just barely jiggly.

Make Strawberry Compote:

Prepare the strawberry compote while the cupcakes are baking. In a small saucepan, combine chopped strawberries, granulated sugar, and lemon juice.

Cook over medium heat, stirring occasionally, until the strawberries break down and release their juices, about 5-7 minutes.

Stir in the cornstarch mixture and cook for another 1-2 minutes, or until thickened. Remove from heat and let cool.

Cool and Chill:

Allow the cheesecake cupcakes to cool completely in the pan on a wire rack.

Transfer the cooled cupcakes to the refrigerator and chill for at least 2 hours, or until firm.

Serve:

Top each cheesecake cupcake with a spoonful of strawberry compote before serving.

Enjoy your delightful Strawberry Cheesecake Cupcakes!

Serving Tips:

Top Just Before Serving: Add the strawberry compote just before serving to keep the topping fresh and prevent the cupcakes from becoming soggy.

Garnish Options: Consider garnishing with a fresh strawberry slice, a mint leaf, or a light dusting of powdered sugar for an elegant touch.

Serve Chilled: For the best flavor and texture, serve the cupcakes chilled. Remove them from the refrigerator about 10-15 minutes before serving to let them soften slightly.

Pairings: These cupcakes pair wonderfully with a cup of tea, coffee, or a glass of champagne for a festive touch.

Presentation: Use a decorative plate or cupcake stand to display the cupcakes beautifully, especially for special occasions.

Storage Tips:

Refrigeration: Store the cupcakes in an airtight container in the refrigerator. They will stay fresh for up to 5 days. If the compote has been added, keep the cupcakes covered to maintain freshness.

Freezing: You can freeze the cupcakes (without the compote) for up to 2 months. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag or container. Thaw them in the refrigerator overnight before adding the compote and serving.

Avoid Moisture: To prevent the crust from becoming soggy, store the compote separately and add it just before serving.

Layering: If storing multiple layers of cupcakes, place a piece of parchment paper between layers to prevent sticking and damage.

Reheating: If you prefer a slightly warmer dessert, you can let the cupcakes sit at room temperature for about 30 minutes before serving. Avoid microwaving as it can alter the texture of the cheesecake filling.

Related Recipes:

Strawberry Banana Cheesecake Salad

FAQs:

Can I use frozen strawberries for the strawberry compote?

Yes, you can use frozen strawberries for the compote. Thaw them before cooking, and adjust the cooking time slightly if needed to ensure they break down properly.

How can I make these cupcakes gluten-free?

To make the cupcakes gluten-free, use gluten-free graham crackers for the crust. Ensure all other ingredients, including the vanilla extract and strawberry jam, are also gluten-free.

Can I make these cupcakes ahead of time?

Yes, you can prepare these cupcakes ahead of time. Bake and chill them without the compote topping. Add the strawberry compote just before serving for the best texture and flavor.

Can I use a different fruit for the compote?

Absolutely! While strawberries pair wonderfully with cheesecake, you can experiment with other fruits like raspberries, blueberries, or a mix of berries for the compote. Adjust the sugar amount to taste depending on the sweetness of the fruit you choose.

Conclusion:

These Strawberry Cheesecake Cupcakes are a delightful combination of creamy cheesecake and fresh strawberries. Perfect for summer gatherings or special occasions, they are sure to impress your family and friends. Enjoy making and eating these delicious treats!