Mini Strawberry Cheesecake Cupcakes

Name: Mini Strawberry Cheesecake Cupcakes
Prep time: 15 min
Cook time: 22 min
Total time: 37 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 teaspoon vanilla extract; 1/4 cup sour cream; 1 cup fresh strawberries, diced; 2 tablespoons strawberry jam; 1 cup fresh strawberries, diced; 1/4 cup granulated sugar; 1 tablespoon lemon juice; 1 teaspoon cornstarch dissolved in 1 tablespoon cold water

Isabella

🌟Life, Love, and Gastronomy 🍷

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Creamy and indulgent, these mini strawberry cheesecake cupcakes are the perfect bite-sized desserts. Featuring a buttery graham cracker crust, rich cheesecake filling swirled with fresh strawberries, and a luscious strawberry compote on top, they’re a treat that’s sure to impress.

Why You’ll Love This Recipe

I love how these mini cheesecakes combine the richness of a traditional cheesecake with the freshness of strawberries. They’re perfect for entertaining, portion-controlled, and easy to make. The graham cracker crust adds a buttery crunch, while the strawberry compote makes every bite burst with flavor. Plus, they’re just the right size to satisfy your sweet tooth without overindulging.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup melted unsalted butter

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, diced

1/4 cup granulated sugar

1 tablespoon lemon juice

1 teaspoon cornstarch dissolved in 1 tablespoon cold water

Directions

Preheat the Oven:
Preheat the oven to 325°F (165°C). Line a cupcake pan with cupcake liners.

Prepare the Crust:
Mix the graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of each cupcake liner to create a base.

Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract and sour cream until fully incorporated.

Add Strawberries:
Gently fold in the diced strawberries and strawberry jam, ensuring they’re evenly distributed without overmixing.

Fill and Bake:
Spoon the cheesecake mixture into the cupcake liners, filling each nearly to the top. Bake for 20–22 minutes, or until the edges are set and the centers have a slight jiggle. Allow the cheesecakes to cool completely.

Prepare the Strawberry Compote:
In a medium saucepan, combine diced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries soften and release their juices. Add the cornstarch mixture and stir until the compote thickens. Let it cool before using.

Assemble:
Once the cheesecakes have cooled, top each with a spoonful of strawberry compote. Optionally, garnish with a fresh strawberry for an extra touch.

Servings and Timing

Servings: 12 mini cheesecakes

Prep Time: 15 minutes

Cooking Time: 22 minutes

Total Time: 37 minutes

Variations

Berry Swap: Try using raspberries or blueberries instead of strawberries for a new flavor.

Chocolate Twist: Add a drizzle of melted chocolate on top of the compote for a decadent touch.

Citrus Flair: Incorporate lemon or orange zest into the cheesecake filling for a bright citrus note.

Gluten-Free Option: Use gluten-free graham crackers for the crust.

Storage/Reheating

Storage: Store the cheesecakes in an airtight container in the refrigerator for up to 5 days.

Freezing: These mini cheesecakes freeze well. Wrap each one individually in plastic wrap, then place them in a freezer-safe container for up to 3 months.

Reheating: Allow frozen cheesecakes to thaw in the refrigerator overnight before serving.

Related Recipes:

Heavenly Raspberry Cheesecake Cupcakes

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but be sure to thaw them and drain any excess liquid before using them in the filling or compote.

How do I prevent cracks in the cheesecake?

To prevent cracks, avoid overmixing the batter and do not overbake. Cooling the cheesecakes slowly also helps maintain a smooth surface.

Can I make these ahead of time?

Absolutely! These mini cheesecakes can be made a day or two ahead and stored in the refrigerator until ready to serve.

What can I use instead of graham crackers for the crust?

You can substitute crushed digestive biscuits, vanilla wafers, or even Oreo cookies for the crust.

How do I know when the cheesecakes are done baking?

The edges should be set, and the centers should have a slight jiggle. They will continue to set as they cool.

Conclusion

These mini strawberry cheesecake cupcakes are the perfect dessert for any occasion, from family gatherings to holiday celebrations. With their creamy texture, vibrant strawberry flavor, and elegant presentation, they’re sure to impress. I hope you enjoy making and sharing them as much as I do.

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