Description
Mini Strawberry Cheesecake Cupcakes – Creamy, indulgent bite-sized desserts with a buttery graham cracker crust, velvety cheesecake filling swirled with fresh strawberries, and a luscious strawberry compote topping. Perfect for parties, holidays, or satisfying your sweet cravings.
Ingredients
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
Instructions
- Preheat the Oven: Preheat to 325°F (165°C). Line a cupcake pan with cupcake liners.
- Prepare the Crust: Mix graham cracker crumbs and melted butter. Press into cupcake liners to form a base.
- Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla and sour cream.
- Add Strawberries: Fold in diced strawberries and strawberry jam gently.
- Fill and Bake: Fill cupcake liners with cheesecake mixture. Bake for 20–22 minutes, then cool completely.
- Prepare Strawberry Compote: Cook diced strawberries, sugar, and lemon juice until softened. Add cornstarch mixture and cook until thickened. Cool before use.
- Assemble: Top each cheesecake with strawberry compote and garnish as desired.
Notes
Substitute frozen strawberries if fresh are unavailable (thaw and drain first).
Add zest or swap berries for variations.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 mini cheesecakes
- Calories: 210 kcal
