Description
Indulge in these delightful Strawberry Cheesecake Cupcakes, featuring a buttery graham cracker crust, creamy cheesecake filling, and a luscious strawberry compote topping.
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
Instructions
- Preheat your oven to 325°F (160°C). Line a standard muffin pan with cupcake liners.
- For the graham cracker crust, mix graham cracker crumbs and melted butter. Press into cupcake liners.
- Prepare cheesecake filling by beating cream cheese and sugar until smooth. Add eggs, vanilla, sour cream, strawberries, and jam. Mix well.
- Divide filling evenly into cupcake liners. Bake for 20-25 minutes until set.
- Meanwhile, make the strawberry compote by cooking strawberries, sugar, and lemon juice until thickened.
- Cool cupcakes, chill for 2 hours, then top with compote before serving.
Notes
Ensure cream cheese and eggs are at room temperature for smooth filling.
Chill cupcakes thoroughly for best texture.
Compote can be made ahead and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
