Description
Delight in these luscious Strawberry Cheesecake Cupcakes featuring a crisp graham cracker crust, a creamy strawberry-infused cheesecake filling, and a sweet homemade strawberry compote topping. Perfectly portioned for individual servings, these cupcakes combine classic cheesecake flavors with fresh strawberries for a refreshing dessert experience.
Ingredients
Scale
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 Oven: Preheat your oven to 325°F (160°C). Line a standard muffin pan with cupcake liners to prepare for the crust.
- Prepare the Crust: In a bowl, combine the graham cracker crumbs with the melted unsalted butter until fully incorporated. Press this mixture firmly into the bottom of each cupcake liner to form the crust layer.
- Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, finely chopped fresh strawberries, and strawberry jam until all ingredients are well blended.
- Fill Cupcake Liners: Distribute the cheesecake filling evenly over the prepared graham cracker crusts in the cupcake liners, filling each almost to the top.
- Bake: Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until the cheesecake filling is set but still slightly jiggly in the center.
- Make Strawberry Compote: While cupcakes bake, combine chopped fresh strawberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the mixture thickens slightly. Stir in dissolved cornstarch and cook for an additional 1-2 minutes until the compote is glossy and thickened. Remove from heat and allow to cool.
- Chill and Serve: Remove cupcakes from the oven and allow them to cool to room temperature. Transfer to the refrigerator and chill for at least 2 hours to fully set. Before serving, spoon the prepared strawberry compote over each cheesecake cupcake for a fresh and fruity topping.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in the batter.
- Press the crust mixture firmly to ensure it holds together during baking.
- Do not overbake the cheesecake cupcakes; the centers should remain slightly jiggly to prevent dryness.
- Chilling cupcakes before adding the compote helps maintain their shape and texture.
- The strawberry compote can be made a day in advance and refrigerated.
