These Strawberry Cheesecake Cupcakes combine the rich, creamy flavors of traditional cheesecake with the sweet, fruity freshness of strawberries. Perfect for parties or a cozy night in, these indulgent treats offer a sensational blend of flavors and textures.
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Strawberry Cheesecake Cupcakes
These Strawberry Cheesecake Cupcakes combine the rich, creamy flavors of traditional cheesecake with the sweet, fruity freshness of strawberries. Perfect for parties or a cozy night in, these indulgent treats offer a sensational blend of flavors and textures.
Ingredients
- 1 1/2 cupsgraham cracker crumbs
- 1/4 cupunsalted butter, melted
- 2 cupscream cheese, softened
- 3/4 cupgranulated sugar
- 2large eggs
- 1 tspvanilla extract
- 1/4 cupsour cream
- 1 cupfresh strawberries, diced
- 2 tbspstrawberry jam
- Strawberry Compote:
- 1 cupfresh strawberries, diced
- 1/4 cupgranulated sugar
- 1 tbsplemon juice
- 1 tspcornstarch dissolved in 1 tbsp cold water
Instructions
- Preheat theOven: Preheatovento 325°F (165°C) and line acupcake panwith liners.
- Prepare the Crust: Mix graham cracker crumbs with melted butter. Press into each liner’s bottom.
- Prepare the Filling: Beat softened cream cheese and sugar until smooth. Add eggs one at a time. Mix in vanilla and sour cream. Fold in strawberries and strawberry jam gently.
- Fill and Bake: Fill the cupcake liners with cheesecake mixture, about 3/4 full. Bake for 20-22 minutes or until the centers are set.
- Make the Compote: Cook strawberries, sugar, and lemon juice in asaucepan. Add the cornstarch mixture and stir until thickened.
- Top and Serve: Top cooled cupcakes with strawberry compote and fresh strawberries.
Notes
Be gentle when folding the strawberries into the batter to avoid overmixing.
Make sure the cream cheese is at room temperature for a smooth consistency.
Cool the cupcakes completely before adding the compote to prevent melting.
Nutrition
- Calories: 230
- Sugar: 18g
- Fat: 12g
- Carbohydrates: 25g
- Protein: 4g
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