Description
These Strawberry Cheesecake Cupcakes combine a buttery graham cracker crust with a creamy, smooth cheesecake filling topped with a fresh, homemade strawberry sauce. Perfectly portioned as individual servings, these delightful cupcakes are baked to set and chilled to perfection, making a refreshing and elegant dessert for any occasion.
Ingredients
Scale
Crust:
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons sugar
Cheesecake Filling:
- 16 ounces cream cheese, softened
- ½ cup sour cream
- ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Strawberry Sauce:
- 1 cup strawberries, cut in half
- ½ teaspoon lemon juice
- 2 teaspoons sugar
Instructions
- Prepare and Bake Crust: Preheat your oven to 325°F (163°C) and line a muffin pan with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand. Evenly divide this crust mixture into the bottoms of the muffin tins. Bake for 5 to 6 minutes until golden brown. Allow the crusts to cool completely before adding the filling.
- Make Cheesecake Filling: In a stand mixer fitted with the beater attachment, beat the softened cream cheese until smooth. Add sour cream, ¼ cup granulated sugar, eggs, and vanilla extract, then mix until all ingredients are well combined and smooth. Pour about 2 to 3 tablespoons of this cheesecake mixture into each muffin cup over the cooled crusts, filling almost to the top.
- Bake Cheesecake Cupcakes: Bake the filled muffin tins for 20 minutes, or until the cheesecakes are mostly set but still jiggle slightly in the center. This slight jiggle means they will set fully as they cool. Once baked, allow the cupcakes to cool completely in the muffin tin, then transfer them to the refrigerator to chill thoroughly before serving.
- Prepare Homemade Strawberry Sauce: In a small saucepan, combine the strawberries, lemon juice, and sugar. Simmer gently over low heat for 15 minutes, mashing the strawberries occasionally with the back of a wooden spoon to release their juices. Remove from heat and let cool.
- Blend Strawberry Sauce: Once cooled, transfer the strawberry mixture to a food processor or blender and blend until creamy and thick. Return the sauce to the refrigerator to chill until ready to serve.
- Serve: Serve the chilled cheesecake cupcakes topped with the fresh strawberry sauce. They also taste great enjoyed plain without any topping.
Notes
- Ensure the cream cheese is at room temperature for a smooth filling.
- Do not overbake the cheesecakes; a slight jiggle indicates perfect doneness.
- Chill the cupcakes for at least 2 hours for the best texture and flavor.
- The strawberry sauce can be stored in the fridge for up to 3 days.
- You can substitute fresh strawberries with frozen ones for the sauce, just thaw before use.
