Description

These Mini Strawberry Cheesecake Cupcakes are delightful individual-sized treats featuring a buttery graham cracker crust, creamy strawberry-infused cheesecake filling, and a luscious homemade strawberry compote topping. Perfect for parties or a sweet snack, these cupcakes combine rich flavors and fresh fruit in a visually appealing dessert that bakes in just over half an hour.

Ingredients

Scale

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 teaspoon vanilla extract
1/4 cup sour cream
1 cup fresh strawberries, diced
2 tablespoons strawberry jam

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 325°F (165°C) and prepare a cupcake pan by lining it with cupcake liners.
Prepare the Crust: Combine the graham cracker crumbs and melted butter in a bowl. Press this mixture firmly into the bottom of each cupcake liner to form an even crust base.
Make the Cheesecake Filling: In a large bowl, 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 the vanilla extract and sour cream until fully incorporated.
Add Strawberries: Gently fold diced fresh strawberries and strawberry jam into the cheesecake mixture to distribute evenly without breaking the fruit.
Fill and Bake: Spoon the cheesecake filling over the prepared crusts in each cupcake liner, filling nearly to the top. Bake in the preheated oven for 20 to 22 minutes, or until the centers are set but still slightly jiggly. Allow the cupcakes to cool completely before removing them from the pan.
Prepare Strawberry Compote: In a small saucepan, combine the diced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries soften, about 5 minutes. Stir in the cornstarch dissolved in cold water, and continue cooking until the mixture thickens slightly. Remove from heat and let cool completely.
Assemble: Once the mini cheesecakes are cooled, spoon a generous amount of strawberry compote on top of each cupcake. Optionally garnish with additional fresh strawberry slices or mint leaves before serving.

Notes

Ensure cream cheese is softened to room temperature for smooth mixing and a creamy texture.
Do not overbake the cheesecakes; they should have a slight jiggle in the center when done.
The strawberry compote can be made ahead and refrigerated for up to 3 days.
For a more intense strawberry flavor, use fresh, ripe strawberries.
If desired, swap sour cream with Greek yogurt for a tangier taste and added protein.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American