Description
These Strawberry Cheesecake Cupcakes are a delightful twist on traditional cheesecake, offering a portable and easy-to-serve option for a sweet treat.
Ingredients
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
Toppings:
- 1 cup strawberry preserves or jam
- 1 cup fresh strawberries, chopped
- Whipped cream for topping (optional)
- Fresh strawberry slices for garnish
Instructions
- Prepare the Graham Cracker Crust: Preheat the oven to 325°F. Mix graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press into cupcake liners and bake for 5 minutes.
- Make the Cheesecake Filling: Beat cream cheese and 1/2 cup sugar until smooth. Add eggs, one at a time, then mix in vanilla extract and sour cream. Spoon over crusts.
- Bake: Bake for 18–20 minutes until set. Cool, then chill for at least 2 hours.
- Add Toppings: Top each cupcake with preserves, chopped strawberries, and optional whipped cream and strawberry slice.
Notes
- For a lighter texture, substitute Greek yogurt for sour cream.
- Use seedless preserves for a smoother topping.
- Cupcakes can be made a day ahead and stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
