Print

Strawberry Cheesecake Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Strawberry Cheesecake Cupcakes feature a buttery graham cracker crust, rich and creamy cheesecake filling with fresh strawberries, and a sweet strawberry compote topping—perfect for individual dessert servings.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted unsalted butter
  • 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
  • 1 cup fresh strawberries, chopped (for compote)
  • 1/4 cup granulated sugar (for compote)
  • 1 tbsp lemon juice
  • 1 tsp cornstarch dissolved in 1 tbsp cold water

Instructions

  1. Preheat oven to 325°F (160°C) and line a standard muffin pan with cupcake liners.
  2. In a small bowl, mix graham cracker crumbs and melted butter. Press about 1 tablespoon into the bottom of each liner and press firmly.
  3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well.
  4. Mix in vanilla extract and sour cream. Fold in chopped strawberries and strawberry jam gently.
  5. Divide the filling evenly among liners, filling each almost to the top.
  6. Bake for 20-25 minutes, until centers are set with a slight jiggle. Cool completely in the pan.
  7. Meanwhile, make the compote: Combine strawberries, sugar, and lemon juice in a saucepan over medium heat for 5-7 minutes.
  8. Stir in cornstarch slurry and cook 1-2 more minutes until thickened. Let cool.
  9. Refrigerate cooled cupcakes for at least 2 hours or until firm.
  10. Top each cupcake with a spoonful of strawberry compote before serving.

Notes

  • Use full-fat cream cheese for best texture and flavor.
  • Let cupcakes chill overnight for optimal firmness.
  • You can prepare the compote a day ahead and store in the fridge.

Nutrition

Find it online: https://yumfamilyrecipes.com/strawberry-cheesecake-cupcakes/