Mini Strawberry Cheesecake Cupcakes: A Bite-Sized Delight

Indulge your sweet tooth with these delightful Mini Strawberry Cheesecake Cupcakes. These bite-sized treats combine the creamy richness of cheesecake with the sweet and tangy flavor of fresh strawberries. Perfect for parties, picnics, or a special treat, these cupcakes are sure to impress.

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted

For the Filling:

• 2 cups cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1 cup finely chopped fresh strawberries
• 2 tablespoons strawberry jam

For the Topping:

• Additional chopped strawberries
• Lemon juice
• Sugar (optional)
• Cornstarch (optional)

Instructions:

1. Prep the Oven: Preheat oven to 325°F (165°C). Line a cupcake pan with liners.
2. Make the Crust: Combine graham cracker crumbs and melted butter. Press into cupcake liners.
3. Create the Filling: Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla and sour cream. Gently fold in strawberries and jam.
4. Bake the Cupcakes: Pour filling over crusts. Bake for 20-22 minutes.
5. Make the Topping: In a saucepan, combine chopped strawberries, lemon juice, and sugar (if desired). Cook until thickened. If needed, add a cornstarch-water mixture.
6. Assemble and Serve: Let cupcakes cool, then top with strawberry compote and fresh strawberry slices.

Tips:

• For a more intense strawberry flavor, use fresh strawberries and reduce the cooking time for the compote.
• To prevent the cupcakes from cracking, let the cream cheese and eggs come to room temperature before mixing.
• For a richer flavor, add a teaspoon of lemon zest to the cheesecake filling.

These Mini Strawberry Cheesecake Cupcakes are a perfect blend of sweet and tangy flavors. They’re easy to make and perfect for any occasion.

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Ingredients

Scale 1x2x3x

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup unsalted butter, melted

For the Filling:

2 cups cream cheese, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup sour cream

1 cup finely chopped fresh strawberries

2 tablespoons strawberry jam

For the Topping:

Additional chopped strawberries

Lemon juice

Sugar (optional)

Cornstarch (optional)

Instructions

Let’s Make Strawberry Cheesecake Cupcakes

Prep the Oven: Preheat oven to 325°F (165°C). Line a cupcake pan with liners.

Make the Crust: Combine graham cracker crumbs and melted butter. Press into cupcake liners.

Create the Filling: Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla and sour cream. Gently fold in strawberries and jam.

Bake the Cupcakes: Pour filling over crusts. Bake for 20-22 minutes.

Make the Topping: In a saucepan, combine chopped strawberries, lemon juice, and sugar (if desired). Cook until thickened. If needed, add a cornstarch-water mixture.

Assemble and Serve: Let cupcakes cool, then top with strawberry compote and fresh strawberry slices.

Prep Time: 20 minutes

Cook Time: 20-22 minutes

Total Time: 40-45 minutes

Yields: About 12 cupcakes

• Author: Olivia Chen