Description
These Mini Strawberry Cheesecake Cupcakes combine a buttery graham cracker crust with a smooth, creamy cheesecake filling bursting with fresh strawberries and a sweet strawberry compote topping. Perfect for individual servings, these delightful treats make a charming dessert for any occasion.
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
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) and line a cupcake pan with cupcake liners to prepare for baking.
- Prepare the Crust: In a bowl, combine graham cracker crumbs and melted unsalted butter. Mix thoroughly until the crumbs are evenly coated. Press this mixture firmly into the bottom of each cupcake liner, creating a solid base for the cheesecake.
- Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add 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 strawberries and strawberry jam into the cheesecake mixture, being careful not to overmix to keep the texture light.
- Fill and Bake: Spoon the cheesecake filling over the prepared crusts in the cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 20 to 22 minutes, or until the centers are set but still slightly jiggly. Remove from oven and allow to cool completely.
- Prepare Strawberry Compote: In a saucepan, combine diced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries soften and release their juices. Stir in the dissolved cornstarch mixture and continue to cook until the compote thickens. Remove from heat and let cool.
- Assemble: Once the cheesecake cupcakes are cooled, top each with a spoonful of the prepared strawberry compote. Garnish as desired before serving.
Notes
- Ensure cream cheese is fully softened for a smooth filling free of lumps.
- Do not overbake the cheesecake; a slight jiggle indicates perfect doneness.
- For best flavor, use fresh, ripe strawberries both in the filling and compote.
- The strawberry jam adds sweetness and enhances the strawberry flavor in the filling.
- You can substitute sour cream with Greek yogurt for a tangier taste.
- Store leftovers in the refrigerator for up to 3 days.
