Description
These Mini Strawberry Cheesecake Cupcakes feature a buttery graham cracker crust topped with a creamy strawberry-infused cheesecake filling. Finished with a homemade strawberry compote, these bite-sized desserts are perfect for parties or a sweet treat anytime.
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). Line a cupcake pan with cupcake liners to prepare for the crust.
- Prepare the Crust: In a bowl, mix the graham cracker crumbs with melted unsalted butter until evenly combined. Press this mixture firmly into the bottom of each cupcake liner to form a base.
- Make the Cheesecake Filling: Beat the softened cream cheese together with sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then stir in vanilla extract and sour cream until fully incorporated.
- Add Strawberries: Gently fold the diced fresh strawberries and strawberry jam into the cheesecake batter to distribute evenly without over-mixing.
- Fill and Bake: Spoon the cheesecake mixture evenly into each prepared cupcake liner over the crust. Bake in the preheated oven for 20 to 22 minutes, until the edges are set but the centers still slightly jiggle. Remove and allow to cool completely.
- Prepare Strawberry Compote: In a small saucepan, combine the diced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries soften and release juices, about 5 minutes. Stir in the cornstarch mixture and cook until the compote thickens, about 1-2 minutes. Remove from heat and cool.
- Assemble: Once the mini cheesecakes are fully cooled, top each cupcake with a spoonful of the cooled strawberry compote. Garnish as desired, and serve chilled or at room temperature.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Do not overbake cheesecakes to avoid cracks; centers should remain slightly jiggly.
- Strawberry compote can be made a day ahead and refrigerated.
- Use fresh, ripe strawberries for the best flavor and texture.
- These cupcakes store well in the refrigerator for up to 3 days.
