Description
Delight in these Strawberry Cheesecake Cupcakes, a perfect blend of creamy cheesecake and fresh strawberries nestled in a buttery graham cracker crust. These individual mini cheesecakes are easy to make, baked to perfection, and chilled to set, making them an ideal summer dessert or any-time treat that combines sweet strawberry flavors with rich, velvety cheesecake.
Ingredients
Scale
Crust
- 12 vanilla wafer cookies
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons melted unsalted butter
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
Topping
- 1/2 cup strawberry jam
- 1 cup chopped fresh strawberries
- Whipped cream for topping (optional)
- Fresh strawberry slices for garnish (optional)
Instructions
- Preheat and prepare muffin tin. Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners to easily release the cupcakes after baking.
- Form the crust base. Place one vanilla wafer cookie in the bottom of each muffin liner. In a small bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted unsalted butter. Mix until evenly moist, then spoon about a tablespoon of this mixture over each vanilla wafer and gently press down to form a compact crust layer.
- Make the cheesecake batter. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add 1/2 cup granulated sugar and mix until fully incorporated. Beat in the eggs one at a time to maintain a smooth texture. Stir in vanilla extract, sour cream, and heavy cream until the mixture is smooth and uniform.
- Fill muffin cups and add topping swirl. Spoon the cheesecake batter evenly over each crust-lined liner, filling almost to the top. Place a small spoonful of strawberry jam atop each and use a toothpick to gently swirl the jam into the batter, creating a marbled effect.
- Bake the cupcakes. Bake in the preheated oven for 18 to 22 minutes or until the centers are just set, avoiding overbaking to keep the cheesecake creamy.
- Cool and chill. Remove the cupcakes from the oven and allow them to cool to room temperature. Then refrigerate for at least 2 hours until well chilled and set.
- Serve with fresh toppings. Before serving, top the cupcakes with chopped fresh strawberries and a dollop of whipped cream if desired. Garnish with fresh strawberry slices for an elegant finish.
Notes
- For a gluten-free option, substitute the graham cracker crumbs with gluten-free alternatives and omit the vanilla wafer cookies.
- Try swapping strawberry jam with raspberry or blueberry jam for a different fruity twist.
- These cupcakes are best served chilled for optimal flavor and texture.
