Description
Delight in these Strawberry Cheesecake Cupcakes featuring a buttery graham cracker crust, creamy strawberry-infused cheesecake filling, and a luscious homemade strawberry compote topping. Perfectly portioned and easy to make, these cupcakes blend classic cheesecake richness with fresh fruit flavors for a charming dessert or treat.
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 tsp vanilla extract
- 1/4 cup sour cream
- 1 cup fresh strawberries, finely chopped
- 2 tbsp strawberry jam
Strawberry Compote
- 1 cup fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch dissolved in 1 tbsp cold water
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Line a standard muffin pan with cupcake liners to prevent sticking and make cleanup easier.
- Make Graham Cracker Crust: In a bowl, combine graham cracker crumbs with melted unsalted butter until the mixture resembles wet sand. Press this crust evenly into the bottom of each cupcake liner to form a solid base.
- Prepare Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, followed by vanilla extract and sour cream, mixing thoroughly. Fold in the finely chopped strawberries and strawberry jam, ensuring they are evenly distributed.
- Fill and Bake: Divide the cheesecake filling evenly among the cupcake liners over the crust. Place the muffin pan in the preheated oven and bake for 20-25 minutes until the centers are set but still slightly jiggly.
- Make Strawberry Compote: While the cupcakes bake, combine chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the berries break down and the mixture thickens slightly. Stir in the dissolved cornstarch and cook for another minute until the compote thickens further. Remove from heat and let cool.
- Chill and Serve: Once baked, remove the cupcakes from the oven and allow them to cool to room temperature. Then chill in the refrigerator for 2 hours to set fully. Before serving, spoon the strawberry compote generously over each cupcake.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the batter.
- Press the crust firmly into the cupcake liners to prevent it from crumbling after baking.
- Do not overbake the cupcakes; they should be set but slightly jiggly in the center to ensure creamy texture.
- The strawberry compote can be made in advance and refrigerated for up to 3 days.
- Use fresh ripe strawberries for the best flavor in both the filling and compote.
