Description
Delight in these luscious Strawberry Cheesecake Cupcakes featuring a buttery graham cracker crust, creamy cheesecake filling infused with fresh strawberries and strawberry jam, topped with a homemade strawberry compote. Perfectly portioned and baked to creamy perfection, these cupcakes make an irresistible dessert for any occasion.
Ingredients
Scale
Graham Cracker 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: Preheat your oven to 325°F (160°C) and line a standard muffin pan with cupcake liners to prepare for baking.
- Prepare Crust: Combine the graham cracker crumbs with melted unsalted butter until evenly mixed, then press this mixture firmly into the bottom of each cupcake liner to form the crust base.
- Make Cheesecake Filling: In a bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, then stir in vanilla extract, sour cream, finely chopped fresh strawberries, and strawberry jam. Mix well to combine all ingredients thoroughly.
- Fill Cupcakes: Evenly divide the cheesecake filling among the prepared crusts in the cupcake liners, filling each about three-quarters full to allow for gentle rising during baking.
- Bake: Bake the cupcakes in the preheated oven for 20-25 minutes, or until the cheesecake filling is set but still slightly jiggly in the center.
- Prepare Strawberry Compote: While the cupcakes bake, combine chopped strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally until the mixture thickens, then stir in the cornstarch slurry and cook for an additional minute to activate thickening. Remove from heat and allow to cool.
- Cool and Chill: Allow the cupcakes to cool completely at room temperature, then chill them in the refrigerator for at least 2 hours to set fully.
- Serve: Before serving, top each chilled cheesecake cupcake with a spoonful of the strawberry compote for a fresh, fruity finish.
Notes
- For best results, ensure cream cheese is softened to room temperature before mixing to avoid lumps.
- You can substitute fresh strawberries in the filling with frozen, but fresh is preferred for texture and flavor.
- The strawberry compote can be prepared ahead of time and stored in the refrigerator for up to 3 days.
- Use high-quality graham crackers for the crust to enhance flavor.
- Ensure cupcakes are fully chilled for easier removal from liners and better texture.
