Description
These Strawberry Cheesecake Cupcakes are a delicious, bite-sized twist on the classic dessert. With a buttery graham cracker crust, creamy cheesecake filling, and a sweet strawberry compote topping, these cupcakes are the perfect treat for any occasion!
Ingredients
Scale
-
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted unsalted butter
- 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
- 2 tbsp strawberry jam
Strawberry Compote:
-
- 1 cup fresh strawberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch dissolved in 1 tbsp cold water
Instructions
- Preheat your oven to 325°F (165°C) and line a cupcake pan with cupcake liners.
- In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of each cupcake liner to form a crust.
- In a mixer, beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time, followed by vanilla extract and sour cream. Mix until combined.
- Gently fold in the fresh strawberries and strawberry jam until just mixed.
- Spoon the cheesecake mixture into each cupcake liner and bake for 20-22 minutes, or until the center is set but still slightly jiggly.
- While the cupcakes bake, make the strawberry compote. In a saucepan, combine fresh strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries break down into a syrup.
- Stir in the cornstarch mixture and cook until the compote thickens. Remove from heat and set aside to cool.
- Once the cupcakes have cooled, top them with the strawberry compote and optionally garnish with an extra fresh strawberry.
Notes
- Allow the cupcakes to cool completely before adding the strawberry compote to avoid melting.
- These cupcakes can be stored in the fridge for 2-3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 23g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg