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Strawberry Cheesecake Cupcakes

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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 1/2 cups graham cracker crumbs
    2. 1/4 cup melted unsalted butter
    3. 2 cups softened cream cheese
    4. 3/4 cup granulated sugar
    5. 2 large eggs
    6. 1 tsp vanilla extract
    7. 1/4 cup sour cream
    8. 1 cup fresh strawberries
    9. 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

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