Description
These Mini Strawberry Cheesecake Cupcakes are a delightful handheld dessert featuring a buttery graham cracker crust, creamy strawberry-infused cheesecake filling, and a fresh strawberry compote topping. Perfect for parties or a sweet treat, these individual cheesecakes combine luscious cream cheese with bursts of fresh strawberry flavor, baked to perfection in a convenient cupcake form.
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 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 cup fresh strawberries, diced
- 2 tablespoons strawberry jam
Strawberry Compote
- 1 cup fresh strawberries, diced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C) and line a cupcake pan with cupcake liners to prepare for forming the crust and baking the cheesecakes.
- Make the Crust: Combine the graham cracker crumbs with the melted unsalted butter until evenly mixed. Press this mixture firmly into the bottom of each cupcake liner to create a solid crust base.
- Mix Cheesecake Filling: Beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and sour cream until well incorporated.
- Fold in Strawberries and Jam: Gently fold the diced fresh strawberries and strawberry jam into the cheesecake filling, ensuring they are evenly distributed without breaking down the strawberries too much.
- Fill and Bake: Spoon the cheesecake mixture over the prepared graham cracker crusts in the cupcake liners, filling each almost to the top. Bake in the preheated oven for 20 to 22 minutes, until the cheesecakes are set but still slightly jiggly in the center. Remove from oven and let cool completely.
- Prepare Strawberry Compote: In a small saucepan, combine diced strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries soften. Stir in the cornstarch mixture and cook until the compote thickens. Remove from heat and let cool to room temperature.
- Assemble: Once the mini cheesecakes have cooled, spoon the strawberry compote on top of each cupcake. Garnish as desired and serve chilled or at room temperature.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
- Do not overbake the cheesecakes to prevent cracking; they should still have a slight jiggle when done.
- The strawberry compote can be made a day ahead and refrigerated to enhance flavor.
- Use fresh strawberries for the best flavor, but frozen can be used if fresh are unavailable, just thaw and drain first.
- Allow cheesecakes to cool completely before topping with compote to prevent melting.
