Description
Indulge in these delightful Strawberry Cheesecake Cupcakes that offer a mini version of the classic dessert with a fruity twist. Creamy cheesecake filling on a graham cracker crust, topped with luscious strawberries and optional whipped cream.
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the filling:
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the topping:
- 1 cup strawberry pie filling or fresh sliced strawberries
- whipped cream (optional)
Instructions
- Preheat the oven: Heat the oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the liners to form the crust.
- Make the filling: Beat cream cheese and sugar, add eggs one at a time, mix in vanilla and sour cream.
- Fill the liners: Spoon filling over crusts, bake for 18–22 minutes until set.
- Cool and chill: Cool in pan, then refrigerate for at least 2 hours.
- Add topping: Top with strawberry filling or fresh strawberries, and whipped cream before serving.
Notes
- Great for make-ahead preparations.
- For a variation, swirl strawberry filling into the batter for marbled cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
