Strawberry Cheesecake Cupcakes (Print Version)
# Ingredients:
→ Graham Cracker Base
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup unsalted butter, melted
→ Cheesecake Filling
03 -
2 cups cream cheese, softened
04 -
3/4 cup granulated sugar
05 -
2 large eggs
06 -
1 tsp vanilla extract
07 -
1/4 cup sour cream
08 -
1 cup fresh strawberries, diced
09 -
2 tbsp strawberry jam
→ Strawberry Compote
10 -
1 cup fresh strawberries, diced
11 -
1/4 cup granulated sugar
12 -
1 tbsp lemon juice
13 -
1 tsp cornstarch dissolved in 1 tbsp cold water
# Instructions:
01 -
Preheat oven to 165°C and line a cupcake pan with liners.
02 -
Combine graham cracker crumbs with melted butter until evenly moistened. Press mixture firmly into the bottom of each cupcake liner to form a solid base.
03 -
Beat softened cream cheese and sugar until smooth and fluffy. Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract and sour cream until fully combined. Gently fold in diced strawberries and strawberry jam to maintain texture.
04 -
Fill each cupcake liner about 3/4 full with the cheesecake mixture. Bake for 20-22 minutes or until centers are just set and edges are slightly firm.
05 -
In a saucepan, combine diced strawberries, sugar, and lemon juice. Cook over medium heat until strawberries release their juices. Add the cornstarch mixture and continue stirring until the compote thickens to desired consistency.
06 -
Allow cupcakes to cool completely before topping with strawberry compote. Garnish with fresh strawberries if desired before serving.
# Notes:
01 -
Allow cream cheese to come to room temperature for at least 30 minutes before mixing for the smoothest texture.
02 -
Cupcakes can be refrigerated for up to 3 days in an airtight container.