Description
These delicious strawberry cheesecake cupcakes feature a graham cracker crust, a creamy cheesecake filling with a hint of strawberry, and a light, whipped cream topping. Perfect for any occasion, they combine the rich flavors of cheesecake with the freshness of strawberries for an irresistible treat.
Ingredients
Scale
- For the Crust:
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 2 tbsp sugar
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup strawberry jam or puree
- For the Topping:
- Fresh strawberries for garnish
- 1 cup whipped cream (optional)
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
- Spoon 1 tbsp of the mixture into each cupcake liner and press firmly to form a crust. Bake for 5 minutes and then set aside to cool.
- Make the Cheesecake Filling:
- Beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing in the vanilla extract.
- Gently swirl in the strawberry jam or puree, being careful not to overmix to maintain a marbled effect.
- Spoon the cheesecake mixture over the crusts, filling each liner about ¾ full.
- Bake the Cupcakes:
- Bake for 18-20 minutes, or until the centers are set.
- Cool completely, then refrigerate for at least 2 hours before serving.
- Garnish and Serve:
- Top each cupcake with a dollop of whipped cream and a fresh strawberry slice for garnish.
Notes
- Use a toothpick to create a swirl effect with the strawberry puree before baking.
- For a richer flavor, substitute part of the granulated sugar with brown sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes