Description
Mini Strawberry Cheesecake Cupcakes are delightful individual desserts featuring a buttery graham cracker crust, creamy strawberry-infused cheesecake filling, and topped with a luscious homemade strawberry compote. Perfect for parties or an elegant treat, these cupcakes combine fresh strawberries and smooth cream cheese in a perfectly baked bite-sized delight.
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 the Oven: Preheat your oven to 325°F (165°C) and line a cupcake pan with cupcake liners to prepare for baking.
- Prepare the Crust: In a bowl, mix the graham cracker crumbs with the melted unsalted butter until combined. Press this mixture firmly into the bottom of each cupcake liner to form the crust base.
- Make the Cheesecake Filling: Beat the softened cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
- Add Strawberries: Gently fold in the diced fresh strawberries and strawberry jam into the cheesecake mixture to evenly distribute without breaking up the berries too much.
- Fill and Bake: Spoon the cheesecake filling into each cupcake liner over the prepared crust, filling almost to the top. Bake in the preheated oven for 20 to 22 minutes, until the filling is set but slightly jiggly in the center. Remove from oven and allow to cool completely.
- Prepare Strawberry Compote: In a small saucepan, cook the diced strawberries with sugar and lemon juice over medium heat until the strawberries soften and release their juices. Stir in the cornstarch dissolved in cold water and cook for another 1 to 2 minutes until the mixture thickens. Remove from heat and cool before using.
- Assemble: Once the mini cheesecakes have cooled, top each one with a spoonful of the cooled strawberry compote. Garnish as desired, and serve chilled for best flavors.
Notes
- Make sure the cream cheese is fully softened for a smooth filling without lumps.
- Do not overbake the cheesecakes; they should be slightly jiggly in the center when done to ensure a creamy texture.
- The strawberry compote can be made ahead and refrigerated for up to 3 days.
- Use fresh ripe strawberries for the best flavor in both the filling and compote.
- Allow cupcakes to cool completely before adding the compote and serving.
