Description
Enjoy these creamy Strawberry Cheesecake Cupcakes with a graham cracker crust and fresh strawberries on top. Perfect for parties and special occasions!
Ingredients
Ingredients List (with Measurements)
For the Graham Cracker Crust:
- 1 cup graham cracker crumbs (about 8–10 full sheets)
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces (2 packages) full-fat cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream (optional, for extra creaminess)
- Pinch of salt
For the Strawberry Topping:
- 1 cup fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice (optional, for added brightness)
Instructions
Step-by-Step Instructions
1. Prepare the Graham Cracker Crust
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners. In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly moistened. Spoon about 1 tablespoon of the mixture into each cupcake liner, pressing it firmly into the bottom to form a crust. Bake for 5 minutes, then remove from the oven and let cool while you prepare the filling.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Add the sugar and continue to beat until well combined. Beat in the eggs, one at a time, followed by the vanilla extract, sour cream (if using), and a pinch of salt. Mix until the ingredients are just combined and the filling is smooth.
3. Assemble the Cupcakes
Divide the cheesecake filling evenly among the cupcake liners, filling each one nearly to the top. Smooth the tops with a spatula if needed. Tap the muffin tin gently on the counter to release any air bubbles.
4. Bake the Cupcakes
Bake the cupcakes in the preheated oven for 20-25 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let the cupcakes cool in the tin for 10 minutes, then transfer them to a cooling rack to cool completely. Once cooled, refrigerate the cupcakes for at least 2 hours, or until fully chilled and set.
5. Add the Strawberry Topping
In a small bowl, combine the sliced strawberries, sugar, and lemon juice (if using). Stir to coat the strawberries evenly and let them sit for 10-15 minutes to release their juices. Spoon the strawberry mixture over the chilled cupcakes just before serving.
Notes
Tips and Notes
- Making Ahead: These cupcakes can be made a day or two in advance. In fact, allowing them to chill in the refrigerator for several hours or overnight helps the flavors to meld and the cheesecake filling to firm up, making them easier to serve and enjoy.
- Presentation: For a beautiful presentation, top the cupcakes with fresh strawberries just before serving. You can also add a dollop of whipped cream or a drizzle of strawberry sauce for extra flair.
- Flavor Enhancements: If you want to enhance the strawberry flavor, consider adding a spoonful of strawberry jam or a layer of sliced strawberries in between the graham cracker crust and the cheesecake filling. This will add a burst of strawberry flavor in every bite.
- Baking Tips: To prevent the cheesecake filling from cracking, avoid overbaking and sudden changes in temperature. Let the cupcakes cool gradually and avoid opening the oven door frequently while they bake.
- Customizing Sweetness: The sweetness of the filling can be adjusted to your preference. Taste the filling before baking, and if you prefer a less sweet dessert, reduce the sugar slightly.