Description
These Mini Strawberry Cheesecake Cupcakes combine a buttery graham cracker crust with a creamy, smooth cheesecake filling studded with fresh strawberries, all topped with a luscious homemade strawberry compote. Perfectly portioned and baked in a cupcake pan, these delightful treats offer the classic cheesecake flavor in a convenient, bite-sized form ideal for parties or casual snacking.
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: Begin by preheating your oven to 325°F (165°C). Prepare your cupcake pan by lining it with cupcake liners to prevent sticking and make removal easy.
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs with the melted unsalted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of each cupcake liner to form a solid base for your cheesecake cups.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese together with granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, thoroughly incorporating each before adding the next. Stir in the vanilla extract and sour cream until just combined.
- Add Strawberries to Filling: Gently fold in the diced fresh strawberries and strawberry jam, being careful not to overmix to keep the filling light and airy.
- Fill and Bake: Spoon the cheesecake filling evenly into each crust-lined cupcake liner, filling nearly to the top. Place the pan in the preheated oven and bake for 20 to 22 minutes, or until the edges are set but the centers still have a slight jiggle. Remove from oven and allow to cool completely.
- Prepare Strawberry Compote: In a small saucepan over medium heat, combine diced strawberries, granulated sugar, and lemon juice. Cook, stirring occasionally, until the strawberries soften and release their juices, about 5 to 7 minutes. Stir in the dissolved cornstarch and cook for an additional minute until the mixture thickens. Remove from heat and let cool completely before using.
- Assemble: Once the cheesecake cupcakes are cooled, spoon a generous amount of the strawberry compote over each one. Garnish with additional fresh strawberries if desired, and refrigerate until ready to serve for the best texture and flavor.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Do not overbake the cheesecakes to avoid cracks; the centers should still jiggle slightly when done.
- Strawberry compote can be made a day ahead and stored in the refrigerator.
- For a more intense strawberry flavor, use high-quality strawberry jam or make your own.
- These mini cheesecakes are best served chilled and should be stored in the refrigerator.
