Description

These Mini Strawberry Cheesecake Cupcakes are delightful individual-sized treats featuring a buttery graham cracker crust, creamy cheesecake filling studded with fresh strawberries and strawberry jam, and topped with a homemade strawberry compote. Perfectly portioned and baked to perfection, these cupcakes combine classic cheesecake flavors with the freshness of summer strawberries, making them an ideal dessert for parties and celebrations.

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

Cook Mode Prevent your screen from going dark

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, combine the graham cracker crumbs and melted unsalted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of each cupcake liner to form the crust base.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully incorporated.
Add Strawberries: Gently fold in 1 cup of diced fresh strawberries along with the strawberry jam, ensuring even distribution without overmixing.
Fill and Bake: Spoon the cheesecake filling evenly over the prepared crusts in the cupcake liners. Bake in the preheated oven for 20 to 22 minutes, or until the edges are set and the center slightly jiggles. Remove from oven and allow to cool completely.
Prepare Strawberry Compote: In a small saucepan, combine 1 cup diced strawberries, 1/4 cup sugar, and lemon juice. Cook over medium heat until the strawberries soften, about 5-7 minutes. Stir in the cornstarch mixture and cook an additional 1-2 minutes until thickened. Remove from heat and let cool to room temperature.
Assemble: Once the cupcakes have cooled, top each with a spoonful of the prepared strawberry compote. Garnish as desired with extra fresh strawberries or mint leaves for a beautiful presentation.

Notes

Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
Do not overbake the cheesecakes; a slight jiggle in the center indicates perfect doneness.
The strawberry compote can be prepared in advance and refrigerated for up to 2 days.
Use fresh strawberries for the best flavor, but frozen can be substituted if thawed and drained.
For easier removal, chill the cupcakes before taking them out of the liners.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American