why make this recipe
Decadent Strawberry Cheesecake Cupcakes are a delightful treat that combines the creamy goodness of cheesecake with the fresh flavor of strawberries. These cupcakes are perfect for any occasion, whether you’re hosting a party, celebrating a birthday, or just want a sweet treat. They are easy to make and are sure to impress your friends and family. Each bite offers a luscious blend of flavors that makes these cupcakes hard to resist.
how to make Decadent Strawberry Cheesecake Cupcakes
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup fresh strawberries, diced
- 1/2 cup sour cream
- 1/4 cup strawberry syrup (optional)
Directions:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, mix graham cracker crumbs and melted butter until well combined.
- Press the mixture into the bottom of each liner to form a crust.
- In a large mixing bowl, beat the cream cheese, sugar, and vanilla until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the diced strawberries and sour cream until just combined.
- Pour the cheesecake batter over the crust in each cupcake liner.
- Bake for 20-25 minutes or until the edges are set but the center is slightly jiggly.
- Remove from the oven and let cool completely before refrigerating for at least 2 hours.
- Before serving, drizzle with strawberry syrup if desired.
how to serve Decadent Strawberry Cheesecake Cupcakes
Serve these cupcakes chilled for the best flavor. You can enjoy them plain or add a dollop of whipped cream on top. For an extra touch, sprinkle some fresh strawberry slices on the cupcakes just before serving. These cupcakes are a great dessert for gatherings or a special treat after dinner.
how to store Decadent Strawberry Cheesecake Cupcakes
Store any leftovers in an airtight container in the refrigerator. They can last for up to five days. Make sure to keep them chilled, as they are best enjoyed cold. If you have not added the strawberry syrup, keep it in a separate container and drizzle it just before serving.
tips to make Decadent Strawberry Cheesecake Cupcakes
- Make sure your cream cheese is softened so it mixes smoothly.
- Use fresh strawberries for the best flavor and texture.
- Try to bake the cupcakes until they are slightly jiggly in the center; this ensures a creamy cheesecake texture.
- If you prefer a firmer cheesecake, you can bake them a little longer but be careful not to overbake.
variation
You can customize these cupcakes by using different fruits like blueberries or raspberries instead of strawberries. For a chocolate twist, add melted chocolate to the batter or drizzle chocolate syrup on top before serving.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can make them up to two days in advance. Just store them in the fridge until you’re ready to serve.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes for up to three months. Just make sure to wrap them well to prevent freezer burn. Thaw them in the fridge before serving.
What can I use instead of sour cream?
Greek yogurt is a great substitute for sour cream. It adds creaminess without changing the flavor much.
Decadent Strawberry Cheesecake Cupcakes
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 0.5 cups 1/2 cup unsalted butter, melted
For the cheesecake filling
- 2 cups 2 cups cream cheese, softened Make sure it is softened for easier mixing.
- 1 cups 1 cup granulated sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 2 large 2 large eggs Add eggs one at a time.
- 1 cups 1 cup fresh strawberries, diced Use fresh strawberries for the best flavor.
- 0.5 cups 1/2 cup sour cream Greek yogurt can be substituted.
- 0.25 cups 1/4 cup strawberry syrup (optional) Drizzle on top before serving if desired.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, mix graham cracker crumbs and melted butter until well combined.
- Press the mixture into the bottom of each liner to form a crust.
Making the Filling
- In a large mixing bowl, beat the cream cheese, sugar, and vanilla until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the diced strawberries and sour cream until just combined.
Baking
- Pour the cheesecake batter over the crust in each cupcake liner.
- Bake for 20-25 minutes or until the edges are set but the center is slightly jiggly.
- Remove from the oven and let cool completely before refrigerating for at least 2 hours.
Serving
- Serve these cupcakes chilled for the best flavor.
- Enjoy them plain or add a dollop of whipped cream on top.
- Sprinkle fresh strawberry slices on top just before serving for an extra touch.
