why make this recipe
Strawberry Cheesecake Cupcakes are a delightful treat that combines the rich, creamy goodness of cheesecake with the lightness of cupcakes. They are perfect for parties, picnics, or simply a sweet indulgence at home. These cupcakes are easy to make and great for sharing. The fresh strawberries add a burst of flavor that pairs wonderfully with the creamy cheesecake base.
how to make Strawberry Cheesecake Cupcakes
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese (at room temperature)
- 1 cup sugar
- 1 tsp vanilla
- 2 large eggs
- 1 cup chopped strawberries
- Whipped cream
- Extra strawberry slices
Directions:
- Preheat the oven to 160°C and prepare muffin cups in the muffin pan.
- Mix graham cracker crumbs and melted butter, then divide into muffin cups and press down. Pre-bake for 5 minutes.
- Beat cream cheese until smooth, add sugar and vanilla, and mix. Add eggs one at a time, mixing on low speed, then gently fold in strawberries.
- Fill the cupcake bases with the cheesecake filling and bake for 18-22 minutes until edges are set. Cool to room temperature and chill for at least 2 hours.
- Pipe whipped cream on top and garnish with fresh strawberry slices.
how to serve Strawberry Cheesecake Cupcakes
Serve Strawberry Cheesecake Cupcakes chilled, topped with a swirl of whipped cream and a fresh slice of strawberry. They look great on any table and are sure to impress your guests. You can put them on a nice platter for a more elegant presentation or serve them right in the muffin cups.
how to store Strawberry Cheesecake Cupcakes
You can store Strawberry Cheesecake Cupcakes in the refrigerator. Keep them in an airtight container to maintain their freshness. They are best enjoyed within 3-4 days but can last up to a week. If you want to enjoy them later, you can freeze them, but it’s best to freeze them without the whipped cream topping.
tips to make Strawberry Cheesecake Cupcakes
- Make sure the cream cheese is at room temperature for a smooth batter.
- Gently fold in the strawberries to keep their shape and add texture to the cupcakes.
- Let the cupcakes cool completely before adding whipped cream to prevent it from melting.
variation
You can change the fruit used in this recipe. Blueberries, raspberries, or even peaches could be delicious alternatives. For a chocolate twist, add a bit of cocoa powder to the cheesecake mixture or top with chocolate shavings.
FAQs
Q: Can I make these cupcakes in advance?
A: Yes, you can make these cupcakes the day before you plan to serve them. Just store them in the fridge until you’re ready to enjoy.
Q: Can I use frozen strawberries?
A: Yes, you can use frozen strawberries, but make sure to thaw them and drain excess liquid before mixing them into the batter.
Q: What can I use instead of graham cracker crumbs?
A: You can use crushed digestive biscuits or even crushed cookies like Oreos for a different flavor.
Strawberry Cheesecake Cupcakes
Ingredients
Crust
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 0.5 cups 1/2 cup unsalted butter, melted
Cheesecake Filling
- 2 cups 2 cups cream cheese (at room temperature)
- 1 cups 1 cup sugar
- 1 tsp 1 tsp vanilla
- 2 large 2 large eggs
- 1 cup 1 cup chopped strawberries
Toppings
- to taste Whipped cream
- as needed Extra strawberry slices
Instructions
Preparation
- Preheat the oven to 160°C and prepare muffin cups in the muffin pan.
- Mix graham cracker crumbs and melted butter, then divide into muffin cups and press down. Pre-bake for 5 minutes.
Cheesecake Filling
- Beat cream cheese until smooth, then add sugar and vanilla, and mix until combined.
- Add eggs one at a time, mixing on low speed, then gently fold in strawberries.
Baking
- Fill the cupcake bases with the cheesecake filling and bake for 18-22 minutes until edges are set.
- Cool to room temperature and chill for at least 2 hours.
Serving
- Pipe whipped cream on top and garnish with fresh strawberry slices.
