Strawberry Cheesecake Cupcakes
Delightful cupcakes that combine rich, creamy cheesecake with fresh strawberries, perfect for parties or sweet indulgence.
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.
Notes
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.