Strawberry Cheesecake Cupcakes
Delightful Strawberry Cheesecake Cupcakes that combine rich cheesecake flavors with fresh strawberries, perfect for any celebration.
Ingredients
For the crust
- 1 cup Graham cracker crumbs
- 1/4 cup Unsalted butter, melted
- 2 tablespoons Sugar
For the cheesecake filling
- 1 package Cream cheese, softened (8 oz) Ensure cream cheese is softened for smooth mixing
- 1/2 cup Sugar
- 1 teaspoon Vanilla extract
- 1 unit Egg Can be substituted with unsweetened applesauce or a mashed banana
- 1 cup Fresh strawberries, chopped Frozen strawberries can be used, thawed and drained
- 1/4 cup Whipped cream (optional) For topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of each cupcake liner.
Cheesecake Filling
- In another bowl, beat the cream cheese, sugar, and vanilla until smooth.
- Add the egg and mix until combined.
- Fold in the chopped strawberries gently.
Baking
- Fill each cupcake liner with the cheesecake batter.
- Bake for 15-20 minutes or until set.
- Allow to cool, then top with whipped cream and extra strawberries if desired.
Notes
Serve chilled or at room temperature. These cupcakes can be made ahead of time and stored in an airtight container in the refrigerator for about 3-5 days. For longer storage, freeze well-wrapped.