Decadent Strawberry Cheesecake Cupcakes
Delicious cupcakes that combine the creamy goodness of cheesecake with the fresh flavor of strawberries. Perfect for parties, celebrations, or a sweet treat any time.
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.
Notes
Store any leftovers in an airtight container in the refrigerator for up to five days. Keep them chilled, as they are best enjoyed cold.