Strawberry Cheesecake Cupcakes

There’s something so special about the combination of strawberries and cheesecake that always brings a smile to my face. If you’ve been craving a delightful dessert that’s simple to make yet sure to impress, these Strawberry Cheesecake Cupcakes are the answer. I’ve tried several variations over the years, but this particular recipe is a total winner. The creamy cheesecake filling and sweet-tart strawberry compote deliver a sensational experience for any occasion!

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted

Cheesecake Filling

• 2 cups cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup sour cream
• 1 cup fresh strawberries, diced
• 2 tbsp strawberry jam

Strawberry Compote

• 1 cup fresh strawberries, diced
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch dissolved in 1 tbsp cold water

this Recipe

Instructions

Preheat the Oven

1. Preheat your oven to 325°F (165°C) and line a cupcake pan with cupcake liners.

Prepare the Crust

2. Mix the graham cracker crumbs with the melted butter until well combined. Press this mixture into the bottom of each cupcake liner to form a compact crust.

Prepare the Cheesecake Filling

3. In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream.
5. Gently fold in the diced fresh strawberries and strawberry jam, being careful not to overmix.

Fill and Bake

6. Divide the cheesecake mixture evenly among the cupcake liners, filling them about 3/4 of the way.
7. Bake for 20-22 minutes or until the centers are just set. Let them cool completely in the pan before transferring them to a wire rack.

Make the Strawberry Compote

8. In a saucepan over medium heat, combine the diced strawberries, sugar, and lemon juice. Cook until the strawberries start to break down and release their juices.
9. Stir in the cornstarch mixture and continue to cook until the compote thickens. Set aside to cool.

Finish and Serve

10. Once the cupcakes have cooled, top each one with a spoonful of the strawberry compote and some fresh strawberries for garnish.

Helpful Tips

• Mix gently: Overmixing the batter can cause the cupcakes to crack or deflate.
• Room temperature ingredients: Ensure the cream cheese and eggs are at room temperature for a smooth filling.
• Cool before topping: Make sure the cupcakes are fully cooled before adding the compote to prevent it from melting.

Substitutions/Variations

• Crust: Swap graham crackers for Oreo crumbs or digestive biscuits for a unique flavor.
• Filling: Substitute raspberries or blueberries for strawberries if you prefer.
• Compote: Add a splash of your favorite liqueur to the compote for an adult twist.

Frequently Asked Questions

Can I make these cupcakes ahead of time?

Yes! You can make them up to two days in advance and store them in the fridge. Add the compote just before serving.

Can I freeze these cupcakes?

Absolutely. Store them in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge before enjoying.

What other toppings can I use?

Consider whipped cream, chocolate drizzle, or caramel sauce for a more decadent treat.

Storage Instructions

Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days. Keep the compote separate until you’re ready to serve to prevent the crust from getting soggy.

More Dessert Recipes

If you love these cupcakes, you’ll also enjoy:

• Sunny Lemon Squares Recipe
• Raspberry Cookies Recipe
• Strawberry Kiss Cookies Recipe

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