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Creamy Strawberry Cheesecake Cupcakes

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Creamy Strawberry Cheesecake Cupcakes are a delightful and individual-sized twist on classic cheesecake. With a smooth, creamy cheesecake filling topped with a sweet, homemade strawberry compote, these mini cupcakes offer a perfect balance of tangy and sweet. Ideal for any occasion, they make a stunning, portable dessert.

Ingredients

Scale

For the Crust:

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1/4 cup unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz (2 cups) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream

For the Strawberry Compote:

  • 1 cup fresh or frozen strawberries, chopped
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  • Prepare the Crust:
    • Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
    • In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined.
    • Spoon about 1 tablespoon of the mixture into each muffin tin, pressing down gently with the back of a spoon to form an even crust.
    • Bake the crusts for 5–7 minutes until lightly golden. Remove from the oven and set aside to cool.
  • Make the Cheesecake Filling:
    • In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
    • Add the sugar and beat until fully incorporated.
    • Add the eggs, one at a time, beating well after each addition.
    • Stir in the vanilla extract and sour cream, mixing until smooth.
    • Divide the cheesecake batter evenly among the muffin tin cups, filling each almost to the top.
  • Bake the Cheesecake Cupcakes:
    • Bake for 20–25 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
    • Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
    • Once cooled, refrigerate the cupcakes for at least 2 hours (or overnight) to allow the cheesecake to firm up.
  • Prepare the Strawberry Compote:
    • In a small saucepan, combine the chopped strawberries, sugar, lemon juice, and vanilla extract.
    • Cook over medium heat for 5–7 minutes, stirring occasionally, until the strawberries release their juices and the mixture thickens slightly.
    • Remove from heat and let the compote cool to room temperature.
  • Assemble the Cupcakes:
    • Once the cheesecake cupcakes are fully chilled, spoon a generous amount of the strawberry compote over each one.
    • Serve and enjoy!

Notes

  • You can prepare the cheesecake cupcakes a day in advance, and store them in the refrigerator until ready to serve.
  • For extra flavor, you can blend the strawberry compote until smooth or add other berries like raspberries or blueberries for a mixed berry topping.
  • If you prefer a sweeter crust, you can add an additional tablespoon of sugar to the graham cracker crumb mixture.

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