Strawberry Cheesecake Cupcakes

Mini cheesecakes with graham cracker crust, creamy filling & fresh strawberry topping

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 20

Chill Time: 2

Total Time: 2 40

Servings: cupcakes

Calories: 285kcal

Cost: $10–12

Equipment

1 Standard 12-cup muffin tin lined with paper liners
12 Paper cupcake liners for easy removal
1 Electric mixer stand or hand mixer
2–3 Large mixing bowls for crust, filling, and topping
Set Measuring cups/spoons accurate measuring
1 Food processor to crush graham crackers
1 Wire cooling rack for cooling
1 Rubber spatula for scraping
1 Small saucepan for strawberry topping

Ingredients

Crust

1 ½ cups Graham crackers crushed for crust
4 tablespoon Butter melted, unsalted

Cheesecake Filling

16 oz Cream cheese room temp
½ cup Granulated sugar
2 large Eggs room temp
1 teaspoon Vanilla extract pure
¼ cup Sour cream for creaminess
1 tablespoon Lemon juice fresh
1 tablespoon Cornstarch thickener

Topping

1 cup Fresh strawberries sliced
¼ cup Strawberry jam or compote
½ cup Heavy cream whipped for topping
2 tablespoon Powdered sugar for whipped cream

Instructions

Preheat oven to 325°F (163°C).
Crush graham crackers and mix with melted butter. Press into cupcake liners.
Beat cream cheese until smooth. Add sugar, eggs, sour cream, vanilla, lemon juice, and cornstarch. Mix until well combined.
Divide cheesecake mixture evenly among the liners.
Bake for 18–22 minutes until centers are slightly jiggly.
Cool on a wire rack, then chill for at least 2 hours or overnight.
Top with whipped cream and fresh strawberries before serving.

Notes

Make sure all your ingredients are at room temperature for the smoothest filling. You can swap strawberry topping for blueberry or raspberry as desired.

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