Strawberry Cheesecake Cupcakes 🍓🧁
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the strawberry topping:
- 1 cup fresh strawberries, diced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
Instructions:
1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Make the crust: In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Divide the mixture evenly among the cupcake liners and press down to form a firm crust. Bake for 5-7 minutes, then remove from the oven and allow to cool.
3. Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until fully combined.
4. Assemble the cupcakes: Spoon the cheesecake filling over the cooled crusts, filling each cupcake liner almost to the top. Bake for 18-22 minutes, or until the center is set (a toothpick inserted into the center should come out clean). Let the cupcakes cool completely in the tin, then transfer to the fridge to chill for at least 2 hours.
5. Make the strawberry topping: In a small saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, until the strawberries release their juices and the mixture thickens slightly. Allow it to cool to room temperature.
6. Top the cupcakes: Once the cheesecake cupcakes have chilled, spoon the strawberry topping over each one.
7. Serve and enjoy: Serve the strawberry cheesecake cupcakes chilled and enjoy your delicious treat!
These strawberry cheesecake cupcakes are the perfect balance of creamy, tangy, and sweet with a fresh strawberry topping. Enjoy! 🍓🧁