Strawberry Cheesecake Cupcakes
Delightful bite-sized strawberry cheesecake cupcakes that combine the airy texture of a cupcake with the rich flavor of cheesecake, perfect for any occasion.
Ingrédients
Cupcake Base
- 1 cup crushed graham crackers Creates the base for your cupcake crust.
- 1/4 cup sugar Adds sweetness to the crust.
- 1/2 cup melted butter Binds the crust ingredients together.
Cheesecake Filling
- 8 oz cream cheese, softened The creamy filling’s base.
- 1/2 cup sugar Sweetens the cheesecake filling.
- 1 tsp vanilla extract Adds a warm flavor note.
- 1 large egg Helps set the filling.
- 1 cup fresh strawberries, chopped Provides freshness and flavor to the cupcakes.
Instructions
Preparation
- Start by gathering all your ingredients. Ensure that your cream cheese is well-softened for easy mixing.
- Preheat your oven to 350°F (175°C) so that it is ready when you need it.
Make the Base
- In a medium bowl, combine the crushed graham crackers, sugar, and melted butter. Mix until you get a crumbly texture.
- Line your cupcake tin with cupcake liners. Take spoonfuls of the crust mixture and press them firmly into the bottom of each liner.
Prepare the Filling
- In a separate bowl, beat the softened cream cheese with sugar, vanilla extract, and egg using an electric mixer. Mix until the mixture becomes smooth and creamy.
- Gently fold in the chopped strawberries into the cream cheese mixture, being careful not to overmix.
Assemble and Bake
- Spoon the cheesecake mixture over the prepared crust in each cupcake liner, filling them to about three-quarters full.
- Place the cupcake tin in the preheated oven and bake for 20-25 minutes.
Cool and Chill
- Allow the cupcakes to cool in the tin for about 10 minutes before transferring them to a wire rack.
- Refrigerate the cooled cupcakes for at least 2 hours before serving.
Serve
- Once chilled, your Strawberry Cheesecake Cupcakes are ready to be enjoyed. Serve with whipped cream or additional strawberries if desired.
Notes
To keep your cupcakes fresh, store them in an airtight container in the refrigerator for about 4-5 days. You can also freeze them properly for later consumption.