Description
If you’re in the mood for a fun twist on the classic cheesecake, these Strawberry Cheesecake Cupcakes are calling your name!Â
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Strawberry Topping:
- 1 ½ cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture evenly into the bottom of each cupcake liner, creating a firm crust. Bake for 5-7 minutes, then remove from the oven and set aside to cool.
- Make the Cheesecake Filling
- In a mixing bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, making sure everything is fully incorporated.
- Spoon the cheesecake filling into the cooled crusts, smoothing the tops with a spatula. Refrigerate the cupcakes for at least 2-3 hours or until firm.
- Prepare the Strawberry Topping
- In a small bowl, combine the sliced strawberries, sugar, and lemon juice. Stir to coat the berries. Let them sit for about 15 minutes, allowing the juice to be released.
- Spoon the strawberry mixture over the chilled cheesecake cupcakes.
- Serve and Enjoy
- Serve the Strawberry Cheesecake Cupcakes chilled, and enjoy the sweet, creamy, and fruity perfection!