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Delicious Strawberry Cheesecake Cupcakes
Alyssa

Delicious Strawberry Cheesecake Cupcakes

Enjoy Strawberry Cheesecake Cupcakes! These easy treats blend creamy cheesecake and fresh strawberries for a perfect dessert.
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Ingredients Method

Ingredients
  

  • 1 cup crushed graham crackers: This forms the delightful crust of your cupcakes providing a crunchy texture and a hint of sweetness.
  • 3 tbsp sugar: Added to the crust mixture this enhances the sweetness and flavor.
  • 1/2 cup unsalted butter melted: The butter binds the crust ingredients together and gives a rich flavor.
  • 2 8 oz packages cream cheese, softened: The base of the cheesecake, cream cheese adds a creamy, tangy richness.
  • 1/2 cup sugar: This sweetens the cheesecake filling balancing the tanginess of the cream cheese.
  • 1 tsp vanilla extract: Adds depth and enhances the overall flavor profile.
  • 2 large eggs: Essential for binding the ingredients and providing structure to the cheesecake.
  • 1 cup fresh strawberries chopped: Incorporated into the filling, strawberries add freshness and a burst of fruity flavor.
  • Whipped cream for topping: A light and fluffy finish perfect for garnishing your cupcakes.

Method
 

  1. Preheat oven to 325°F (160°C): Prepare your baking environment by preheating the oven. Line a cupcake pan with liners to ease the removal of the cupcakes later.
  2. Prepare the crust: In a mixing bowl, combine 1 cup crushed graham crackers, 3 tbsp sugar, and 1/2 cup melted unsalted butter. Mix until the crumbs are fully coated with the butter.
  3. Press the crust: Spoon the graham cracker mixture into each cupcake liner, pressing down firmly to create an even base.
  4. Make the cheesecake filling: In a large bowl, beat together 2 packets (8 oz each) of softened cream cheese, 1/2 cup sugar, and 1 tsp vanilla extract until smooth and creamy, ensuring there are no lumps.
  5. Add the eggs: Incorporate 2 large eggs one at a time, mixing well after each addition. Ensure the mixture is well combined.
  6. Fold in the strawberries: Gently fold in 1 cup chopped fresh strawberries, ensuring they are evenly distributed throughout the cheesecake batter.
  7. Fill the cupcake liners: Carefully pour the cheesecake mixture over the crust, filling each liner about 3/4 of the way full to allow room for rising.
  8. Bake: Place the cupcake pan in the preheated oven and bake for 20-25 minutes until the tops are set and slightly golden. The cupcakes should have a slight jiggle but not be liquid.
  9. Cool and refrigerate: Once removed from the oven, allow the cupcakes to cool completely in the pan. Transfer them to the refrigerator and chill for at least 2 hours before serving to enhance the flavor.
  10. Top and serve: Before serving, top each cupcake with a dollop of whipped cream and garnish with extra chopped strawberries for a fresh finish.