Description
These Mini Strawberry Cheesecake Cupcakes are delightful bite-sized desserts featuring a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a luscious topping of strawberry pie filling and fresh strawberries. Perfect for parties, gatherings, or an elegant treat, these cheesecakes combine classic flavors in a convenient, single-serving form.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
Topping & Garnish
- 1 cup strawberry pie filling or strawberry topping
- Fresh strawberries, sliced for garnish
- Cupcake liners
Instructions
- Prepare the Oven and Pan: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners to ensure easy removal of the mini cheesecakes.
- Make the Crust: In a small bowl, combine graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until the mixture is evenly moistened. Distribute the crust mixture evenly among the cupcake liners, pressing firmly into the bottoms to form a compact crust base.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with 2/3 cup sugar using a hand mixer until the mixture is smooth and creamy, free from lumps. Add eggs one at a time, mixing on low speed after each addition to incorporate them gently without overbeating. Add vanilla extract, sour cream, and flour, then blend just until combined, being careful not to overmix to maintain a creamy texture.
- Fill the Cupcake Liners: Spoon the cheesecake batter evenly over the prepared crusts in each liner, filling approximately 3/4 full to allow room for slight rise during baking.
- Bake the Mini Cheesecakes: Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until the centers are just set with a slight jiggle, indicating they are perfectly baked but still creamy inside.
- Cool the Cheesecakes: Remove the pan from the oven and allow the cheesecakes to cool in the pan for 10 minutes, then transfer the mini cheesecakes to a wire rack and let them cool completely to room temperature.
- Chill Before Serving: Refrigerate the cooled mini cheesecakes for at least 2 hours to set properly and enhance their texture and flavor.
- Add Toppings and Serve: Before serving, top each mini cheesecake with a spoonful of strawberry pie filling and garnish with a fresh strawberry slice for an attractive presentation and a burst of fresh flavor.
Notes
- For a lighter and different flavored crust, try using vanilla wafer cookies instead of graham cracker crumbs.
- Mini cheesecakes can be prepared a day in advance and stored covered in the refrigerator until ready to serve, which helps develop their flavors.
- Feel free to substitute the strawberry pie filling with blueberry or cherry topping for a different fruit variation.
- Ensure cream cheese and eggs are at room temperature to avoid lumps and ensure a smooth batter.
- Do not overbake; the centers should jiggle slightly to keep the cheesecake creamy.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 16 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 65 mg
