Strawberry Cheesecake Cupcakes

A darling Valentine’s Day take on classic cheesecake! Serve your sweetie these cute and creamy cupcakes. They’re a breeze to make and everyone gets the perfect serving!

Serves: 12Prep: 15 minutesCook: 35 minutesTotal: 50 minutesDifficulty: Medium

Serves: 12

Ingredients

  • 1 cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup + 2 ⅓ Tbsp. granulated sugar
  • 16 ounces cream cheese, room temperature
  • 1/2 cup sour cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and halved
  • 1/2 teaspoon lemon juice

Directions

  • Preheat oven to 325°F. Line a muffin tin with paper liners.
  • In a small bowl, combine the graham cracker crumbs, butter and 2 tablespoons of sugar. Divide the crust evenly into the bottom of the muffin tin and gently press the crust down.
  • Bake for 5-6 minutes, until golden brown. Remove from oven and allow to cool completely.
  • In a large bowl, beat the cream cheese with a hand mixer.
  • Add in the sour cream, ¼ cup sugar, eggs and vanilla. Mix until combined.
  • Pour the cheesecake mix into each muffin cup, about 4 tablespoons of filling in each, filled almost to the top.
  • Bake for 20 minutes, until the cheesecakes are set. The cheesecake should still jiggle slightly.
  • Allow cupcakes to cool completely and place in the refrigerator to chill.
  • Meanwhile, add the strawberries, lemon juice and sugar into a small saucepan.
  • Simmer on low for 15 minutes, mashing the strawberries while cooking. Remove from heat and allow to cool.
  • Place in a food processor or immersion blender and pulse until creamy and thick.
  • Drizzle sauce over cheesecake muffins and serve.

Recipe Information

Serves: 12

Ingredients

  • 1 cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup + 2 ⅓ Tbsp. granulated sugar
  • 16 ounces cream cheese, room temperature
  • 1/2 cup sour cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and halved
  • 1/2 teaspoon lemon juice

Directions

  • Preheat oven to 325°F. Line a muffin tin with paper liners.
  • In a small bowl, combine the graham cracker crumbs, butter and 2 tablespoons of sugar. Divide the crust evenly into the bottom of the muffin tin and gently press the crust down.
  • Bake for 5-6 minutes, until golden brown. Remove from oven and allow to cool completely.
  • In a large bowl, beat the cream cheese with a hand mixer.
  • Add in the sour cream, ¼ cup sugar, eggs and vanilla. Mix until combined.
  • Pour the cheesecake mix into each muffin cup, about 4 tablespoons of filling in each, filled almost to the top.
  • Bake for 20 minutes, until the cheesecakes are set. The cheesecake should still jiggle slightly.
  • Allow cupcakes to cool completely and place in the refrigerator to chill.
  • Meanwhile, add the strawberries, lemon juice and sugar into a small saucepan.
  • Simmer on low for 15 minutes, mashing the strawberries while cooking. Remove from heat and allow to cool.
  • Place in a food processor or immersion blender and pulse until creamy and thick.
  • Drizzle sauce over cheesecake muffins and serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories260
Total Fat20g
Saturated Fat11g
Cholesterol90mg
Sodium210mg
Total Carbohydrate17g
Dietary Fiber0.5g
Sugars12g
Protein4g