Strawberry Cheesecake Cupcakes
Delightful strawberry cheesecake cupcakes featuring a creamy filling and a crumbly graham cracker crust.
- Prep Time: 15
- Cook Time: 25
- Total Time: 160
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup crushed graham crackers
- 1/4 cup melted butter
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup strawberries, diced
- 1/4 cup sour cream
- Whipped cream for topping
- Fresh strawberries for decoration
Instructions
- Preheat the oven to 325°F (163°C). Line a cupcake pan with liners.
- Mix crushed graham crackers and melted butter until well-combined. Press into the bottom of each cupcake liner.
- Beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the diced strawberries and sour cream.
- Pour the cream cheese mixture over the crusts in the cupcake liners, filling them up to about three-quarters full.
- Bake for 20-25 minutes until set. They should spring back slightly when touched.
- Cool in the pan briefly, then refrigerate for at least 2 hours.
- Top each cupcake with a swirl of whipped cream and fresh strawberries before serving.
Notes
For best results, soften the cream cheese before starting and monitor baking time closely as ovens may vary.
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg