Description
These Mini Strawberry Cheesecake Cupcakes are a delightful twist on traditional cheesecake. A creamy, tangy cheesecake filling with a sweet strawberry swirl, all nestled in a graham cracker crust – perfect for individual servings!
Ingredients
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
Additional:
- 1/2 cup strawberry preserves or jam
- Fresh strawberry slices for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and line a 12-cup muffin pan with paper liners.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into liners.
- Make the filling: Beat cream cheese, sugar, eggs, vanilla, sour cream, and flour until smooth. Fill liners with batter.
- Add strawberry swirl: Spoon strawberry preserves into each cup and swirl gently.
- Bake: Bake for 18–20 minutes until set. Cool, then chill for at least 2 hours.
- Serve: Top with fresh strawberry slices before serving.
Notes
- You can substitute the strawberry preserves with raspberry or blueberry jam.
- These mini cheesecakes freeze well—add toppings just before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 16g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
