Mini Strawberry Cheesecake Cupcakes Recipe
Indulge in these delightful Mini Strawberry Cheesecake Cupcakes that offer a perfect balance of creamy cheesecake, sweet strawberry swirls, and a buttery graham cracker crust. These bite-sized treats are ideal for any occasion and are sure to impress your guests!
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 38 minutes (includes chilling)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
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
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
Additional:
- 1 cup strawberry preserves or fresh strawberry purée
- Optional: fresh strawberries and whipped cream for topping
Instructions
- Preheat and Prepare: Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. Mix graham cracker crumbs, sugar, and melted butter. Press mixture into each liner to form crusts. Bake briefly and set aside.
- Prepare Filling: Beat cream cheese until smooth. Add sugar, eggs, sour cream, and vanilla extract. Divide batter among crusts. Add strawberry preserves and swirl.
- Bake and Chill: Bake for 16–18 minutes until set. Cool briefly, then chill in the refrigerator for at least 2 hours.
- Serve: Top with fresh strawberries and whipped cream before serving if desired.
Notes
- For a smoother swirl, warm strawberry preserves slightly before adding.
- These cheesecakes can be made a day ahead and stored in the fridge.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 16g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
