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 crunchy graham cracker crust. These individual treats are ideal for parties or special occasions.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes (plus chilling time)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
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
- 1/4 cup sour cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Topping:
- 1 cup strawberry preserves or sauce
- Fresh strawberries for garnish (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners. Combine crust ingredients and press into liners.
- Mix Cheesecake Filling: Beat cream cheese and sugar, add eggs one at a time, then mix in sour cream, vanilla, and salt.
- Fill and Bake: Spoon batter into liners, add strawberry preserves, swirl, and bake for 18-20 minutes.
- Cool and Chill: Cool in the oven, then refrigerate for at least 2 hours.
- Serve: Top with fresh strawberries before serving.
Notes
- For a neater swirl, slightly warm the strawberry preserves before adding.
- These cupcakes can be made a day ahead and stored in the fridge.
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 16g
- Sodium: 125mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
