Strawberry Cheesecake Cupcakes Recipe
Indulge in these delectable Strawberry Cheesecake Cupcakes that offer a delightful blend of creamy cheesecake and fresh strawberries in a portable, single-serving treat. Perfect for any occasion!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes (plus chilling time)
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
For the Cupcakes:
- 12 vanilla wafer cookies
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 cup chopped fresh strawberries
For Garnish:
- 1/4 cup strawberry preserves
- Whipped cream
- Sliced strawberries
Instructions
- Preheat and Prepare: Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners. Place a vanilla wafer in each liner.
- Mix Cream Cheese Mixture: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract and sour cream. Fold in chopped strawberries.
- Bake: Divide batter into muffin cups and bake for 22-25 minutes until set. Cool in pan, then chill for 2 hours.
- Top and Serve: Warm strawberry preserves, spoon over cupcakes. Garnish with whipped cream and sliced strawberries.
Notes
- Make ahead and refrigerate for convenience.
- For gluten-free option, use gluten-free vanilla cookies.
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 16g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
