Description
Indulge in these delightful Strawberry Cheesecake Cupcakes that bring together the creaminess of cheesecake with the sweetness of fresh strawberries in convenient cupcake form. Perfect for parties or a sweet treat!
Ingredients
Scale
For the Cupcake Base:
- 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 tablespoon all-purpose flour
- 1 cup fresh strawberries, finely chopped
For Topping and Garnish:
- 1/4 cup strawberry jam
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh strawberries, halved, for garnish
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C) and line a 12-cup muffin pan with paper liners. Place a vanilla wafer cookie at the bottom of each liner for the crust.
- Prepare the batter: In a large bowl, beat cream cheese and sugar until creamy. Add eggs one at a time, then mix in vanilla, sour cream, and flour. Gently fold in strawberries.
- Bake: Divide batter among liners and bake for 20–22 minutes. Cool in the pan, then chill for 2 hours in the refrigerator.
- Finish: Warm strawberry jam, spoon over cupcakes. Whip cream with powdered sugar, pipe onto cupcakes, and garnish with halved strawberries.
Notes
- These cupcakes can be made a day ahead.
- For a gluten-free version, use gluten-free wafers and flour.
- Try different jams like raspberry for variety.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
