Step-by-step instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- Mix crust: In a bowl, combine graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of each cupcake liner.
- Prepare filling: In another bowl, beat softened cream cheese, sugar, and vanilla extract until smooth. Incorporate the eggs one at a time, mixing well after each addition.
- Fill liners: Pour the cream cheese mixture into each liner, filling them about 3/4 full.
- Bake for 20-25 minutes until the tops are set. Once done, remove from the oven and let cool completely.
- Make strawberry compote: Combine fresh strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the strawberries soften and the mixture thickens, about 10 minutes.
- Top & serve: Once the cupcakes are cool, generously spoon the strawberry compote over each cupcake. Enjoy!
Best ways to enjoy it
When serving strawberry cheesecake cupcakes, presentation is key! You can garnish each cupcake with a whole strawberry, a dollop of whipped cream, or even a sprinkle of graham cracker crumbs for that classic cheesecake vibe. These cupcakes pair wonderfully with a scoop of vanilla ice cream or a refreshing glass of iced tea. For brunch gatherings, serve them alongside fresh fruit and pastries for an eye-catching dessert table.
How to store
To keep your strawberry cheesecake cupcakes fresh, transfer them to an airtight container and refrigerate. They can last up to 5 days, though I doubt they’ll stick around that long! If you want to enjoy these treats later, you can also freeze them. Simply wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag. They’ll keep well for up to a month. Let them thaw in the fridge overnight before serving, and enjoy the deliciousness again!
Helpful cooking tips
To achieve the best results, ensure your ingredients are at room temperature, especially the cream cheese. This will help you avoid lumps and create a creamy filling. If you want to amp up the flavor, consider adding a touch of almond extract along with the vanilla. It’s a subtle change that can elevate the taste significantly!
Creative twists
Feeling adventurous? Try swapping out the strawberry compote for other fruits! Blueberries, raspberries, or even a mix of berries can make delightful toppings. You could also infuse the cream cheese filling with lemon or orange zest for a citrusy twist. Vegan and dairy-free options are also possible—just substitute the cream cheese with a plant-based alternative and use aquafaba instead of eggs.
FAQs
How long do these cupcakes take to make?
From start to finish, expect around 1 hour, which includes preparation and baking. Just be sure to allow time for the cupcakes to cool!
Can I make these ahead of time?
Absolutely! You can prepare them a day or two in advance. They even taste better the next day as the flavors meld!
What can I use instead of fresh strawberries?
If fresh strawberries aren’t available, you could use frozen strawberries, but be sure to thaw and drain excess moisture before cooking. Additionally, store-bought strawberry preserves or jams can be a quick alternative for topping.
Now that you’re equipped with the secrets to making luscious strawberry cheesecake cupcakes, it’s time to roll up your sleeves and get baking! Enjoy every delightful bite!
