Description
Delightful mini cheesecake cupcakes topped with fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- Fresh strawberries, for topping
Instructions
- Preheat your oven to 325°F (163°C).
- Line a 12-cup muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs and melted butter. Press into the bottom of each liner.
- In another bowl, beat cream cheese and sugar until creamy. Add eggs, vanilla, and sour cream; mix until combined.
- Spoon the cheesecake filling over the crust in each liner.
- Bake for 20-25 minutes or until the centers are just set.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cool, arrange fresh strawberries on top and enjoy!
Notes
Use room temperature ingredients for a smoother batter. Don’t overmix to keep filling from becoming too airy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg