Description
Indulge in these delightful Strawberry Cheesecake Cupcakes that offer a perfect balance of creamy cheesecake, sweet strawberries, and a hint of vanilla, all in a convenient handheld form.
Ingredients
12 Vanilla Wafer Cookies:
12 pieces
16 oz Cream Cheese (Softened):
16 ounces
1/2 Cup Granulated Sugar:
1/2 cup
2 Large Eggs:
2 eggs
1 Teaspoon Vanilla Extract:
1 teaspoon
1/4 Cup Sour Cream:
1/4 cup
1 Cup Chopped Fresh Strawberries:
1 cup
1/4 Cup Strawberry Preserves:
1/4 cup
Whipped Cream and Sliced Strawberries for Garnish (Optional):
as needed
Instructions
- Preheat the Oven: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
- Making the Base: Place one vanilla wafer cookie in the bottom of each liner.
- Prepare the Cheesecake Mixture: In a large mixing bowl, beat the cream cheese and sugar until smooth and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated. Gently fold in the chopped strawberries.
- Bake: Divide the batter evenly among the prepared muffin cups. Bake for 22 to 25 minutes, or until the centers are set and the tops are just beginning to crack.
- Cool and Chill: Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours.
- Final Touches: Before serving, warm the strawberry preserves slightly and spoon a small amount on top of each cupcake. Garnish with whipped cream and sliced strawberries if desired.
Notes
- These cupcakes can be made a day ahead and stored in the fridge.
- For a gluten-free version, use gluten-free vanilla cookies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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
