Ingredients
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons sugar (optional)
Cheesecake Filling:
16 oz (2 blocks) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream (optional for extra creaminess)
Strawberry Topping:
1 cup fresh strawberries, chopped or pureed
2 tablespoons sugar
1 teaspoon lemon juice
(Optional: 1 tsp cornstarch + 1 tbsp water to thicken)
Optional Garnishes:
Whipped cream
Extra fresh strawberries
Graham cracker crumbs
Instructions
1. Prepare the Crust:
1. Preheat oven to 325°F (163°C). Line a muffin pan with 12 paper cupcake liners.
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar (if using).
3. Spoon about 1 tablespoon of crust mixture into each liner. Press down firmly with the bottom of a glass or spoon.
4. Bake crusts for 5 minutes. Let cool while making filling.
2. Make the Cheesecake Filling:
1. In a large bowl, beat softened cream cheese until smooth and creamy.
2. Add sugar and mix until combined.
3. Mix in eggs one at a time, then add vanilla and sour cream (if using). Beat until smooth.
4. Pour filling evenly over crusts in the liners (fill about 3/4 full).
3. Bake the Cupcakes:
1. Bake for 18–22 minutes, or until centers are set (they may jiggle slightly).
2. Cool in pan for 30 minutes, then refrigerate for at least 2 hours (or overnight) to fully set.
4. Make Strawberry Topping:
1. In a saucepan, combine strawberries, sugar, and lemon juice.
2. Cook over medium heat until berries break down (5–7 minutes).
3. For a thicker sauce, stir in cornstarch-water mix and simmer until thickened.
4. Cool completely before spooning onto chilled cupcakes.
5. Garnish and Serve:
Top each cupcake with the strawberry topping.
Optional: Add whipped cream and a fresh strawberry slice.
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