Description
These delightful Strawberry Cheesecake Cupcakes feature a creamy cheesecake filling atop a crunchy vanilla wafer crust, topped with sweet strawberry pie filling and fresh strawberries. Perfectly portioned for a single-serve dessert, they combine rich flavors with a fruity finish for a crowd-pleasing treat.
Ingredients
Scale
Crust
- 12 vanilla wafer cookies
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
Topping
- 1 cup strawberry pie filling or strawberry preserves
- 1/2 cup finely chopped fresh strawberries (optional)
Other
- 12 paper cupcake liners
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C) and line a 12-cup muffin pan with paper cupcake liners. Place one vanilla wafer cookie at the bottom of each liner to create the crust base for the cupcakes.
- Mix Cream Cheese: In a mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer or by hand.
- Add Sugar and Eggs: Add the granulated sugar to the cream cheese and beat until well combined. Then, add the eggs one at a time, beating thoroughly after each addition to ensure a smooth batter.
- Incorporate Flavorings: Stir in the vanilla extract and sour cream, mixing just until the batter is fully blended and smooth without overmixing.
- Fill Liners: Divide the cheesecake batter evenly among the cupcake liners, filling each about three-quarters full to leave room for expansion.
- Bake: Bake in the preheated oven for 20 to 22 minutes, or until the centers are set with a slight jiggle. Avoid overbaking for a perfect texture.
- Cool and Chill: Allow the cupcakes to cool completely in the pan at room temperature, then transfer to the refrigerator and chill for at least 2 hours to set properly.
- Add Toppings and Serve: Before serving, top each cupcake with a spoonful of strawberry pie filling or preserves, and sprinkle with finely chopped fresh strawberries if desired for added freshness and texture.
Notes
- You can use graham cracker crumbs mixed with melted butter as a substitute for vanilla wafers for a more traditional cheesecake crust.
- Try swapping the strawberry topping with blueberry, cherry, or caramel preserves for variety.
- To achieve the best texture, do not overbake; the cheesecake should still have a slight jiggle in the center when done.
