Instructions
1. Prep & Preheat:
- Preheat oven to 325°F (165°C).
- Line a 12-cup muffin tin with paper liners.
2. Make the Crust:
- Mix graham cracker crumbs, sugar, and melted butter.
- Press about 1 tbsp of the mixture into the bottom of each cupcake liner.
3. Make the Cheesecake Filling:
- Beat cream cheese until smooth.
- Add sugar and mix until creamy.
- Beat in eggs one at a time, then add vanilla and sour cream. Mix until smooth.
4. Assemble:
- Spoon cheesecake filling over crust in each cup, filling about ¾ full.
- Bake 18–22 minutes, or until the centers are just set (slightly jiggly is okay).
- Cool completely, then chill in the fridge for at least 2 hours.
5. Make the Strawberry Topping:
- Combine chopped strawberries, sugar, and lemon juice. Let sit 10–15 minutes until juicy.
- Spoon over chilled cupcakes before serving.
Tips & Variations
- Mini version: Use a mini muffin pan for bite-sized cheesecake cupcakes.
- Swirl effect: Blend strawberries and swirl into the cheesecake batter before baking for a marble look.
- Chocolate twist: Sprinkle mini chocolate chips on the crust before adding the filling.
- Gluten-free: Use gluten-free graham crackers or almond flour crust.
These cupcakes are creamy, tangy, and bursting with strawberry sweetness — perfect for birthdays, holidays, or any dessert craving!
Do you want me to give a quick no-bake version as well? It’s super easy and just as delicious!