Strawberry Cheesecake Cupcakes
- ⏱ Prep time: 20 min
- 🔥 Bake time: 20–22 min
- 🍰 Yield: 10–12 cupcakes
🧾 Ingredients
- Cupcake Base
- 120 g digestive biscuits (or graham crackers)
- 60 g melted butter
- Cheesecake Filling
- 300 g cream cheese (softened)
- 100 g sugar
- 2 eggs
- 1 tsp vanilla extract
- 100 ml sour cream or thick cream
- 1 tbsp cornstarch or flour
- Strawberry Topping
- 250 g fresh or frozen strawberries
- 60 g sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch + 1 tbsp water
- Decoration (optional)
- Whipped cream
- Fresh strawberries
- Chocolate or caramel drizzle
👩🍳 Preparation
1️⃣ Biscuit Base
Crush the biscuits finely.
Mix with melted butter.
Press into lined muffin tins.
Chill in the fridge for 10 minutes.
2️⃣ Cheesecake Filling
Beat cream cheese with sugar until smooth.
Add eggs one by one.
Mix in vanilla, sour cream, and cornstarch.
Pour over the biscuit bases.
➡️ Bake at 170°C (340°F) for 20–22 minutes
➡️ Let cool completely, then refrigerate for at least 2 hours.
3️⃣ Strawberry Topping
Cook strawberries, sugar, and lemon juice over medium heat.
Add cornstarch slurry and simmer until thick.
Cool completely.
4️⃣ Assemble
Spoon strawberry topping over chilled cheesecakes.
Decorate with whipped cream, fresh strawberries, and drizzle.
💡 Tips
Do not overbake; centers should slightly jiggle.
Best served cold.
Can be stored in the fridge for up to 3 days.
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