Strawberry Cheesecake Cupcakes

What's the perfect creamy and delicious dessert to feed a crowd? These Strawberry Cheesecake Cupcakes are a perfect party dessert. All the creamy deliciousness that you'd get in a Strawberry Cheesecake wrapped up in its own little self serve package.

Course Dessert

Cuisine American

Keyword cream cheese,sour cream,strawberry sauce,graham cracker crust,walnuts

Prep Time 15

Cook Time 18

Cooling time 1

Total Time 33

Servings Cupcakes

Calories 147kcal

Author Nicole Crocker

Ingredients

For the Graham Cracker Crust

2 Cups Graham Cracker Crumbs
3 Tablespoons Sugar
1/4 Cup Ground Walnuts ,optional
6 Tablespoons Unsalted butter ,melted

For the Cheesecake batter

4 ,8 ounce packages Cream Cheese ,softened
1 1/2 Cups Sugar
3 Tablespoons All purpose Flour
4 Large Eggs ,room temperature
2 teaspoons Vanilla Extract
1/4 teaspoon Almond Extract ,optional
1/2 Cup Sour Cream ,room temperature
1/2 Cup Heavy Cream ,room temperature

For the Strawberry Sauce

1 Cup Strawberries ,sliced
2 Tablespoons Sugar
1/2 teaspoon vanilla extract

Instructions

For the Graham Cracker Crust

Preheat oven to 325 Degrees F. Line cupcake tins with liners. (Will make approximately 27 cupcakes.) Set aside.
Process or mix graham cracker crumbs, sugar and walnuts to combine. Add melted butter and mix together well.
Fill eat liner with about 1 heaping teaspoon of crumbs and press to pack into the bottom with your fingers.
Place in a preheated oven and baked for 5 minutes. Remove and let cool while you make your cheesecake batter.

For the Cheesecake Batter

In a small bowl whisk together flour and sugar. Set aside.
In a large mixing bowl mix softened cream cheese on low speed. Add sugar/flour mixture and mix to combine until smooth.
Mix eggs into the cream cheese mixture one at a time. Scrape down the sides of the bowl between each addition.
Add sour cream, heavy cream and extracts. Mix to combine.
Tap your bowl lightly on the counter to release any air bubbles.
Fill each of your cupcake liners evenly with mixture. You want to fill to just about the top of the liner.
Place in pre-heated oven and bake for 18-20 minutes. Check after 18 minutes to see if they are beginning to crack at all.
Remove from oven and let cool for about 1 hour.
Place in the refrigerator and chill for 2 hours -overnight.

For the Strawberry Sauce

Puree Strawberries in your blender or food processor. Pour mixture into a small saucepan along with sugar.
Stir to combine and bring mixture to a boil over medium high heat.
Reduce temperature to medium and cook for one minute.
Remove from heat and stir in vanilla.
Cool completely before adding to cupcakes.

Nutrition