These strawberry cheesecake cupcakes are super creamy and a great way to get your cheesecake fix—no water bath necessary!
Um whaaaat? If you know me at all, you know I love all things mini. I get all my makeup from Sephora simply because of the adorable mini lipsticks they sometimes have as samples.
If I thought Cookie could make friends with a pig, I’d totally have a herd (flock?) of mini pigs right now.
For that matter, if I had a shrink ray, I’d shrink Cookie down to pocket size. Actually I might not—she’s perfect as is. But the mini pigs would totally happen.
So the whole no mini cheesecake recipes needed to change.
That leads us to today’s post: strawberry cheesecake cupcakes. They’re mini (read “portion controlled”) cheesecakes with strawberry puree baked right in. And I topped them with whipped cream and even more berries, because why not?
The result is a creamy cheesecake cupcake that tastes like spring!
And guess what the crust is made of? Just guess! Hint: it’s ridiculously easy.
Instead of crunching up graham crackers or cookies, all you have to do is drop an Oreo in the cupcake liners before you fill them with cheesecake. Yep! That little shortcut cuts down on the time you have to spend in the kitchen, which gives you more time to enjoy some beautiful spring weather!
Or more time to eat strawberry cheesecake cupcakes.
Or more time to eat cupcakes while you’re sitting in the sun.
The bottom line is you have options.
Just as long as you’re eating a few of these cupcakes, that is. (I know I said these are portion controlled but really. How do you stop at just one cheesecake cupcake? I mean, with the strawberries they’re practically a health food.)
These strawberry cheesecake cupcakes are a delicious treat for all strawberry lovers!
- 16 vanilla sandwich cookies such as golden Oreos
- 1 cup sliced strawberries + more for garnish
- 1 pound full-fat cream cheese at room temperature
- 1/2 cup + 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
- 1/2 cup full-fat sour cream at room temperature
- 1/8 teaspoon salt
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
Preheat the oven to 300 degrees. Line 16 muffin cups with cupcake liners and set one sandwich cookie in the bottom of each. Set pan aside.
Place the sliced berries in the bowl of a food processor and process until liquid. If your food processor has a small bowl, use that; if not, just keep stopping the processor and scraping it down until the berries are fully pureed. Pour the puree into a fine mesh sieve set over a mixing bowl and use a rubber spatula to press as much liquid out as possible. You should have about 1 cup of liquid. Discard solids. Stir 1 tablespoon sugar into the puree. Set aside.
Beat the cream cheese with an electric mixer set to medium speed until light and fluffy. Turn mixer to low and slowly add the remaining 1/2 cup of sugar. Beat in the vanilla, eggs, and sour cream in that order, stopping the mixer to scrape down the sides and bottom of the bowl as necessary.
Divide batter evenly between the prepared muffin cups. Spoon about 1 1/2 teaspoons of the strawberry puree over the top of the batter in each muffin cup and use a toothpick to swirl the puree into the cheesecake.
Bake until filling is set, about 18 to 20 minutes. Set pan on a wire rack to cool completely, then refrigerate overnight.
After the cupcakes have chilled overnight, whip the heavy cream and powdered sugar to stiff peaks. Dollop each cupcake with whipped cream and garnish with a sliced strawberry. Serve.
Adapted from Martha Stewart’s Cupcakes