Directions
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Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners. This preparation step is crucial for ensuring that your cupcakes cook evenly.
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In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. This mixture should resemble wet sand, ready to form the base of your delightful cupcakes.
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Press about a tablespoon of the mixture into the bottom of each cupcake liner to form the crust. A solid crust is key to keeping the filling intact and adding that much-loved texture.
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In a separate bowl, beat the cream cheese, 1/2 cup sugar, and vanilla extract until creamy. The tremendous flavor of the vanilla will enhance the sweetness of the cream cheese, creating a luscious filling.
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Add in the eggs one at a time, mixing well after each addition. This gradual incorporation will help keep the mixture smooth and airy, ensuring a light and fluffy cheesecake.
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Stir in the sour cream and chopped strawberries until just combined. Be careful not to over-mix; you want to maintain some lovely pieces of strawberry for flavor and texture.
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Pour the cheesecake mixture over the crusts in the cupcake liners, filling each about 2/3 full. This gives them room to expand as they bake, ensuring a perfect rise.
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Bake for 18-20 minutes or until set. Remove from the oven and let cool completely before removing from the pan. This cooling step is important for achieving that perfect cheesecake consistency.
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Once cooled, top with whipped cream and additional strawberries if desired. This is where you can really get creative with presentation and flavor!
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Refrigerate before serving to allow them to set properly. This step is vital for ensuring that each cupcake holds its shape and gives that wonderful, rich cheesecake experience.
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