Dessertscookinglsl5.0
Cheesecake Cupcakes with Strawberries
Mini cheesecake cupcakes baked in a muffin tin with a buttery graham cracker crust and smooth cream cheese filling. Topped with fresh strawberries and ready in 35 minutes. Includes a low-carb option.
👥 12 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Lyubomira L📖 cookinglsl
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 325°F (160°C), conventional setting. Line a 12-cup muffin tin with foil liners.
2
Mix graham cracker crumbs with melted butter. Press about 1/2 tablespoon into the bottom of each liner.
melted butter (or coconut oil)3 tbsp
3
Beat cream cheese on medium-high for ⏱️ 1 minute until fluffy. Add sweetener, salt, and vanilla. Mix on medium until smooth, scraping the bowl as needed.
4
Add eggs one at a time on low speed, mixing just until incorporated after each.
eggs (room temperature)2
5
Add sour cream or Greek yogurt. Mix gently on low until smooth.
6
Fill liners to the top using an ice cream scoop. Bake 18–⏱️ 20 minutes until edges are set and centers have a slight jiggle. Cool completely at room temperature.
7
Top with fresh berries just before serving.
Nutrition Facts
calories
101 kcal
fat Content
4 g
serving Size
1 serving
sugar Content
8 g
sodium Content
96 mg
protein Content
1 g
cholesterol Content
27 mg
carbohydrate Content
12 g
saturated Fat Content
3 g
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