- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted unsalted butter
- 2 cups softened cream cheese
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 cup fresh strawberries
- 2 tbsp strawberry jam
For the Strawberry Compote:
- 1 cup fresh strawberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch dissolved in 1 tbsp cold water
Instructions
- Preheat your oven to 325°F (165°C) and line a cupcake pan with liners.
- Mix graham cracker crumbs with melted butter until combined, then press into the bottom of each liner.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla and sour cream.
- Gently fold in fresh strawberries and strawberry jam without overmixing.
- Fill each liner with the cheesecake mixture and bake for 20-22 minutes until the centers have a slight jiggle.
- For the compote, cook strawberries, sugar, and lemon juice in a saucepan until syrupy. Stir in the cornstarch mixture and let it thicken.
- Once cooled, top each cupcake with strawberry compote and a fresh strawberry if desired.
Nutrition
- Serving Size: 12 cupcakes
- Calories: 250 kcal