Baking has a magical way of connecting us to cherished memories, and for me, strawberries hold a special place in my heart. As a child, I spent countless summer afternoons in my grandmother’s garden, plucking ripe strawberries straight from the vine. The sweetness of those sun-warmed berries inspired many of our family desserts, each one bursting with fresh fruit flavor. It’s no wonder that when I stumbled upon this delightful recipe for Baked Strawberry Cheesecake Cupcakes With Streusel Crunch, I felt an irresistible pull to recreate that joy and nostalgia in my own kitchen.
Recipe Timing
- Prep Duration: 20 minutes
- Active Cooking: 25 minutes
- Total Duration: 45 minutes
- Portion Size: 12 cupcakes
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approximately 250 calories
- Protein: 4g per serving
- Carbs: 30g per serving
- Fats: 14g per serving
- Fiber: 1g per serving
- Sugars: 18g per serving
- Sodium: 160mg per serving
Why You’ll Love This Baked Strawberry Cheesecake Cupcakes With Streusel Crunch
These cupcakes are the essence of summer captured in a delightful, handheld treat. Imagine sinking your teeth into a soft, creamy cheesecake topped with a crunchy streusel that perfectly balances the sweetness of the strawberries. Each bite offers a creamy texture mingling harmoniously with the crumbly crust beneath, making them not just a dessert, but an experience. Perfect for gatherings or simply to brighten your week, these treats will undoubtedly become a favorite in your home.
The Complete Cooking Journey
We’re about to embark on a delightful culinary adventure that showcases the simplicity of combining creamy cheesecake with fresh strawberries. From mixing the buttery graham cracker crust to whipping up the luscious cheesecake filling, this journey will guide you every step of the way to create these scrumptious cupcakes.
Ingredients:
- 1 cup crushed graham crackers
- 1/4 cup sugar
- 1/2 cup butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh strawberries, pureed
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup butter, softened
Method:
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C) and line a cupcake tray with liners. This step sets the perfect temperature for our mini cheesecakes to bake evenly.
Step 2: Prepare the Graham Cracker Crust
In a bowl, mix crushed graham crackers, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of each cupcake liner to create a sturdy and delicious crust.
Step 3: Create the Cheesecake Filling
In a large bowl, beat cream cheese, 1 cup sugar, and vanilla until smooth. This is where the magic begins, giving your cupcakes that creamy texture that pairs so wonderfully with the fruit.
Step 4: Add the Eggs
Add eggs one at a time, mixing well after each addition. Each egg helps to achieve a light, fluffy filling – essential for a perfect cheesecake!
Step 5: Incorporate Strawberries and Flour
Stir in the pureed strawberries and flour until well combined. The vibrant pink color will make your cupcakes look as delightful as they taste!
Step 6: Pour the Filling
Pour the cheesecake mixture over the crust in each liner, ensuring each cupcake is filled to the brim with that fruity goodness.
Step 7: Make the Streusel Topping
In another bowl, combine oats, brown sugar, and softened butter to make the streusel topping. This crunchy layer is what elevates these cupcakes to the next level.
Step 8: Sprinkle the Crunch
Sprinkle the streusel crunch over the cheesecake batter generously. It’s this final touch that adds a satisfying crunch to each bite.
Step 9: Bake to Perfection
Bake for 20-25 minutes or until set. Your kitchen will be filled with a heavenly aroma that will have everyone wondering what’s baking!
Step 10: Cool and Enjoy
Let cool before serving. This step can be the hardest part, as the tantalizing scent might tempt you to dive right in!
Serving Suggestions & Pairings
To complement the flavors of these strawberry cupcakes, serve them with a dollop of whipped cream or a scoop of vanilla ice cream. A fresh mint leaf on top can also add a pop of color, making your presentation as delightful as the cupcakes themselves!
Storage & Leftovers Guide
Store any leftovers in an airtight container in the refrigerator for up to 4 days. These cupcakes can also be frozen for up to a month; just ensure they are well-wrapped to avoid freezer burn.
Kitchen Wisdom & Success Tips
- Ensure your cream cheese is at room temperature for a smooth mix.
- Don’t skip the pre-baking of the crust; it’s crucial to prevent sogginess.
- Feel free to add extra strawberries on top for a fresh presentation!
Flavor Variations & Adaptations
Try substituting the pureed strawberries with other fruits like blueberries or raspberries for a different twist! You could also experiment with adding a swirl of chocolate ganache for an indulgent treat.
Reader Questions & Solutions
-
Why is my cheesecake not setting?
Be sure to bake until the edges are set but the center is still slightly jiggly; it will firm up as it cools. -
Can I use frozen strawberries?
Yes, just be sure to thaw and drain them to avoid excess moisture. -
How do I avoid a cracked cheesecake?
Avoid overmixing and allow it to cool gradually in the oven with the door ajar. -
Can I use a gluten-free option for the crust?
Absolutely! Substitute graham crackers with gluten-free cookies or oats. -
What other toppings can I use?
Consider adding chopped nuts or drizzling with chocolate sauce for a unique flair.
Wrapping Up
These Baked Strawberry Cheesecake Cupcakes with Streusel Crunch are not just a dessert, but a celebration of sweetness and nostalgia. With each bite, you’ll get a taste of summer and a connection to joyful moments in the kitchen. So, gather your ingredients and let’s get baking! I promise, you’ll be delighted with the results and your loved ones will be asking for seconds!
Print
Baked Strawberry Cheesecake Cupcakes With Streusel Crunch
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delightful cupcakes that blend creamy cheesecake with fresh strawberries and a crunchy streusel topping.
Ingredients
- 1 cup crushed graham crackers
- 1/4 cup sugar
- 1/2 cup butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh strawberries, pureed
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup butter, softened
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
- In a bowl, mix crushed graham crackers, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of each cupcake liner.
- In a large bowl, beat cream cheese, 1 cup sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in pureed strawberries and flour until well combined.
- Pour the cheesecake mixture over the crust in each liner.
- In another bowl, combine oats, brown sugar, and softened butter to make the streusel topping.
- Sprinkle the streusel crunch over the cheesecake batter generously.
- Bake for 20-25 minutes or until set.
- Let cool before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
