Description
Delightful cupcakes that blend creamy cheesecake with fresh strawberries and a crunchy streusel topping.
Ingredients
Scale
- 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