Imagine a dessert that combines the tangy brightness of lemon, the creamy richness of cheesecake, and the sweet allure of fresh strawberries—all packed into a single, irresistible cupcake. These Lemon Cheesecake Cupcakes with Strawberry Sauce are not just a treat; they're a culinary experience that will transport you to dessert paradise. Whether you're looking to impress guests or satisfy your own sweet tooth, this recipe promises to be your new go-to dessert that's both elegant and incredibly delicious.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup strawberries, sliced
- 1/4 cup sugar (for sauce)
- 1 tablespoon lemon juice (for sauce)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner, creating a firm crust. Use the back of a spoon to compact the crumb base.
- In a large mixing bowl, beat softened cream cheese and 1 cup sugar with an electric mixer until smooth and creamy, about 3-4 minutes. Scrape down the sides of the bowl periodically.
- Add eggs one at a time, mixing well after each addition. Incorporate lemon juice and lemon zest, beating until fully combined and mixture is light and fluffy.
- Carefully pour the cheesecake batter over the graham cracker crusts, filling each liner about 3/4 full. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 20-25 minutes, or until the centers are almost set but still slightly jiggly. The edges should be lightly golden.
- Remove from oven and let cool in the pan for 30 minutes at room temperature. Then refrigerate for at least 2 hours to set completely.
- For the strawberry sauce, combine sliced strawberries, 1/4 cup sugar, and 1 tablespoon lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until strawberries break down and sauce thickens, about 10-12 minutes.
- Strain the sauce through a fine-mesh sieve to remove seeds, if desired. Let cool completely before serving.
- Before serving, drizzle cooled strawberry sauce over each chilled cheesecake cupcake. Garnish with additional lemon zest or fresh strawberry slices if desired.
Tips
- Room Temperature Matters: Ensure cream cheese and eggs are at room temperature for a smoother, lump-free batter.
- Don't Overmix: Mix the cheesecake batter just until ingredients are combined to prevent a tough texture.
- Water Bath Option: For extra-smooth cheesecake, consider baking the cupcakes in a water bath to prevent cracking.
- Crust Tip: Press the graham cracker crust firmly to create a solid base that won't crumble.
- Cooling is Crucial: Allow cupcakes to cool gradually to prevent sudden temperature changes that can cause cracking.
- Sauce Consistency: Cook strawberry sauce until it reaches a slightly thick, syrupy texture for the best drizzling effect.
- Make Ahead: These cupcakes can be prepared a day in advance, making them perfect for entertaining.
- Storage: Store in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 110mg
