Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup unsalted butter, melted

For the Cheesecake Filling:

• 2 cups softened cream cheese

• ¾ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ¼ cup sour cream

• 1 cup fresh strawberries

• 2 tablespoons strawberry jam

For the Strawberry Compote:

• 1 cup fresh strawberries

• ¼ cup granulated sugar

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch dissolved in 1 tablespoon cold water

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Instructions:

1. Prepare the Crust:

• Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with cupcake liners.

• In a medium bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly coated.

• Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust. Use the back of a spoon to compact it firmly.

• Bake the crust for about 5-7 minutes until lightly golden, then remove from the oven and set aside to cool.

2. Make the Cheesecake Filling:

• In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes.

• Add the eggs, one at a time, beating well after each addition.

• Stir in the vanilla extract and sour cream, mixing until fully incorporated.

• In a separate small bowl, mash the fresh strawberries and stir in the strawberry jam until combined.

• Gently fold the strawberry mixture into the cheesecake filling, being careful not to overmix.

3. Assemble the Cupcakes:

• Spoon the cheesecake filling into the prepared muffin tin, filling each cupcake liner nearly to the top.

• Bake for 18-20 minutes or until the edges are set but the centers are still slightly jiggly.

• Turn off the oven and let the cupcakes cool in the oven with the door ajar for about 10 minutes to prevent cracking.

• After 10 minutes, remove from the oven and let them cool completely at room temperature. Then refrigerate for at least 3 hours, or preferably overnight.

4. Make the Strawberry Compote:

• In a small saucepan, combine the fresh strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries start to break down and release their juices, about 5 minutes.

• Stir in the cornstarch mixture (cornstarch dissolved in water) and cook for another 2-3 minutes, or until the compote thickens.

• Remove from heat and let it cool completely before using.

5. Serve:

• Once the cheesecake cupcakes have chilled, top each one with a spoonful of the strawberry compote.

• Garnish with additional fresh strawberries, if desired.

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Tips:

• Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

• Make Ahead: These cupcakes are perfect for making ahead, as they need time to chill and set in the fridge.

• Extra Flavor: For an added touch, you can swirl some of the strawberry compote into the cheesecake filling before baking for a marbled effect.

Enjoy these creamy, fruity, and perfectly sweet strawberry cheesecake cupcakes! 🍓🧁