Strawberry Lemonade Cheesecake Cupcakes

07.02.2013

I’ve been meaning to post a strawberry, raspberry or blueberry lemonade probably for the last two or three months. I’ve kept thinking about it off and on and I’m not exactly sure why I haven’t made it yet, I always just wake up with a new craving I guess. My neighbor brought me a bag of fresh lemons and I was thinking it was perfect, I was finally going to make lemonade… then I was like, nah I’ll make a strawberry lemonade cheesecake instead. I have a mild cheesecake obsession – it’s one of my all time favorite desserts. A lemonade or a cheesecake, I’d always pick the cheesecake first. So with that said, this is my idea of a strawberry lemonade in cheesecake form. It’s deliciously tangy, unbelievably creamy and completely refreshing. For the sauce you could definitely make a raspberry or blueberry topping instead of the strawberry, any of them would be amazing. You know you want one (or two or three) of these cupcakes so go make them :). Enjoy!

Strawberry Lemonade Cheesecake Cupcakes

strawberry lemonade cheesecake cupcakes

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Strawberry Lemonade Cheesecake Cupcakes

5 from 1 vote

Yield: 12 Cupcakes

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 4 hours

Ingredients

  • 1 1/4 cups vanilla wafer crumbs (from about 2 cups cookies)
  • 3 Tbsp salted butter , melted
  • 1 Tbsp granulated sugar

For the cheesecake

  • 3/4 cup granulated sugar
  • 1 Tbsp packed finely grated lemon zest
  • 2 (8 oz) pkg cream cheese, softened (I always recommend using Philadelphia for cheesecake)
  • 2 large eggs
  • 1/4 cup sour cream
  • 3 Tbsp heavy cream
  • 2 Tbsp lemon juice
  • 1 - 1 1/2 tsp lemon extract , to taste
  • 1/2 tsp vanilla extract

Strawberry Sauce

  • 8 oz fresh strawberries
  • 1 Tbsp sugar , or to taste
  • 2 tsp fresh lemon juice

Instructions

  1. Preheat oven to 350 degrees. In a mixing bowl whisk together wafer crumbs, melted butter and 1 Tbsp granulated sugar until evenly moistened. Divide mixture among 12 paper lined muffin cups, adding about 1 1/2 Tbsp to each cup (use paper liners, don't use foil liners) and press mixture in each cup into and even layer. Bake in preheated oven 5 minutes then remove from oven and set aside to cool. Reduce oven temperature to 325 degrees.
  2. In a food processor, pulse together 3/4 cup granulated sugar with lemon zest (if you don't have a food processor you can just rub the sugar and lemon zest together with your fingertips). Add cream cheese to a mixing bowl and pour sugar mixture over cream cheese and using an electric hand mixer set on low speed, blend mixture together just until smooth. Stir in eggs one at a time, mixing just until combined after each addition. Blend in sour cream and heavy cream. Stir in lemon juice, lemon extract and vanilla extract. Tap mixing bowl against counter top to release some of the air bubbles, about 30 times. Divide mixture among muffin cups, pouring mixture over crusts and filling each nearly full. Bake in preheated oven 20 - 25 minutes until centers only giggle slightly (cupcakes will become puffed and domed but will sink when removed from oven). Allow to cool to room temperature, about 1 hour, then refrigerate until set, at least 2 hours. Serve with strawberry sauce.
  3. For the Strawberry Sauce:
  4. Add strawberries, 1 Tbsp sugar and 2 tsp lemon juice to a food processor and blend until pureed. Chill in refrigerator until ready to use.
  5. Recipe Source: Cooking Classy

44 comments

  • Erica: I made these and they were amazing! Next time I will cook the strawberry puree and add just a little gelatin to make it set up. The sauce ran off the cheesecake because it was so thin. Still delicious though! July 7, 2013 at 2:33pm Reply

    • Jaclyn: Yes the gelatin would be a good idea if you want a thicker sauce I’m glad you like them though :)! July 7, 2013 at 4:25pm Reply

    • Lori: Do you buy gelatin where the flavored Jello is? How much would you recommend putting in the mixture? I too want the top to set on top and not run off. July 17, 2013 at 8:40pm Reply

      • Jaclyn: Yes it is usually near the jello. I don’t know exactly how much gelatin you’d want (mine didn’t really need it) – just use it sparingly so it doesn’t turn into jello :). July 17, 2013 at 9:33pm Reply

  • Michele W: This recipe is really close to the Lindy New York cheesecake, can’t wait to try. So beautiful. July 3, 2013 at 9:56pm Reply

  • Katrina @ Warm Vanilla Sugar: These are so cute!! July 3, 2013 at 9:18am Reply

  • Rachel @ Baked by Rachel: So stinking cute! July 3, 2013 at 7:56am Reply

  • Georgia @ The Comfort of Cooking: These are incredible, Jaclyn! I love everything about them, and your beautiful little garnishes too. Perfect for summer parties! July 3, 2013 at 7:51am Reply

  • Elisa @ Insalata di Sillabe: I love bite-size treats and these look so adorable! Plus, with the current heat wave, cheesecake is probably the most appealing dessert ever to have on hand, fresh and delicate!

    xo, Elisa July 3, 2013 at 5:57am Reply

  • Tracie: so pretty and perfect for summer! your photos are amazing. July 2, 2013 at 2:55pm Reply

  • Chung-Ah | Damn Delicious: I have a cheesecake obsession too, except my obsession isn’t mild at all. I’m really LOVING these cheesecake cupcakes, especially that strawberry sauce – YUM! July 2, 2013 at 2:43pm Reply

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