Mini Strawberry Cheesecake Cupcakes Recipe

If you’re looking for a dessert that’s bursting with fresh flavor, creamy texture, and the perfect bite-sized convenience, then you absolutely must try the Mini Strawberry Cheesecake Cupcakes Recipe. These delightful treats capture the lusciousness of cheesecake paired with vibrant strawberries, all nestled atop a crunchy graham cracker crust. Whether you’re serving them at a party, for a cozy family dessert, or simply indulging your sweet tooth, this recipe hits all the right notes with every single bite.

Ingredients You’ll Need

Don’t be intimidated by cheesecake recipes—this Mini Strawberry Cheesecake Cupcakes Recipe uses simple, everyday ingredients that come together to create something truly special. Each component adds its own magic, from the buttery graham cracker crust to the creamy filling, and of course, the fresh strawberries that provide that bright pop of color and flavor.

• 1 1/2 cups graham cracker crumbs: Forms the crunchy and buttery base that contrasts beautifully with the creamy filling.
• 1/4 cup melted unsalted butter: Holds the crust together while adding richness and a toasty note.
• 2 cups softened cream cheese: The star ingredient that gives the cheesecake its signature smooth and tangy body.
• 3/4 cup granulated sugar: Sweetens the cheesecake filling just right without overpowering the fresh strawberry flavor.
• 2 large eggs: Adds structure and helps achieve that perfect creamy texture.
• 1 teaspoon vanilla extract: Enhances the overall flavor and adds a warm, inviting aroma.
• 1/4 cup sour cream: Introduces a subtle tang and contributes to the tenderness of the filling.
• 1 cup fresh strawberries, diced: Mixed into the batter for bursts of juicy freshness throughout each cupcake.
• 2 tablespoons strawberry jam: Sweetens and intensifies the strawberry component, making every bite irresistible.
• 1 cup fresh strawberries, diced (for compote): Used to create a luscious topping that elevates these mini cheesecakes further.
• 1/4 cup granulated sugar (for compote): Balances the natural tartness of the strawberries in the compote.
• 1 tablespoon lemon juice: Adds brightness and helps cut through the sweetness.
• 1 teaspoon cornstarch dissolved in 1 tablespoon cold water: Thickens the compote to a perfect consistency for spooning on top.

How to Make Mini Strawberry Cheesecake Cupcakes Recipe

Step 1: Preheat the Oven

Start by heating your oven to 325°F (165°C). Line a cupcake pan with paper liners—this step is essential so your mini cheesecakes come out cleanly and look picture-perfect.

Step 2: Prepare the Crust

In a bowl, mix the graham cracker crumbs with the melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of each cupcake liner to create an even crust base that bakes up crisp and golden.

Step 3: Make the Cheesecake Filling

Beat the softened cream cheese with the granulated sugar until it’s silky smooth. Then add the eggs one at a time, mixing thoroughly after each addition so your filling is creamy and lump-free. Stir in the vanilla extract and sour cream—these ingredients make your cheesecake decadently rich and velvety.

Step 4: Add Strawberries

Gently fold the diced fresh strawberries and strawberry jam into the cheesecake batter. This step is key for evenly distributing juicy pockets of strawberry flavor throughout the cupcakes.

Step 5: Fill and Bake

Spoon the cheesecake mixture over the prepared crusts in your lined cupcake pan. Bake for 20 to 22 minutes until the edges are set but the centers still have a slight jiggle—this ensures creamy perfection. Let them cool completely before removing from the pan.

Step 6: Prepare Strawberry Compote

While the cheesecakes are baking or cooling, prepare the strawberry compote. Cook the diced strawberries, sugar, and lemon juice in a saucepan over medium heat until soft and juicy. Stir in the cornstarch mixture and continue cooking until thickened. Let the compote cool before topping your mini cheesecakes.

Step 7: Assemble

Once the cupcakes are fully cooled, generously spoon the strawberry compote on top. This final touch not only looks stunning but adds an extra burst of fresh, vibrant strawberry flavor that makes this Mini Strawberry Cheesecake Cupcakes Recipe truly unforgettable.

How to Serve Mini Strawberry Cheesecake Cupcakes Recipe

Garnishes

For an extra special touch, sprinkle fresh mint leaves or edible flower petals atop each cupcake. A light dusting of powdered sugar or a dollop of whipped cream also complements the strawberries beautifully and adds a lovely decorative element.

Side Dishes

Serve these cupcakes alongside a simple green salad with a citrus vinaigrette for a balanced meal, or pair them with a cup of rich coffee or fragrant tea to highlight their delicate flavors during an afternoon treat.

Creative Ways to Present

Present these mini cheesecakes on a tiered dessert stand to wow your guests, or place each cupcake in individual clear boxes or jars for a charming gift or party favor. For a fun twist, you could even layer the components in small mason jars, creating a no-bake parfait style dessert inspired by this Mini Strawberry Cheesecake Cupcakes Recipe.

Make Ahead and Storage

Storing Leftovers

Keep any leftover mini cheesecakes covered tightly in the refrigerator for up to 3 days. This will help maintain their creamy texture and fresh strawberry flavor so every bite tastes like it just came out of the oven.

Freezing

You can freeze these cupcakes without compote by wrapping each one individually in plastic wrap and placing them in an airtight container or freezer bag. They freeze wonderfully for up to one month and thaw quickly in the refrigerator.

Reheating

Since cheesecake is best served chilled, avoid reheating. Simply allow frozen cupcakes to thaw overnight in the fridge before adding fresh strawberry compote to get that perfect taste and texture back.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries provide the best texture and flavor for this Mini Strawberry Cheesecake Cupcakes Recipe, you can use frozen as a substitute. Just be sure to thaw and drain them well to avoid excess moisture in the batter.

How do I prevent cracks in the cheesecake cupcakes?

Mixing the batter gently and not overbaking are key to avoiding cracks. Also, baking at a moderate temperature like 325°F ensures even cooking. A slight jiggle in the center when you remove them from the oven is perfect.

Can I make the crust gluten free?

Absolutely! Swap graham cracker crumbs for gluten-free graham crumbs or finely crushed gluten-free cookies. The flavor and texture will remain delicious.

Is it possible to make these dairy-free?

For a dairy-free version, you’ll need to substitute cream cheese and sour cream with plant-based alternatives designed for baking. Keep in mind the texture might vary slightly but still delicious.

How long does the strawberry compote last?

Store the strawberry compote in an airtight container in the refrigerator for up to 5 days. It’s perfect for topping other desserts too!

Final Thoughts

Making these Mini Strawberry Cheesecake Cupcakes Recipe is such a rewarding experience because each bite brings a perfect balance of creamy, sweet, and fruity flavors that everyone will adore. Whether for a special occasion or an everyday indulgence, they’re sure to become a fast favorite in your dessert rotation. I can’t wait for you to try them and share the joy they bring!

Mini Strawberry Cheesecake Cupcakes Recipe

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• Author: admin
• Total Time: 37 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

These Mini Strawberry Cheesecake Cupcakes are delightful individual-sized treats featuring a buttery graham cracker crust, creamy strawberry-infused cheesecake filling, and a luscious homemade strawberry compote topping. Perfect for parties or a sweet snack, these cupcakes combine rich flavors and fresh fruit in a visually appealing dessert that bakes in just over half an hour.

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Ingredients

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Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted unsalted butter

Cheesecake Filling

• 2 cups softened cream cheese
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1 cup fresh strawberries, diced
• 2 tablespoons strawberry jam

Strawberry Compote

• 1 cup fresh strawberries, diced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch dissolved in 1 tablespoon cold water

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Instructions

1. Preheat the Oven: Preheat your oven to 325°F (165°C) and prepare a cupcake pan by lining it with cupcake liners.
2. Prepare the Crust: Combine the graham cracker crumbs and melted butter in a bowl. Press this mixture firmly into the bottom of each cupcake liner to form an even crust base.
3. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
4. Add Strawberries: Gently fold diced fresh strawberries and strawberry jam into the cheesecake mixture to distribute evenly without breaking the fruit.
5. Fill and Bake: Spoon the cheesecake filling over the prepared crusts in each cupcake liner, filling nearly to the top. Bake in the preheated oven for 20 to 22 minutes, or until the centers are set but still slightly jiggly. Allow the cupcakes to cool completely before removing them from the pan.
6. Prepare Strawberry Compote: In a small saucepan, combine the diced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries soften, about 5 minutes. Stir in the cornstarch dissolved in cold water, and continue cooking until the mixture thickens slightly. Remove from heat and let cool completely.
7. Assemble: Once the mini cheesecakes are cooled, spoon a generous amount of strawberry compote on top of each cupcake. Optionally garnish with additional fresh strawberry slices or mint leaves before serving.

Notes

• Ensure cream cheese is softened to room temperature for smooth mixing and a creamy texture.
• Do not overbake the cheesecakes; they should have a slight jiggle in the center when done.
• The strawberry compote can be made ahead and refrigerated for up to 3 days.
• For a more intense strawberry flavor, use fresh, ripe strawberries.
• If desired, swap sour cream with Greek yogurt for a tangier taste and added protein.

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American