Strawberry Cheesecake Cupcakes Recipe
There’s something utterly magical about Strawberry Cheesecake Cupcakes—every bite is creamy, fruity, and slightly tangy, all resting on a buttery graham cracker crust. Imagine your favorite slice of strawberry cheesecake, but in fluffy, hand-held cupcake form! Whether you’re making these for a spring picnic, a birthday, or just to brighten up your week, these bite-sized treats never fail to delight. Let’s dive into how you can whip up a dozen of your own, with easy-to-find ingredients and clever little tricks for the best results.
Ingredients You’ll Need
The beauty of these Strawberry Cheesecake Cupcakes is in their simplicity—each ingredient plays a vital role in creating that signature taste and texture. From the golden crust to the lusciously creamy filling and vibrant strawberry topping, these are the essentials you’ll want ready.
- Graham cracker crumbs: Bring classic cheesecake flavor and structure with their buttery, sweet crunch.
- Granulated sugar: Sweetens both the crust and the creamy cheesecake filling for perfect balance.
- Unsalted butter (melted): Holds the graham crumbs together for that irresistible base.
- Cream cheese (softened): The heart of any cheesecake, ensuring a rich, silky filling—make sure it’s fully softened for easy mixing!
- Eggs: Bind the ingredients and add that signature puff and density to the mini cheesecakes.
- Vanilla extract: Rounds out the flavors with a gentle, aromatic note.
- Sour cream: Gives a delightful tang and helps create a luxuriously smooth texture—you can use Greek yogurt for a lighter version!
- Strawberry preserves or jam: Adds beautiful color and a sweet-tart punch to the topping; seedless for extra smoothness.
- Fresh strawberries (chopped): Offer a burst of fresh flavor and bright, juicy texture in every bite.
- Whipped cream (optional): Elevates your cupcakes with an airy cloud of creaminess and visual appeal.
- Fresh strawberry slices (for garnish): Make each cupcake as pretty as it is delicious—a true show-stopper!
How to Make Strawberry Cheesecake Cupcakes
Step 1: Prepare the Pan and Crust
Begin by preheating your oven to 325°F and lining a muffin pan with cupcake liners. Mix together the graham cracker crumbs, a touch of sugar, and rich melted butter until it’s all combined and holds together when pressed. Scoop about a tablespoon of this mixture into each liner and press firmly to create a neat little base. Pop them into the oven for a quick 5-minute bake—this gives your crust that irresistible toasty edge—then set aside to cool while you whip up the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, blend the softened cream cheese with sugar until the mixture is smooth and dreamy, with zero lumps. Add the eggs one at a time, mixing after each addition to keep things silky. Beat in the vanilla extract and creamy sour cream—these two bring depth and a gentle tang that makes the cupcakes unforgettable. Spoon the velvety batter over the cooled crusts, filling each liner almost to the top for generous, bakery-style cupcakes.
Step 3: Bake to Perfection
Bake your Strawberry Cheesecake Cupcakes for 18 to 20 minutes until the centers are just set and the tops are lightly puffed—don’t worry if they jiggle a bit, as they’ll firm up as they cool. Let them rest in the pan for 10 minutes (this helps prevent cracks!), then transfer them to a wire rack to cool completely. Patience is key: refrigerate your cheesecakes for at least 2 hours, or overnight if you can wait. This chilling step ensures that ultra-creamy, classic cheesecake texture.
Step 4: Add the Strawberry Topping
Once the mini cheesecakes are firm and cool, it’s time for the crowning touch. Spoon about a tablespoon of glossy strawberry preserves onto each cupcake, then add a generous scattering of chopped fresh strawberries. If you want to go all out, give them a flourish of whipped cream and a slice of strawberry on top. Each finished cupcake is bright, juicy, and ready to steal the show at your table.
How to Serve Strawberry Cheesecake Cupcakes
Garnishes
Dressing up your Strawberry Cheesecake Cupcakes is half the fun! A dollop of whipped cream makes each treat a little cloud of luxury, while an extra strawberry slice hints at the burst of berry flavor you’ll find inside. Maybe a sprinkle of crushed graham crackers or toasted chopped nuts for crunch—get creative and make them your own.
Side Dishes
For a festive dessert platter, pair these cupcakes with a bowl of fresh mixed berries or a bright citrus fruit salad, which balances their rich decadence. If you’re thinking drinks, a chilled glass of lemonade or a crisp rosé works wonders alongside the creamy cupcakes.
Creative Ways to Present
If you’re hosting, arrange the Strawberry Cheesecake Cupcakes on a tiered cake stand or individual cupcake holders for a playful afternoon tea vibe. They also make fantastic party favors—just slip each cupcake into a clear box or wrap with a colorful ribbon for an edible, elegant gift.
Make Ahead and Storage
Storing Leftovers
These cupcakes keep their creamy texture best when stored in an airtight container in the fridge. Be sure to eat them within 3 days for maximum freshness—the strawberry topping may soften slightly but will still taste delicious.
Freezing
If you want to keep Strawberry Cheesecake Cupcakes longer, freeze them (without toppings) on a tray until solid, then wrap individually in plastic wrap and store in an airtight container for up to 2 months. Add the strawberries and whipped cream after thawing for best results.
Reheating
Cheesecake cupcakes are best enjoyed cold or at room temperature, so no reheating required. If frozen, thaw them overnight in the fridge before topping and serving—they’ll taste just as decadent as the day you made them.
FAQs
Can I use low-fat cream cheese for Strawberry Cheesecake Cupcakes?
Yes, you can use low-fat cream cheese, but keep in mind your cupcakes may be a touch less rich and creamy. For the best texture and flavor, I recommend sticking with full-fat cream cheese whenever possible.
Can I substitute other berries for the strawberry topping?
Absolutely! Blueberry, raspberry, or even a mix of berries work beautifully as a topping. Just use your favorite jam or preserves and matching fresh fruit for a fun twist.
Why did my cheesecake cupcakes crack on top?
Cracks usually happen if the cupcakes cool too quickly or are overbaked. Let them cool in the pan for 10 minutes, then transfer gently to a rack. Don’t worry if they crack a little—the strawberry topping will cover it!
Can I make these cupcakes without a crust?
If you prefer a crustless cheesecake, feel free to skip that step. The filling will still set up beautifully; just note that the base will be softer and slightly less structured.
How do I know when the cupcakes are done baking?
Look for centers that are just set with a very slight wobble—they will continue to set as they cool. Avoid overbaking for the creamiest result.
Final Thoughts
Whether you’re baking for a crowd or a cozy night in, these Strawberry Cheesecake Cupcakes promise a bite-sized burst of joy every time. Delightfully simple yet irresistibly decadent, they capture everything we love about cheesecake with a fresh strawberry twist. Grab your muffin pan and dive in—you’re in for a sweet treat that always gets rave reviews!
Print
Strawberry Cheesecake Cupcakes Recipe
- Total Time: 40 minutes plus chilling
- Yield: 12 cupcakes 1x
- Diet: Non-Vegetarian
Description
These Strawberry Cheesecake Cupcakes are a delightful twist on traditional cheesecake, offering a portable and easy-to-serve option for a sweet treat.
Ingredients
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
Toppings:
- 1 cup strawberry preserves or jam
- 1 cup fresh strawberries, chopped
- Whipped cream for topping (optional)
- Fresh strawberry slices for garnish
Instructions
- Prepare the Graham Cracker Crust: Preheat the oven to 325°F. Mix graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press into cupcake liners and bake for 5 minutes.
- Make the Cheesecake Filling: Beat cream cheese and 1/2 cup sugar until smooth. Add eggs, one at a time, then mix in vanilla extract and sour cream. Spoon over crusts.
- Bake: Bake for 18–20 minutes until set. Cool, then chill for at least 2 hours.
- Add Toppings: Top each cupcake with preserves, chopped strawberries, and optional whipped cream and strawberry slice.
Notes
- For a lighter texture, substitute Greek yogurt for sour cream.
- Use seedless preserves for a smoother topping.
- Cupcakes can be made a day ahead and stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
