If there’s one dessert that promises big bakery flavor with just the right amount of berry charm, it’s these Strawberry Cheesecake Cupcakes. From their buttery graham cracker crust to their silky, creamy filling and irresistible strawberry topping, each bite delivers a perfect miniature symphony of sweet, tangy, and fresh. Whether you’re baking for a celebration or a weekend treat, these beauties instantly win hearts and taste buds alike.
Ingredients You’ll Need
Ingredients You’ll Need
The best thing about Strawberry Cheesecake Cupcakes is how just a handful of staple ingredients come together to create something magical. Each one has a special role, whether it’s the crunch of the crust, the rich, creamy filling, or the vibrant, jammy strawberry topping. Here’s what you’ll need and why it matters:
- Graham cracker crumbs: The classic base, delivering a sweet and toasty crunch that makes every bite start with nostalgia.
- Granulated sugar: Adds just enough sweetness to the crust and filling without overpowering the tang of the cream cheese.
- Melted butter: Brings the graham cracker crumbs together for a crust that holds its shape and tastes like sunshine.
- Cream cheese (softened): The star of the show, lending ultra-creamy texture and that signature tangy cheesecake flavor.
- Eggs: Essential for binding the filling and creating that lovely, custardy set.
- Vanilla extract: Deepens the flavor of the cheesecake filling with fragrant vanilla warmth.
- Sour cream: Adds extra smoothness and a delicate hint of tang; it’ll make your filling silky and rich.
- Fresh strawberries (chopped): Juicy and vibrant, they crown each cupcake with the pure taste of spring and summer.
- Strawberry jam: Gives the topping a glossy, jammy hug and amps up the berry flavor.
- Whipped cream (optional): For a cloud-like finish that’s totally celebratory and extra pretty.
How to Make Strawberry Cheesecake Cupcakes
Step 1: Prepare the Delicious Graham Cracker Crust
Start by lining a muffin tin with cupcake liners and preheating your oven to 325°F (163°C). In a small bowl, blend the graham cracker crumbs, sugar, and melted butter together until the mixture resembles wet sand. Scoop a heaping tablespoon of the crust mixture into each cupcake liner and press it down firmly with the bottom of a glass or your fingers. This creates a sturdy, flavorful base for your Strawberry Cheesecake Cupcakes.
Step 2: Make the Creamy Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar together until completely smooth—no lumps here! Add the eggs one at a time, mixing well after each, then stir in the vanilla extract and sour cream. This ensures a dreamy, velvety filling that bakes up tender and perfectly set. Divide the mixture among the cupcake liners, filling each about three-quarters full.
Step 3: Bake Until Just Set
Transfer your filled muffin tin to the oven and bake for 18 to 22 minutes. The centers should look set but still give a gentle jiggle when you tap the pan. Allow the cupcakes to cool in the pan for 10 minutes—this helps prevent cracks—then remove and let them finish cooling on a wire rack. Once completely cool, pop them into the fridge for at least 2 hours so they firm up and develop that classic cheesecake texture.
Step 4: Make the Strawberry Topping
Combine the chopped strawberries and strawberry jam in a small saucepan over low heat. Stir until the jam melts and the berries become glossy and slightly thickened—about five minutes is all it takes for a luxurious topping. Let this cool to room temperature so it doesn’t melt your chilled cheesecakes.
Step 5: Assemble and Top Your Cupcakes
Once your Strawberry Cheesecake Cupcakes are thoroughly chilled, spoon a generous heap of the strawberry topping over each. If you’re in the mood for something extra (and honestly, when aren’t we?), finish with a swirl of whipped cream. Now take a moment to admire your handiwork—these are almost too pretty to eat!
How to Serve Strawberry Cheesecake Cupcakes
Garnishes
Garnishing is where you can truly shine. A dollop of freshly whipped cream, a couple of slivers of extra strawberry, or even a few mint leaves transform your cupcakes from homemade treat to party-worthy dessert. A sprinkle of finely crushed graham crackers across the top gives a stylish, professional touch.
Side Dishes
Because these Strawberry Cheesecake Cupcakes are so rich and flavorful, serve them alongside something light. A bowl of mixed fresh berries or a tart berry sorbet balances out the sweetness perfectly. For a more indulgent spread, pair with lemony shortbread cookies or crisp biscotti to contrast the creaminess.
Creative Ways to Present
Serving individually is classic, but these cupcakes also look stunning displayed on a tiered dessert stand for a brunch or tea. You can slip each cupcake into decorative paper wrappers, tie with a ribbon for gift-giving, or plate with a drizzle of berry coulis for an elevated dinner party look. If you’re feeling playful, try mini cupcake sizes or make them in elegant shot glasses for bite-sized cheesecake parfaits!
Make Ahead and Storage
Storing Leftovers
Your Strawberry Cheesecake Cupcakes will stay fabulous if you store them in an airtight container in the refrigerator for up to four days. The crust stays firm, and the topping keeps its brightness—just wait to add whipped cream until just before serving so it doesn’t deflate or weep.
Freezing
You can absolutely freeze these cupcakes for longer storage. Once they have cooled and chilled, wrap each cupcake tightly in plastic wrap, then place them in a freezer-safe container. Strawberry Cheesecake Cupcakes will keep their flavor and texture for up to two months. For best results, wait to add the strawberry topping and whipped cream until after thawing.
Reheating
No reheating is required; these are meant to be enjoyed delightfully chilled! If you’ve frozen your cupcakes, let them thaw overnight in the fridge. This ensures they regain their creamy texture and prevents any condensation from making the crust soggy. Top and serve fresh from the fridge.
FAQs
Can I make Strawberry Cheesecake Cupcakes without a stand mixer?
Definitely! A hand mixer works perfectly, and you can also mix by hand with a sturdy spatula and some elbow grease—just be sure to beat the cream cheese until it’s entirely smooth for the silkiest results.
What’s the best way to avoid cracks in my cheesecake cupcakes?
Allowing your cupcakes to cool slowly—first in the pan, then on a rack before chilling—helps prevent cracks. Also, avoid overbaking; the centers should look just set with a slight wobble.
Can I substitute other berries or jams for strawberries?
Absolutely! Raspberries, blueberries, or blackberries, along with their matching jams, work beautifully as a topping and offer fun, colorful twists on the original.
Is it okay to make Strawberry Cheesecake Cupcakes ahead of time?
Yes! These cupcakes are actually better when made ahead, as chilling overnight deepens the flavor and firms the texture. Add the strawberry topping and whipped cream just before serving for freshest results.
Are these cupcakes suitable for gluten-free diets?
Just swap in your favorite gluten-free graham cracker crumbs for the crust, and these Strawberry Cheesecake Cupcakes become a gluten-free delight everyone can savor.
Final Thoughts
If you’re searching for a dessert that’s charming, bursting with flavor, and just plain fun to make and share, these Strawberry Cheesecake Cupcakes check all the boxes. Go ahead and give them a try—they’re destined to become a star at your table, one delightful bite at a time!
Print
Strawberry Cheesecake Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in these delightful Strawberry Cheesecake Cupcakes that offer a perfect blend of creamy cheesecake, sweet strawberries, and buttery graham cracker crust. These mini treats are a must-try for any dessert lover!
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
For the filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
For the topping:
- 1 cup chopped fresh strawberries
- 2 tablespoons strawberry jam
- Optional whipped cream for garnish
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into cupcake liners.
- Make the filling: Beat cream cheese and sugar, add eggs, vanilla, and sour cream. Fill cupcake liners.
- Bake: Bake for 18–22 minutes until set. Cool and refrigerate for 2 hours.
- Prepare the topping: Cook strawberries and jam, then spoon over the chilled cupcakes. Add whipped cream if desired.
Notes
- You can make these a day ahead—store covered in the fridge.
- Swap strawberries for raspberries or blueberries for a variation.
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