If you love the creamy, tangy allure of cheesecake paired with the fresh, vibrant sweetness of strawberries, you are going to adore this Strawberry Cheesecake Cupcakes Recipe. These little gems combine a buttery graham cracker crust with a luscious strawberry-infused cheesecake filling, baked right into easy-to-handle cupcakes. Perfect for any occasion, they offer all the indulgence and charm of classic cheesecake but in a perfectly portable, single-serving size. The balance of smooth cream cheese, fresh berries, and just a hint of strawberry jam makes every bite a joyful celebration of summer flavors.
Ingredients You’ll Need
Each ingredient in this Strawberry Cheesecake Cupcakes Recipe plays a crucial role in building that perfect balance of texture and taste, from the crunchy crust to the silky filling. Let’s break down what you’ll need and why it matters.
- 1 cup graham cracker crumbs: Provides a sweet and slightly crunchy base that holds the cupcake together.
- 3 tablespoons granulated sugar: Adds a subtle sweetness to the crust, helping it caramelize slightly when baked.
- 4 tablespoons unsalted butter (melted): Binds the crust crumbs, adding richness and a golden color.
- 16 oz cream cheese (softened): The star ingredient that fuels the creamy, tangy cheesecake center.
- ½ cup granulated sugar: Sweetens the filling perfectly without overpowering the strawberries.
- 2 large eggs: Help set the cheesecake and add a light, airy texture.
- 1 teaspoon vanilla extract: Enhances the flavor, giving depth and warmth to the cheesecake.
- ¼ cup sour cream: Adds moisture and slight tang, balancing the sweetness and creating a velvety texture.
- ¼ cup strawberry jam: Infuses the filling with fruity brightness and that signature strawberry flavor.
- ½ cup chopped fresh strawberries: Bring fresh bursts of natural sweetness and texture to each bite.
- Fresh strawberry slices and whipped cream for topping (optional): Add an elegant, fresh finishing touch that also enhances the look and taste.
How to Make Strawberry Cheesecake Cupcakes Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and lining a muffin pan with cupcake liners for easy removal. Mix graham cracker crumbs with sugar and melted butter until the mixture resembles wet sand. Press about a tablespoon of this into each liner evenly to form a solid base. Bake these for 5 minutes to set the crust, then allow them to cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
Beat the softened cream cheese until smooth and creamy to ensure a lump-free filling. Gradually add sugar and continue mixing until fully combined. Add the eggs one at a time, making sure each is incorporated before adding the next to create a smooth batter. Stir in vanilla extract and sour cream, which contribute to the creamy texture and a subtle tang. Finally, gently fold in the strawberry jam and chopped fresh strawberries to infuse every bite with fruity sweetness and a lovely texture contrast.
Step 3: Fill the Cupcake Liners and Bake
Carefully spoon the cheesecake batter on top of each crust-lined cupcake liner. Fill almost to the top to give you that generous cheesecake portion. Bake the cupcakes for 18 to 22 minutes, until the centers are set but still slightly jiggly to the touch; this ensures a creamy, melt-in-the-mouth texture. Turn off the oven and crack the door open, allowing the cupcakes to cool gradually for about 30 minutes to prevent cracking.
Step 4: Chill the Cupcakes
After cooling in the oven, place the cupcakes in the refrigerator for at least 2 hours to firm up and develop their full flavor. This chilling step is essential for that classic dense, creamy cheesecake consistency that you crave.
Step 5: Add the Finishing Touches
Before serving, top each cheesecake cupcake with a generous dollop of freshly whipped cream and a fresh strawberry slice for a dazzling presentation. This final flourish adds a light, airy contrast to the rich cheesecake and highlights the star ingredient beautifully.
How to Serve Strawberry Cheesecake Cupcakes Recipe
Garnishes
Fresh strawberry slices and whipped cream are timeless toppings that elevate these cupcakes effortlessly, lending a colorful burst and creamy finish. You can also sprinkle crushed graham crackers or fresh mint leaves for an extra touch of elegance and bite.
Side Dishes
These cupcakes shine on their own, but they pair delightfully with a light salad of mixed greens and citrus vinaigrette or alongside a refreshing glass of sparkling lemonade. For a more decadent pairing, serve with vanilla bean ice cream or a drizzle of chocolate sauce.
Creative Ways to Present
For a special occasion, arrange the strawberry cheesecake cupcakes on a tiered dessert stand surrounded by fresh berries and edible flowers. Alternatively, serve them individually in mini glass jars to showcase the layers of crust and filling. If hosting a picnic, pack them in a chilled container to keep them fresh and portable.
Make Ahead and Storage
Storing Leftovers
Keep any leftover strawberry cheesecake cupcakes in an airtight container in the refrigerator for up to 3 days. This keeps them moist, fresh, and delicious without losing their creamy texture. Avoid leaving them out at room temperature for extended periods to maintain safety and flavor.
Freezing
You can freeze these cupcakes if you want to prepare in advance. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe container or bag. They will keep well for up to 2 months. Thaw in the refrigerator overnight before serving to preserve their delicate texture.
Reheating
Because these are cheesecake cupcakes, reheating is generally unnecessary and not recommended, as it can alter their texture. Instead, enjoy them chilled or at room temperature for the best experience. If you prefer them less cold, simply let them sit out for 15-20 minutes before eating.
FAQs
Can I use frozen strawberries in this Strawberry Cheesecake Cupcakes Recipe?
Yes, you can substitute frozen strawberries, but make sure to thaw and drain them well to prevent excess liquid from making the cupcakes soggy. Fresh strawberries are preferred for the best texture and freshness.
How do I avoid cracks on the cheesecake cupcakes?
Letting the cupcakes cool gradually in the oven with the door cracked helps prevent cracks. Also, avoid overbaking; the centers should still jiggle slightly when you take them out, as they will firm up while chilling.
Can these cupcakes be made dairy-free or vegan?
This recipe relies heavily on cream cheese and eggs for its signature texture, so substitutions may be tricky. However, you can experiment with vegan cream cheese and egg replacers, but expect some differences in flavor and texture.
Is it necessary to chill the cupcakes for two hours?
Chilling is essential to let the cheesecake set properly, ensuring the texture is firm and creamy. If you skip chilling, the filling might be too soft and not hold its shape when served.
Can I make these cupcakes in advance for a party?
Absolutely! Strawberry Cheesecake Cupcakes Recipe is perfect for making a day ahead. Just keep them refrigerated in a sealed container and add those fresh toppings right before serving for a stunning presentation.
Final Thoughts
I can’t recommend this Strawberry Cheesecake Cupcakes Recipe enough if you crave a dessert that feels indulgent but is surprisingly easy to whip up at home. The way the fresh strawberries peek through the creamy filling with that buttery crust underneath is just irresistible. Whether it’s a summer gathering, a birthday treat, or a cozy night in, these cupcakes will quickly become a beloved favorite. So go ahead, grab your ingredients, and treat yourself and those you love to these sweet, delightful bites!
Print
Strawberry Cheesecake Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 42 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Cheesecake Cupcakes are delightful mini desserts featuring a buttery graham cracker crust, creamy cheesecake filling swirled with fresh strawberries and strawberry jam, and topped with fresh strawberry slices and whipped cream. Perfect for summer treats or berry dessert lovers, they combine rich flavors and a luscious texture in convenient individual servings.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- ¼ cup strawberry jam
- ½ cup chopped fresh strawberries
Toppings (optional)
- Fresh strawberry slices
- Whipped cream
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and line a muffin pan with cupcake liners. In a bowl, combine graham cracker crumbs, 3 tablespoons granulated sugar, and melted butter until evenly mixed. Press about 1 tablespoon of this mixture firmly into the bottom of each cupcake liner. Bake the crusts for 5 minutes, then set aside to cool.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add ½ cup granulated sugar and mix until combined. Add eggs one at a time, blending well after each addition. Stir in vanilla extract and sour cream until the batter is uniform and smooth.
- Add strawberries: Gently fold strawberry jam and chopped fresh strawberries into the cheesecake batter, ensuring an even distribution without overmixing.
- Fill and bake: Spoon the cheesecake filling into each cupcake liner almost to the top, on top of the baked crust. Bake for 18 to 22 minutes until the centers are set but still slightly jiggly.
- Cool the cupcakes: Turn off the oven and crack the door open, letting the cupcakes cool inside for 30 minutes to prevent cracking. Afterwards, transfer them to the refrigerator to chill for at least 2 hours to fully set.
- Serve: Before serving, optionally top each cupcake with a dollop of whipped cream and a fresh strawberry slice for an attractive and tasty finish.
Notes
- For a decorative swirl effect, drop a spoonful of strawberry jam on top of each cupcake before baking and swirl with a toothpick.
- Use full-fat cream cheese to achieve the creamiest and richest texture.
- These cupcakes can be made a day ahead and stored covered in the fridge for convenience.
