Name: Strawberry Cheesecake Cupcakes
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup unsalted butter, melted; 2 cups cream cheese, softened; 3/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/4 cup sour cream; 1 cup fresh strawberries, chopped; 2 tbsp strawberry jam; For the Strawberry Compote:; 1 cup fresh strawberries; 1/4 cup granulated sugar; 1 tbsp lemon juice; 1 tsp cornstarch dissolved in 1 tbsp cold water

Why You’ll Love Strawberry Cheesecake Cupcakes Recipe

These Strawberry Cheesecake Cupcakes are a guaranteed crowd-pleaser. They’re easy to make and offer a delightful mix of textures—crunchy crust, creamy filling, and juicy fruit topping. Each cupcake is individually portioned, making them great for sharing. Plus, the fresh strawberry compote on top adds a pop of color and a burst of real fruit flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbs
unsalted butter, melted
cream cheese, softened
granulated sugar
large eggs
vanilla extract
sour cream
fresh strawberries
strawberry jam

For the Strawberry Compote:
fresh strawberries
granulated sugar
lemon juice
cornstarch dissolved in cold water

Directions

Preheat your oven to 325°F (165°C) and line a cupcake pan with liners.
In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of each cupcake liner to form a crust.
In a separate bowl, beat the cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
Gently fold in chopped fresh strawberries and strawberry jam, being careful not to overmix.
Fill each cupcake liner with the cheesecake mixture.
Bake for 20–22 minutes, or until the centers are set. Remove from the oven and allow to cool completely.
Meanwhile, prepare the strawberry compote by combining strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the berries break down.
Stir in the cornstarch mixture and cook until the compote thickens. Let it cool.
Once the cupcakes are cooled, spoon strawberry compote over the top. Garnish with additional fresh strawberries if desired.

Servings and timing

This recipe makes approximately 12 cupcakes.
Prep time: 20 minutes
Bake time: 22 minutes
Cooling and topping time: 45 minutes
Total time: About 1 hour 30 minutes

Variations

Swap the strawberries for raspberries or blueberries for a different berry flavor.
Add a swirl of chocolate or caramel into the cheesecake batter for a richer taste.
Use a chocolate cookie crust instead of graham cracker crumbs.
Make it gluten-free by using gluten-free graham crackers.
Try topping with whipped cream in addition to the compote for extra indulgence.

Storage/Reheating

Store the cupcakes in an airtight container in the refrigerator for up to 5 days. For best flavor, allow them to sit at room temperature for about 10–15 minutes before serving. These cupcakes are not ideal for freezing due to the fresh fruit topping, but you can freeze the cheesecake portion (without the compote) for up to one month.

FAQs

What kind of cream cheese should I use?

Use full-fat, block-style cream cheese for the creamiest texture and best results.

Can I use frozen strawberries?

Yes, but be sure to thaw and drain them well to avoid excess moisture in the batter and compote.

Do I need a water bath for these cupcakes?

No, these bake well without a water bath due to their smaller size.

Why did my cupcakes sink in the middle?

Slight sinking is normal for cheesecake, but overmixing or underbaking can make it worse. Be sure to mix gently and bake until just set.

Can I make these cupcakes ahead of time?

Yes, you can bake them a day in advance and add the compote just before serving.

How do I know when the cupcakes are done?

The centers should be slightly jiggly but not wet. They will firm up as they cool.

Can I make this recipe without cupcake liners?

Cupcake liners are recommended, but you can grease the pan well and use a non-stick cupcake pan if needed.

Is it okay to skip the compote?

You can skip it, but the compote adds a fresh and fruity finish that enhances the overall flavor.

Can I add whipped cream on top?

Absolutely! Whipped cream pairs wonderfully with the cheesecake and strawberry topping.

How long do they need to chill before serving?

Let them cool completely, then chill in the fridge for at least 2 hours before serving for the best texture.

Conclusion

Strawberry Cheesecake Cupcakes are a fun, elegant twist on traditional cheesecake that everyone will love. Whether you’re hosting a celebration or simply treating yourself, these mini desserts are sure to impress. Their perfect balance of creamy, fruity, and crunchy layers makes them irresistible and worth making again and again.