Name: Strawberry Cheesecake Cupcakes
Prep time: 20 min
Cook time: 22 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons granulated sugar (for crust); 4 tablespoons unsalted butter, melted; 16 oz cream cheese, softened; 1/2 cup granulated sugar (for filling); 2 large eggs; 1/4 cup sour cream; 1 teaspoon vanilla extract; 1 cup fresh strawberries, chopped; 1/4 cup strawberry jam; Whipped cream (optional); Mint leaves (optional)

Why You’ll Love Strawberry Cheesecake Cupcakes Recipe

These strawberry cheesecake cupcakes are a delightful twist on a traditional cheesecake, offering all the indulgent flavor in a perfectly portioned size. They’re easy to serve, require no slicing, and look elegant enough for special occasions. The contrast between the crunchy crust, creamy filling, and fruity topping is irresistible.

Ingredients

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

For the crust:
graham cracker crumbs
granulated sugar
unsalted butter, melted

For the filling:
cream cheese, softened
granulated sugar
eggs
sour cream
vanilla extract

For the topping:
fresh strawberries, chopped
strawberry jam

Optional garnish:
whipped cream
mint leaves

Directions

Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
Spoon the mixture into the bottom of each cupcake liner and press firmly to form the crust.
Bake the crusts for 5 minutes, then remove from oven and let cool.
In a large bowl, beat the cream cheese until smooth. Add sugar and mix until combined.
Add eggs one at a time, beating well after each addition. Mix in sour cream and vanilla extract until smooth.
Pour the cheesecake filling over the cooled crusts, filling each liner nearly to the top.
Bake for 18–22 minutes, or until centers are just set.
Let the cupcakes cool in the pan, then transfer to the refrigerator to chill for at least 3 hours.
In a small saucepan, combine chopped strawberries and strawberry jam. Heat gently until warm and well combined.
Spoon the strawberry topping over the chilled cheesecakes before serving.
Optionally, top with whipped cream and mint leaves.

Servings and timing

This recipe yields about 12 strawberry cheesecake cupcakes.
Prep time: 20 minutes
Cook time: 22 minutes
Chill time: 3 hours
Total time: approximately 3 hours and 45 minutes

Variations

Berry Mix: Swap strawberries for blueberries, raspberries, or a berry blend.
Chocolate Swirl: Add a swirl of melted chocolate or Nutella to the filling before baking.
Lemon Zest: Add a touch of lemon zest to the filling for a citrusy twist.
Crust Swap: Try using chocolate cookie crumbs or vanilla wafers instead of graham crackers.
Mini Version: Make bite-sized versions using a mini muffin tin and reduce baking time accordingly.

Storage/Reheating

Store the cheesecake cupcakes in an airtight container in the refrigerator for up to 5 days.
For longer storage, you can freeze them (without topping) for up to 2 months. To freeze, wrap each cupcake tightly in plastic wrap and place in a freezer-safe container. Thaw overnight in the refrigerator before adding topping and serving.
Reheating isn’t necessary, as they are best served chilled.

FAQs

How do I know when the cheesecake cupcakes are done baking?

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

Can I use frozen strawberries for the topping?

Yes, just thaw and drain them first. Cook them with the jam to reduce excess moisture.

Do I need a water bath for this recipe?

No water bath is needed. These bake evenly in a standard muffin tin without it.

Can I make them ahead of time?

Yes, they are ideal for making a day in advance. Just keep them refrigerated until serving.

How do I prevent cracks in the cheesecake?

Avoid overmixing the batter and do not overbake. Cracks are less noticeable since they’ll be topped with strawberries.

Can I use low-fat cream cheese?

You can, but full-fat cream cheese provides the best texture and flavor.

What type of cupcake liners should I use?

Use sturdy paper or foil liners to hold the filling well and make removal easier.

Can I make these gluten-free?

Yes, use gluten-free graham cracker crumbs or a gluten-free cookie alternative for the crust.

Should I let them come to room temperature before serving?

They’re best served chilled, but letting them sit for 10–15 minutes before serving can soften the texture slightly.

Can I add a strawberry swirl into the cheesecake batter?

Yes! Drop spoonfuls of strawberry jam into the batter and swirl with a toothpick before baking.

Conclusion

Strawberry cheesecake cupcakes are a simple yet elegant dessert that brings together the best of creamy cheesecake and fruity sweetness in a convenient cupcake form. Whether for a party, picnic, or weeknight treat, these mini cheesecakes are sure to impress and satisfy every sweet tooth.

Strawberry Cheesecake Cupcakes