Imagine all the luscious, creamy richness of classic cheesecake condensed into a perfectly portioned treat, crowned with bright strawberries. Strawberry Cheesecake Cupcakes are pure dessert happiness in a cupcake wrapper: an irresistible combination of velvety cheesecake filling, buttery graham cracker crust, and juicy strawberry topping. They’re effortless to make, absolutely stunning to serve, and sure to become your new go-to party dessert!
Ingredients You’ll Need
You won’t believe how simple it is to create these show-stopping Strawberry Cheesecake Cupcakes with just a handful of everyday ingredients. Each component comes together to deliver maximum flavor, creamy texture, and beautiful presentation in every bite.
- Graham cracker crumbs: These give the cupcakes their classic cheesecake base, delivering a toasty, crunchy contrast to the creamy filling.
- Granulated sugar: Sweetens both the crust and the filling, balancing tanginess and adding structure.
- Unsalted butter, melted: The melted butter binds the graham cracker crust, ensuring it holds together and browns beautifully.
- Cream cheese, softened: The star of the show! Use full-fat cream cheese for the silkiest, richest cheesecake texture imaginable.
- Large eggs: Eggs set the filling and provide that delightful, decadent creaminess so distinctive in cheesecake.
- Vanilla extract: Just a splash enhances the sweet and tangy notes throughout the cupcakes.
- Sour cream: Adds a hint of tang and makes the filling extra smooth and luscious.
- Strawberry pie filling or fresh strawberries: The crowning glory, offering both vibrant color and a juicy, fruity finish.
- Whipped cream (optional): For those who like an extra flourish, a swirl of whipped cream makes each cupcake look and taste even more indulgent.
How to Make Strawberry Cheesecake Cupcakes
Step 1: Prep Your Muffin Tin
Start by preheating your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners—this makes for easy release and a pretty presentation. You’ll love how the liners keep each Strawberry Cheesecake Cupcake picture-perfect and ready to serve.
Step 2: Make the Graham Cracker Crust
In a small bowl, stir together your graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly moistened. Divide this mixture evenly among the cupcake liners, pressing it down firmly with the back of a spoon or a small glass. This extra bit of care gives you a lovely solid base for that dreamy cheesecake filling to rest on.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and remaining sugar together until the mixture is creamy, smooth, and lump-free—really take your time here for the best texture. Add in the eggs one at a time, beating well after each addition to ensure your filling stays silky. Finally, blend in the vanilla extract and sour cream until just combined.
Step 4: Fill and Bake the Cupcakes
Spoon the luscious cheesecake filling over each graham crust, filling the liners almost to the top. Pop the tray into the oven and bake for 18 to 22 minutes, or until the centers are just set but still slightly jiggly—think of that iconic cheesecake wobble. Let them cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool to room temperature.
Step 5: Chill and Add the Strawberry Topping
Refrigerate the cupcakes for at least 2 hours to let them firm up and develop that perfect creamy texture. Before serving, top each with a generous dollop of strawberry pie filling or a few fresh strawberry slices. If you like, finish with a swirl of whipped cream. Each bite is a mini celebration!
How to Serve Strawberry Cheesecake Cupcakes
Garnishes
Strawberry Cheesecake Cupcakes shine brightest with a little flourish on top. Try a glossy spoonful of strawberry pie filling, a rosette of whipped cream, or a fan of fresh strawberry slices for an extra special touch. A tiny mint leaf can also add a pop of color and a whisper of freshness.
Side Dishes
These delightful cupcakes pair wonderfully with a fresh fruit salad, a cup of hot coffee, or even a scoop of vanilla ice cream if you’re feeling extra indulgent. Their bright, tangy flavor makes them a dreamy finale to any meal, especially during spring and summer gatherings.
Creative Ways to Present
Arrange your Strawberry Cheesecake Cupcakes on a tiered dessert stand for a celebration, or nestle each cupcake in a decorative wrapper for extra pizzazz at parties. For a rustic twist, serve them on a wooden cutting board with scattered fresh berries all around. You could even swirl a bit of strawberry filling into the batter before baking for an eye-catching marbled effect!
Make Ahead and Storage
Storing Leftovers
To keep your Strawberry Cheesecake Cupcakes perfectly fresh, store them covered in the refrigerator for up to 5 days. They’re just as delicious after chilling and the flavors deepen and mingle beautifully overnight.
Freezing
You can absolutely freeze these cupcakes—just leave off the strawberry topping until after thawing. Wrap each cooled cupcake tightly in plastic wrap and then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then add your strawberries right before serving.
Reheating
There’s really no need to reheat Strawberry Cheesecake Cupcakes, but if you like serving them just slightly above fridge temperature, let them sit out at room temperature for about 20 minutes before adding the toppings and enjoying. This brings out a little extra creaminess in every bite.
FAQs
Can I use low-fat cream cheese in these cupcakes?
You can use low-fat cream cheese, but full-fat will give you the creamiest and richest result. Low-fat tends to make the texture a little softer and less decadent, but it’ll still taste delicious.
What’s the best way to swirl strawberry into the batter?
Simply add a small spoonful of strawberry pie filling on top of each unbaked cheesecake cupcake, then use a toothpick or skewer to gently swirl it into the filling. This will create a beautiful marbled look and add even more strawberry flavor.
Can I make Strawberry Cheesecake Cupcakes ahead of time?
Yes—these cupcakes are perfect for making ahead! In fact, chilling them overnight enhances the texture and flavor. Just wait to add the strawberry topping until just before serving for the freshest appearance.
Are these cupcakes gluten free?
Traditionally, they’re not gluten free due to the graham cracker crust. However, you can easily substitute with gluten-free graham crackers or cookies to make them completely gluten free—just as tasty and safe for everyone!
How do I know when my cheesecake cupcakes are done baking?
Your cupcakes are ready when the centers look set but still have a gentle wobble when you jiggle the pan. Avoid overbaking to keep that signature creamy texture.
Final Thoughts
If you’re searching for a dessert that’s guaranteed to impress and delight, these Strawberry Cheesecake Cupcakes might just steal your heart. They’re simple, beautiful, and absolutely bursting with flavor—perfect for any occasion. I truly hope you give them a try and share these irresistible cupcakes with your friends and family!
Print
Strawberry Cheesecake Cupcakes Recipe
- Total Time: 2 hours 35 minutes (includes chilling)
- Yield: 12 cupcakes 1x
- Diet: Non-Vegetarian
Description
Indulge in these delightful Strawberry Cheesecake Cupcakes that offer a mini version of the classic dessert with a fruity twist. Creamy cheesecake filling on a graham cracker crust, topped with luscious strawberries and optional whipped cream.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the filling:
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the topping:
- 1 cup strawberry pie filling or fresh sliced strawberries
- whipped cream (optional)
Instructions
- Preheat the oven: Heat the oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the liners to form the crust.
- Make the filling: Beat cream cheese and sugar, add eggs one at a time, mix in vanilla and sour cream.
- Fill the liners: Spoon filling over crusts, bake for 18–22 minutes until set.
- Cool and chill: Cool in pan, then refrigerate for at least 2 hours.
- Add topping: Top with strawberry filling or fresh strawberries, and whipped cream before serving.
Notes
- Great for make-ahead preparations.
- For a variation, swirl strawberry filling into the batter for marbled cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
