If you are looking for a dessert that perfectly blends the creamy richness of cheesecake with the fun, individual portion sizes of cupcakes, then this Strawberry Cheesecake Cupcakes Recipe is about to become your new favorite indulgence. Imagine a crunchy graham cracker crust, a luscious cream cheese filling that’s smooth and tangy, topped off with the sweet brightness of fresh strawberries or a homemade strawberry sauce that elevates every bite. It’s a treat that feels both elegant and homey, perfect for sharing at cozy gatherings or simply treating yourself to something special.
Ingredients You’ll Need
The simplicity of this recipe is its charm — each ingredient plays a vital role in creating the perfect balance of flavor and texture. From the crunch of the graham cracker crust to the silky texture of the cheesecake, and the bright burst of fresh strawberries, every component is essential.
- Graham cracker crumbs (1 cup): Provides the classic crunchy base that brings texture and a buttery flavor to the cupcakes.
- Unsalted butter, melted (4 tablespoons): Binds the crust crumbs together and adds richness without overpowering.
- Sugar (2 tablespoons and ¼ cup): Sweetens both the crust and the cheesecake filling, balancing the tartness.
- Cream cheese, softened (16 ounces): The star ingredient that gives the filling its creamy, tangy body.
- Sour cream (½ cup): Adds moisture and a subtle tang, making the filling irresistibly smooth.
- Eggs (2): Help set the cheesecake filling, creating a delicate but firm texture.
- Vanilla extract (1 teaspoon): Enhances the sweetness and adds depth with its warm aroma.
- Fresh strawberries (1 cup, cut in half): Provide freshness and natural sweetness for topping or sauce.
- Lemon juice (½ teaspoon): Adds a bright acidity to the homemade strawberry sauce for balance.
- Sugar for sauce (2 teaspoons): Sweetens the strawberry sauce just enough to highlight the fruit’s natural flavor.
How to Make Strawberry Cheesecake Cupcakes Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325 degrees F and lining a muffin pan with paper liners. Mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a small bowl until the texture resembles wet sand. This crumbly yet sticky mixture is essential for the crust’s wonderful crunch. Press the crust mixture evenly into each muffin liner. Bake for about 5-6 minutes until golden and fragrant, then allow the crusts to cool completely before adding the cheesecake layer.
Step 2: Make the Cheesecake Filling
While the crust cools, beat the softened cream cheese in a stand mixer until smooth and fluffy. Gradually add the sour cream, ¼ cup sugar, eggs, and vanilla extract. Mixing all these ingredients thoroughly creates a creamy, luxurious filling that will set just right. Carefully spoon about 2-3 tablespoons of the cheesecake batter over each cooled crust, filling the muffin cups close to the top.
Step 3: Bake the Cupcakes
Bake your cheesecake cupcakes for 20 minutes. They may still jiggle slightly when done — this is exactly how they should be since they firm up as they cool. Once out of the oven, let them cool fully in the pan to avoid cracking, then transfer to the refrigerator to chill and set completely. Chilling is key to achieving that perfect creamy bite that makes this Strawberry Cheesecake Cupcakes Recipe so addictive.
Step 4: Prepare the Homemade Strawberry Sauce
Place fresh strawberries, lemon juice, and 2 teaspoons of sugar in a small saucepan and simmer on low for 15 minutes. Mashing the strawberries gently with the back of a wooden spoon helps to release their juices and soften the fruit. Once cooked and cooled, blend the mixture until thick and creamy. Refrigerate until ready to serve, adding a fresh and tangy twist to your cupcakes.
How to Serve Strawberry Cheesecake Cupcakes Recipe
Garnishes
The joy of these cupcakes is in how versatile they are when it comes to garnishing. Fresh halved strawberries scattered on top highlight the natural fruit flavors and add a pop of color. You can also drizzle with your homemade strawberry sauce for an extra touch of sweetness and a glossy finish. For a little extra flair, a sprinkle of finely chopped pistachios or a dollop of whipped cream can elevate the presentation and texture.
Side Dishes
Though these cupcakes are delightful on their own, pairing them with a lightly brewed cup of tea or a glass of sparkling rosé can make your dessert experience feel even more special. A crisp green salad with a citrus vinaigrette can provide a refreshing contrast if you’re serving these after a heavier meal, balancing out the richness with fresh, tangy notes.
Creative Ways to Present
Consider serving your Strawberry Cheesecake Cupcakes Recipe in pretty mini cupcake stands at your next party, or even in clear cupcake domes for an elegant touch. For a more casual vibe, place them on a rustic wooden board with fresh strawberry sprigs around. You can also pair each cupcake with a small spoon of your homemade sauce or a mint leaf for a hint of color and herbaceous aroma that your guests will love.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes covered in an airtight container in the refrigerator to maintain their freshness and texture. Properly stored, they will stay delicious for up to 3 days, making them a great make-ahead option for busy days or unexpected guests.
Freezing
You can freeze Strawberry Cheesecake Cupcakes Recipe if you want to store them longer. Place the cupcakes on a baking sheet to freeze individually until firm, then transfer to an airtight container or freezer bag. They can be frozen for up to 2 months. Thaw overnight in the refrigerator for best results before serving.
Reheating
Since these cupcakes are best enjoyed cold, avoid warming them in the microwave or oven as this can affect the texture of the cheesecake filling. If desired, allow frozen cupcakes to thaw in the refrigerator and bring to room temperature for about 15 minutes before serving to enhance their creaminess.
FAQs
Can I use frozen strawberries for this recipe?
Yes, frozen strawberries can work well for making the homemade strawberry sauce. Just make sure to thaw and drain them slightly before cooking to avoid excess liquid diluting the sauce.
Do I need a stand mixer to make the cheesecake filling?
A stand mixer makes the process easier and ensures a smooth filling, but you can also use a hand mixer or whisk. Just be sure to beat the cream cheese until no lumps remain for the best texture.
Can I substitute the sour cream with yogurt?
Greek yogurt is a good alternative to sour cream, offering similar acidity and creaminess. Use the same amount as the recipe calls for to maintain texture and flavor balance.
How do I prevent cracks in the cheesecake filling?
To avoid cracks, don’t overbake your cupcakes and allow them to cool gradually without disturbing them. Slightly jiggle in the center is okay, as chilling will finish the setting process perfectly.
Can I use different berries in place of strawberries?
Absolutely! Blueberries, raspberries, or blackberries can all be used in this recipe to create different flavor profiles. Adjust the cooking time for the sauce accordingly depending on the berry’s juiciness.
Final Thoughts
This Strawberry Cheesecake Cupcakes Recipe is truly a delightful way to enjoy the best of both cheesecake and cupcakes in one bite-sized sweet treat. It brings a perfect balance of creamy and fruity flavors, with a crunchy base that keeps you craving more. Give this recipe a try — I promise it will become a beloved classic in your dessert repertoire, bringing smiles and happy memories every time.
Print
Strawberry Cheesecake Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these luscious Strawberry Cheesecake Cupcakes featuring a buttery graham cracker crust, a creamy cheesecake filling, and a homemade fresh strawberry sauce to top. Perfect for a sweet treat or party dessert, these cupcakes are baked to perfection and served chilled for a refreshingly smooth texture.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons sugar
Cheesecake Filling
- 16 ounces cream cheese, softened
- ½ cup sour cream
- ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Strawberry Topping
- 1 cup strawberries, cut in half
- ½ teaspoon lemon juice
- 2 teaspoons sugar
Instructions
- Prepare Crust: Preheat the oven to 325°F (163°C) and line a muffin pan with paper liners. In a small bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar until the texture resembles wet sand. Divide this mixture evenly into the bottoms of the muffin tins. Bake for 5-6 minutes or until golden brown. Remove from oven and allow the crusts to cool completely.
- Mix Cheesecake Filling: Using a stand mixer fitted with the beater attachment, beat the softened cream cheese until smooth. Add sour cream, ¼ cup granulated sugar, eggs, and vanilla extract. Continue mixing until all ingredients are well combined and the batter is smooth.
- Assemble and Bake Cupcakes: Pour approximately 2-3 tablespoons of the cheesecake filling into each muffin tin over the cooled crust, filling them almost completely. Bake at 325°F for 20 minutes, or until the cheesecakes are mostly set with a slight jiggle remaining. Remove from oven and cool completely in the muffin tin.
- Chill Cheesecakes: Once cooled, transfer the cheesecake cupcakes to the refrigerator and chill for several hours or overnight to allow them to firm up and develop flavor.
- Make Strawberry Sauce: In a small saucepan, combine halved strawberries, lemon juice, and 2 teaspoons sugar. Simmer over low heat for 15 minutes, mashing the strawberries with the back of a wooden spoon to help release their juices and achieve a saucy consistency. Remove from heat and allow to cool.
- Blend the Sauce: Once the strawberry mixture has cooled, transfer it to a food processor or blender and pulse until creamy and thick. Return to the refrigerator to chill before serving atop the cheesecake cupcakes.
- Serve: Remove cheesecake cupcakes from the refrigerator and top with fresh strawberry sauce or additional fresh strawberries if desired. These cupcakes are delicious served cold and also outstanding without toppings.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter.
- Do not overbake the cheesecakes; a slight jiggle means they will set further as they cool.
- The strawberry sauce can be prepared a day in advance and stored in the refrigerator.
- Use fresh strawberries for the best flavor in both the sauce and as a topping.
- Paper liners make cleanup easier and help release the cupcakes without sticking.
