If you are looking for a delightful and irresistibly creamy treat, this Strawberry Cheesecake Cupcakes Recipe is exactly what you need. These little beauties perfectly combine the rich, velvety texture of cheesecake with the bright sweetness of fresh strawberries, all nestled atop a crunchy graham cracker and vanilla wafer crust. They are not only stunning to look at but incredibly satisfying to eat, making them a perfect dessert for gatherings or a special indulgence anytime you crave something sweet and fruity with a classic twist.
Ingredients You’ll Need
Every ingredient in this recipe is simple yet essential, bringing its own magic to the cup. From the subtle crunch of vanilla wafers to the smooth creaminess of softened cream cheese, each component helps create the perfect balance of flavor, texture, and color that makes these cheesecake cupcakes so unforgettable.
- Vanilla wafer cookies: Provide a crispy base and a lovely vanilla hint that pairs beautifully with strawberries.
- Graham cracker crumbs: Add crunch and a subtle sweetness to complement the creamy filling.
- Granulated sugar: Sweetens both crust and cheesecake filling evenly for a well-rounded taste.
- Melted unsalted butter: Binds the crust ingredients together while adding richness.
- Cream cheese (softened): The star of the show, delivering that classic cheesecake creaminess.
- Eggs: Help set the cheesecake filling, ensuring it holds its shape perfectly.
- Vanilla extract: Elevates the flavor with its warm, aromatic sweetness.
- Sour cream: Adds tang and lightness to the creamy filling.
- Heavy cream: Makes the cheesecake extra luscious and smooth.
- Strawberry jam: Offers an irresistible sweet strawberry swirl in each bite.
- Chopped fresh strawberries: Provide bursts of natural fruity freshness.
- Whipped cream (optional): A light and airy topping to finish off these cupcakes elegantly.
- Fresh strawberry slices (optional): For garnish that adds a pop of color and flavor.
How to Make Strawberry Cheesecake Cupcakes Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and lining a 12-cup muffin tin with paper liners. Drop one vanilla wafer cookie into the bottom of each liner — this little cookie is your crunchy foundation! Next, mix the graham cracker crumbs with sugar and melted butter until the mixture holds together when pressed. Spoon about a tablespoon of this mixture over each cookie and gently press down to create an even crust layer. This combination sets the stage for the creamy filling to shine.
Step 2: Mix the Cheesecake Batter
In a large bowl, beat the softened cream cheese until it’s completely smooth and lump-free. Add half a cup of sugar and mix until fully combined for the perfect balance of sweetness. Beat in the eggs one at a time, making sure each is incorporated before adding the next — this keeps the texture silky. Stir in vanilla extract, sour cream, and heavy cream, blending everything until smooth and creamy. This batter is the heart of your Strawberry Cheesecake Cupcakes Recipe.
Step 3: Assemble and Add the Strawberry Swirl
Divide the cheesecake batter evenly among the muffin liners, filling each almost to the top. Dollop a spoonful of strawberry jam on top of each and use a toothpick to gently swirl the jam into the batter. This creates beautiful ribbons of strawberry flavor throughout each cupcake.
Step 4: Bake and Chill
Bake for 18–22 minutes until the centers are just set but still slightly jiggly — this ensures a creamy texture once cooled. Remove from the oven and let the cupcakes cool to room temperature before refrigerating them for at least 2 hours. Chilling is crucial; it gives the flavors time to meld and the texture to firm up into perfect cheesecake consistency.
Step 5: Add Fresh Strawberries and Whipped Cream
Just before serving, top each cupcake with freshly chopped strawberries for that fresh burst of flavor and a dollop of whipped cream if you like. These finishing touches make the Strawberry Cheesecake Cupcakes Recipe feel extra special and visually stunning.
How to Serve Strawberry Cheesecake Cupcakes Recipe
Garnishes
Fresh strawberry slices and a swirl of whipped cream not only bring a lovely pop of color but also enhance the flavor profile beautifully, balancing the rich cheesecake with refreshing fruity notes.
Side Dishes
Pair these cupcakes with a light, citrusy fruit salad or a cup of hot herbal tea to complement the richness and cleanse the palate. They also go wonderfully alongside chilled sparkling wine for celebrations.
Creative Ways to Present
Serve these cupcakes on decorative plates or tiered trays to make a stunning dessert display. For an extra whimsical touch, dust the tops with edible glitter or a light sprinkle of powdered sugar. You can also serve them in clear mini glass jars for an elegant touch that guests will remember.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Cheesecake Cupcakes refrigerated in an airtight container for up to 3 days. This maintains their freshness and prevents the crust from getting soggy, ensuring each bite is as delicious as the first.
Freezing
You can freeze these cupcakes by wrapping each one tightly in plastic wrap and placing them in a freezer-safe container. Freeze for up to one month. When ready to enjoy, thaw overnight in the refrigerator for the best texture.
Reheating
Cheesecake cupcakes are best enjoyed chilled, so avoid microwaving. If you want to serve at slightly warmer temperatures, leave them out at room temperature for about 20 minutes before serving.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries offer the best texture and flavor, you can use frozen strawberries if needed. Just make sure to thaw and drain them well to avoid excess moisture that might affect the cheesecake filling.
Is it possible to make these cupcakes gluten-free?
Absolutely! Use gluten-free graham crackers and omit the vanilla wafer cookie to make the crust gluten-free. This alteration keeps the cupcakes just as delicious and accessible for gluten-sensitive guests.
Can I substitute the strawberry jam with another flavor?
Yes, swapping strawberry jam with raspberry or blueberry jam creates lovely flavor variations while keeping the fruity swirl that makes this cheesecake cupcake special.
How long do these cupcakes last in the fridge?
Stored properly in an airtight container, these cupcakes will stay fresh for up to three days in the refrigerator, perfect for enjoying throughout the week or for special events.
Do I have to use a water bath when baking cheesecake cupcakes?
No, this recipe doesn’t require a water bath because the small cupcake size allows even baking without cracks. Just be sure not to overbake to keep the creamy texture perfect.
Final Thoughts
There is something incredibly joyful about making and sharing this Strawberry Cheesecake Cupcakes Recipe. Perfectly creamy, lightly sweetened, and topped with fresh strawberries, these cupcakes will quickly become a favorite for any occasion. I encourage you to whip up a batch and enjoy every luscious bite with the people you love—you truly can’t go wrong with these charming little desserts!
Print
Strawberry Cheesecake Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Strawberry Cheesecake Cupcakes, a perfect blend of creamy cheesecake and fresh strawberries nestled in a buttery graham cracker crust. These individual mini cheesecakes are easy to make, baked to perfection, and chilled to set, making them an ideal summer dessert or any-time treat that combines sweet strawberry flavors with rich, velvety cheesecake.
Ingredients
Crust
- 12 vanilla wafer cookies
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons melted unsalted butter
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
Topping
- 1/2 cup strawberry jam
- 1 cup chopped fresh strawberries
- Whipped cream for topping (optional)
- Fresh strawberry slices for garnish (optional)
Instructions
- Preheat and prepare muffin tin. Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners to easily release the cupcakes after baking.
- Form the crust base. Place one vanilla wafer cookie in the bottom of each muffin liner. In a small bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted unsalted butter. Mix until evenly moist, then spoon about a tablespoon of this mixture over each vanilla wafer and gently press down to form a compact crust layer.
- Make the cheesecake batter. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add 1/2 cup granulated sugar and mix until fully incorporated. Beat in the eggs one at a time to maintain a smooth texture. Stir in vanilla extract, sour cream, and heavy cream until the mixture is smooth and uniform.
- Fill muffin cups and add topping swirl. Spoon the cheesecake batter evenly over each crust-lined liner, filling almost to the top. Place a small spoonful of strawberry jam atop each and use a toothpick to gently swirl the jam into the batter, creating a marbled effect.
- Bake the cupcakes. Bake in the preheated oven for 18 to 22 minutes or until the centers are just set, avoiding overbaking to keep the cheesecake creamy.
- Cool and chill. Remove the cupcakes from the oven and allow them to cool to room temperature. Then refrigerate for at least 2 hours until well chilled and set.
- Serve with fresh toppings. Before serving, top the cupcakes with chopped fresh strawberries and a dollop of whipped cream if desired. Garnish with fresh strawberry slices for an elegant finish.
Notes
- For a gluten-free option, substitute the graham cracker crumbs with gluten-free alternatives and omit the vanilla wafer cookies.
- Try swapping strawberry jam with raspberry or blueberry jam for a different fruity twist.
- These cupcakes are best served chilled for optimal flavor and texture.
