Why You’ll Love Strawberry Cheesecake Cupcakes Recipe
These cupcakes bring together the best of cheesecake and fruity freshness in a single bite. They’re great for individual servings, easy to make, and don’t require any complicated techniques. The contrast of creamy cheesecake with the tartness of strawberries and a buttery crust makes them irresistible. Plus, they can be made ahead and stored, making them a practical dessert option for entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Graham Cracker Crust:
graham cracker crumbs
melted unsalted butter
Cheesecake Filling:
softened cream cheese
granulated sugar
large eggs
vanilla extract
sour cream
fresh strawberries, finely chopped
strawberry jam
Strawberry Compote:
fresh strawberries, chopped
granulated sugar
lemon juice
cornstarch dissolved in cold water
Directions
Preheat Oven and Prepare Muffin Pan:
Preheat your oven to 325°F (160°C). Line a standard muffin pan with cupcake liners.
Make Graham Cracker Crust:
In a small bowl, combine graham cracker crumbs with melted butter. Press about 1 tablespoon into each cupcake liner and flatten it firmly with the back of a spoon or a small glass.
Prepare Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar until smooth.
Add eggs one at a time, beating well after each.
Mix in vanilla extract and sour cream until just combined.
Gently fold in chopped strawberries and strawberry jam.
Fill Cupcake Liners:
Spoon the cheesecake mixture evenly into liners, filling them nearly to the top.
Bake:
Bake for 20-25 minutes, or until centers are set but slightly jiggly.
Make Strawberry Compote:
While baking, combine chopped strawberries, sugar, and lemon juice in a saucepan.
Cook over medium heat for 5-7 minutes until strawberries break down.
Stir in cornstarch mixture and cook 1-2 more minutes until thickened. Remove from heat and let cool.
Cool and Chill:
Let cupcakes cool in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours until firm.
Serve:
Top each cupcake with a spoonful of strawberry compote just before serving.
Servings and timing
This recipe makes approximately 12 cheesecake cupcakes.
Prep time: 25 minutes
Cook time: 25 minutes
Cooling and chilling time: 2 hours 30 minutes
Total time: About 3 hours 20 minutes
Variations
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Berry swap: Use raspberries, blueberries, or a mix of berries instead of strawberries.
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Chocolate twist: Add mini chocolate chips to the cheesecake filling for extra indulgence.
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Crust options: Substitute graham crackers with crushed Oreos or digestive biscuits.
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Gluten-free: Use gluten-free graham crackers for the crust.
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No-bake version: Make a no-bake cheesecake base and refrigerate instead of baking.
Storage/Reheating
Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap each cheesecake cupcake individually and place them in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Do not microwave for reheating—these are best enjoyed chilled or at room temperature.
FAQs
How do I know when the cheesecake cupcakes are done baking?
They are done when the centers are set and only slightly jiggly. They will firm up more as they cool.
Can I use frozen strawberries for the filling or compote?
Yes, but thaw and drain them well first to avoid excess moisture.
Do I need a water bath for these cheesecake cupcakes?
No water bath is needed; baking them in cupcake liners at a moderate temperature prevents cracking.
Can I make these ahead of time?
Yes, these are perfect for making a day in advance. Store them in the fridge until ready to serve.
Can I skip the strawberry compote?
Yes, but the compote adds a delicious, fresh topping. You can also use fresh sliced strawberries or a fruit glaze.
How can I make them less sweet?
Reduce the sugar slightly in the cheesecake batter or skip the jam if you’d like a more tangy cheesecake flavor.
Can I use low-fat cream cheese or Greek yogurt?
Full-fat cream cheese gives the best texture, but you can try low-fat versions or substitute sour cream with Greek yogurt for a lighter option.
What can I use instead of graham crackers?
Digestive biscuits, vanilla wafers, or Oreo cookies make excellent substitutes for the crust.
Can I make this recipe in a mini muffin tin?
Yes, reduce the baking time to about 12-15 minutes for mini cheesecake bites.
How do I keep the cupcakes from sinking in the middle?
Avoid overmixing the batter and do not open the oven during baking. Let them cool gradually at room temperature before chilling.
Conclusion
Strawberry Cheesecake Cupcakes offer all the decadence of a classic cheesecake in a fun, individual serving. With their rich, creamy filling, fresh strawberry flavor, and buttery crust, they’re a crowd-pleasing dessert perfect for any celebration or casual gathering. Make them once, and they’ll quickly become a favorite go-to treat.
Strawberry Cheesecake Cupcakes
These Strawberry Cheesecake Cupcakes feature a buttery graham cracker crust, rich and creamy cheesecake filling with fresh strawberries, and a sweet strawberry compote topping—perfect for individual dessert servings.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes (including chilling)
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted unsalted butter
- 2 cups softened cream cheese
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 cup fresh strawberries, finely chopped
- 2 tbsp strawberry jam
- 1 cup fresh strawberries, chopped (for compote)
- 1/4 cup granulated sugar (for compote)
- 1 tbsp lemon juice
- 1 tsp cornstarch dissolved in 1 tbsp cold water
Instructions
- Preheat oven to 325°F (160°C) and line a standard muffin pan with cupcake liners.
- In a small bowl, mix graham cracker crumbs and melted butter. Press about 1 tablespoon into the bottom of each liner and press firmly.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well.
- Mix in vanilla extract and sour cream. Fold in chopped strawberries and strawberry jam gently.
- Divide the filling evenly among liners, filling each almost to the top.
- Bake for 20-25 minutes, until centers are set with a slight jiggle. Cool completely in the pan.
- Meanwhile, make the compote: Combine strawberries, sugar, and lemon juice in a saucepan over medium heat for 5-7 minutes.
- Stir in cornstarch slurry and cook 1-2 more minutes until thickened. Let cool.
- Refrigerate cooled cupcakes for at least 2 hours or until firm.
- Top each cupcake with a spoonful of strawberry compote before serving.
Notes
- Use full-fat cream cheese for best texture and flavor.
- Let cupcakes chill overnight for optimal firmness.
- You can prepare the compote a day ahead and store in the fridge.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
