If you’ve ever dreamed of combining the creamy decadence of cheesecake with the convenience of a cupcake, this Strawberry Cheesecake Cupcakes Recipe is exactly what you need in your life. Bursting with fresh strawberry flavor and topped with a luscious homemade strawberry sauce, these little delights marry a crisp graham cracker crust with silky smooth cheesecake filling that’s sure to make your taste buds dance. Whether you’re baking for a special occasion or just craving a sweet indulgence, these cupcakes bring the perfect balance of tangy, sweet, and buttery goodness in every bite.
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a crucial role in building the flavors and textures that make this recipe shine. From the crunchy graham cracker crust to the rich cream cheese filling and vibrant strawberry topping, every element comes together seamlessly.
- 1 cup graham cracker crumbs: Provides a crunchy, slightly sweet base that holds the cupcakes together.
- 4 tablespoons unsalted butter (melted): Adds richness and helps bind the crust crumbs for a perfect texture.
- 2 tablespoons sugar: Sweetens the crust just enough to complement the tangy cheesecake.
- 16 ounces cream cheese (softened): The star of the show, giving the filling its luxurious creaminess.
- ½ cup sour cream: Adds a subtle tang and makes the cheesecake filling extra smooth.
- ¼ cup granulated sugar: Sweetens the cheesecake filling without overpowering it.
- 2 eggs: Give structure and help the cheesecake set perfectly.
- 1 teaspoon vanilla extract: Brings warmth and depth to the filling’s flavor.
- 1 cup strawberries (cut in half): Fresh and juicy, they add vibrant color and bright flavor.
- ½ teaspoon lemon juice: Balances the sweetness in the strawberry sauce with a touch of acidity.
- 2 teaspoons sugar: Sweetens the strawberry sauce to a perfect shine.
How to Make Strawberry Cheesecake Cupcakes Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325 degrees Fahrenheit and lining a muffin pan with paper liners. In a small bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the texture resembles wet sand. This mixture forms the base of your cupcakes, offering a buttery crunch. Evenly distribute the crust mixture into the muffin liners and bake just until golden brown, about 5-6 minutes. Let these cool completely so they’ll firm up perfectly before adding the filling.
Step 2: Make the Cheesecake Filling
Next, focus on the luscious filling. Using a stand mixer or hand mixer, beat the softened cream cheese until smooth and fluffy. Add in sour cream, sugar, eggs, and vanilla extract, mixing until everything is fully combined and silky. Pour about 2-3 tablespoons of this creamy mixture over each cooled crust in the muffin pan—it should nearly fill the liners, promising a satisfyingly rich bite.
Step 3: Bake the Cheesecake Cupcakes
Bake the filled cupcakes for around 20 minutes. The centers will seem slightly jiggly when you pull them out, but that’s exactly what you want—they continue to set as they cool, so don’t overbake! Once done, give them time to cool completely at room temperature, then transfer the pan to the refrigerator to chill thoroughly. This step enhances the creamy texture and helps the flavors meld beautifully.
Step 4: Prepare the Homemade Strawberry Sauce
While the cupcakes are cooling, make the strawberry sauce that truly elevates this recipe. In a small saucepan, combine the halved strawberries, lemon juice, and sugar. Simmer gently on low heat for about 15 minutes, mashing the berries with the back of a wooden spoon to create a chunky but saucy texture. After removing from the heat, let the mixture cool completely, then blend until creamy and thick for that irresistible topping.
How to Serve Strawberry Cheesecake Cupcakes Recipe
Garnishes
For serving, dollop each chilled cupcake with a spoonful of the homemade strawberry sauce. Fresh halved strawberries on top add a beautiful pop of color and texture, creating an irresistible presentation. If you want to get playful, a light dusting of powdered sugar or a sprig of fresh mint makes them look extra special.
Side Dishes
This treat pairs wonderfully with light, fruity accompaniments. Consider serving with a crisp green salad with citrus vinaigrette to balance the richness or a scoop of vanilla bean ice cream for a dessert extravaganza. Fresh berries on the side keep things refreshing and colorful.
Creative Ways to Present
For a festive touch, serve your Strawberry Cheesecake Cupcakes Recipe on a tiered dessert stand layered with edible flowers or decorative wrappers that match your occasion. You can also serve them in clear glass jars or mini trifle bowls layered with crushed graham crackers, cheesecake filling, and strawberry sauce for an elegant twist.
Make Ahead and Storage
Storing Leftovers
These cupcakes keep beautifully in the refrigerator for up to 3 days. Store them in an airtight container to maintain their moisture and flavor. Keep the strawberry sauce separate if possible to avoid sogginess.
Freezing
If you want to save some for later, these cupcakes freeze well. Wrap each individually in plastic wrap and place them in a freezer-safe container. They’ll stay delicious for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating
Since these are best enjoyed chilled, avoid microwaving. Instead, simply let frozen cupcakes thaw in the fridge. If you prefer a slightly softer texture, bring them to room temperature briefly before serving. The strawberry sauce should always be served cold for the best flavor.
FAQs
Can I use frozen strawberries for the sauce?
Absolutely! Frozen strawberries work great in the sauce. Just thaw them completely and drain any excess liquid before simmering for a thicker consistency.
Can I make this recipe dairy-free?
While the cream cheese and sour cream are key for that classic cheesecake flavor and texture, you can experiment with dairy-free cream cheese alternatives. Just be aware the texture and taste might differ slightly.
Do I need a stand mixer to make the filling?
Nope! A hand mixer or even vigorous whisking will work just fine, as long as the cream cheese is softened and you mix until smooth.
How long can I leave the cupcakes at room temperature?
Because of the cream cheese filling, it’s best not to leave these cupcakes out for more than 2 hours. For food safety and to keep them tasting fresh, refrigerate any leftovers promptly.
Can I substitute the graham cracker crust with something else?
Sure! Crushed digestive biscuits or vanilla wafers can be a delicious alternative. Just adjust the sugar slightly if your substitute is sweeter or less sweet than graham crackers.
Final Thoughts
If you’re looking to bake something that’s both impressive and incredibly satisfying, this Strawberry Cheesecake Cupcakes Recipe is a winner every time. It’s the kind of treat that brings friends and family together, begging to be shared (though you might want to keep a few all to yourself). Give this recipe a try, and watch how quickly these cupcakes become a beloved staple in your dessert repertoire.
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
These Strawberry Cheesecake Cupcakes combine a buttery graham cracker crust with a creamy, smooth cheesecake filling topped with a fresh, homemade strawberry sauce. Perfectly portioned as individual servings, these delightful cupcakes are baked to set and chilled to perfection, making a refreshing and elegant dessert for any occasion.
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 Sauce:
- 1 cup strawberries, cut in half
- ½ teaspoon lemon juice
- 2 teaspoons sugar
Instructions
- Prepare and Bake Crust: Preheat your oven to 325°F (163°C) and line a muffin pan with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand. Evenly divide this crust mixture into the bottoms of the muffin tins. Bake for 5 to 6 minutes until golden brown. Allow the crusts to cool completely before adding the filling.
- Make Cheesecake Filling: In 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, then mix until all ingredients are well combined and smooth. Pour about 2 to 3 tablespoons of this cheesecake mixture into each muffin cup over the cooled crusts, filling almost to the top.
- Bake Cheesecake Cupcakes: Bake the filled muffin tins for 20 minutes, or until the cheesecakes are mostly set but still jiggle slightly in the center. This slight jiggle means they will set fully as they cool. Once baked, allow the cupcakes to cool completely in the muffin tin, then transfer them to the refrigerator to chill thoroughly before serving.
- Prepare Homemade Strawberry Sauce: In a small saucepan, combine the strawberries, lemon juice, and sugar. Simmer gently over low heat for 15 minutes, mashing the strawberries occasionally with the back of a wooden spoon to release their juices. Remove from heat and let cool.
- Blend Strawberry Sauce: Once cooled, transfer the strawberry mixture to a food processor or blender and blend until creamy and thick. Return the sauce to the refrigerator to chill until ready to serve.
- Serve: Serve the chilled cheesecake cupcakes topped with the fresh strawberry sauce. They also taste great enjoyed plain without any topping.
Notes
- Ensure the cream cheese is at room temperature for a smooth filling.
- Do not overbake the cheesecakes; a slight jiggle indicates perfect doneness.
- Chill the cupcakes for at least 2 hours for the best texture and flavor.
- The strawberry sauce can be stored in the fridge for up to 3 days.
- You can substitute fresh strawberries with frozen ones for the sauce, just thaw before use.
