If you have a soft spot for the delightful combination of creamy cheesecake and vibrant strawberries, you are in for a treat with this Strawberry Cheesecake Cupcakes Recipe. These cupcakes capture all the lusciousness of a classic cheesecake paired with the fresh, juicy burst of strawberries, all nestled into a perfectly crumbly graham cracker crust. Whether you’re baking for a party, a cozy afternoon snack, or simply to indulge yourself, these cupcakes bring joy in every bite and are surprisingly simple to make.
Ingredients You’ll Need
Every ingredient in this Strawberry Cheesecake Cupcakes Recipe plays an important role, from building the crunchy base to creating that wonderfully smooth filling and the fruity topping that adds the perfect zing. These are staples that balance each other beautifully in taste, texture, and color.
- 1 1/2 cups graham cracker crumbs: The foundation of your crust provides a sweet, buttery crunchy texture.
- 1/4 cup melted unsalted butter: Binds the graham cracker crumbs so the crust holds together nicely.
- 2 cups softened cream cheese: The star of the filling, lending that rich, creamy cheesecake flavor.
- 3/4 cup granulated sugar: Sweetens the filling without overpowering the strawberries.
- 2 large eggs: Help set the cheesecake filling perfectly while keeping it tender.
- 1 tsp vanilla extract: Adds warm aromatic notes that elevate the entire flavor profile.
- 1/4 cup sour cream: Provides a subtle tang and keeps the texture luxurious and moist.
- 1 cup fresh strawberries, finely chopped: Freshness that mingles right into the batter for juicy bursts.
- 2 tbsp strawberry jam: Deepens the strawberry flavor and adds natural sweetness.
- 1 cup fresh strawberries, chopped: For the compote topping that crowns the cupcakes.
- 1/4 cup granulated sugar: Sweetens the compote just right.
- 1 tbsp lemon juice: Brings a zesty brightness to balance the sweetness.
- 1 tsp cornstarch dissolved in 1 tbsp cold water: Thickens the compote to luscious perfection so it doesn’t run off.
How to Make Strawberry Cheesecake Cupcakes Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 325°F (160°C). It’s always good to let the oven come up to temperature before the batter goes in, so your cupcakes bake evenly. Line a standard muffin pan with cupcake liners to keep things clean and make for easy serving.
Step 2: Make the Graham Cracker Crust
In a bowl, combine the graham cracker crumbs with the melted unsalted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of each cupcake liner. This forms a buttery, crumbly base that contrasts perfectly with the smooth cheesecake above.
Step 3: Whip Up the Cheesecake Filling
Beat the softened cream cheese and granulated sugar together until silky smooth and lump-free—this step makes sure your cupcakes have that iconic velvety texture. Then add in the eggs, vanilla extract, and sour cream, mixing well after each addition. Finally, fold in the finely chopped fresh strawberries and strawberry jam, ensuring the strawberry goodness is evenly distributed through the batter.
Step 4: Bake the Cupcakes
Divide the cheesecake filling evenly among the prepared cupcake liners, gently spooning it over the graham cracker crust. Bake in your preheated oven for 20 to 25 minutes until the edges are firm but the centers still have a slight jiggle. This perfect bake keeps the cheesecake moist and creamy without cracking.
Step 5: Prepare the Strawberry Compote
While the cupcakes bake, put the chopped fresh strawberries, extra sugar, and lemon juice into a small saucepan over medium heat. Let it simmer until the strawberries break down and the mixture begins to thicken, then stir in the dissolved cornstarch to achieve a glossy, jam-like consistency. This compote will be the vibrant, fruity topping that takes these cupcakes over the top.
Step 6: Chill and Assemble
After baking, allow the cupcakes to cool completely at room temperature. Then place them in the fridge for at least 2 hours to fully set the cheesecake filling. Just before serving, spoon a generous dollop of the strawberry compote on top of each cupcake. This contrast of creamy cake and bright, luscious compote makes every bite irresistible.
How to Serve Strawberry Cheesecake Cupcakes Recipe
Garnishes
For a finishing touch, consider topping your cupcakes with a fresh strawberry slice or a small sprig of mint. These add a pop of color and a fresh aroma that makes your presentation truly shine. A light dusting of powdered sugar over the compote can also create a delicate, elegant look perfect for parties or special occasions.
Side Dishes
Strawberry Cheesecake Cupcakes pair wonderfully with a simple cup of coffee, tea, or even a sparkling rosé if you’re celebrating. Light, fruit-based salads or a scoop of lemon sorbet complement the sweet richness of the cupcakes beautifully, keeping your palate refreshed and ready for another bite.
Creative Ways to Present
Want to wow your guests? Serve the cupcakes on pretty tiered stands or inside clear glass cloches to create a bakery-like display. You can also place each cupcake in a decorative cupcake wrapper or box, tying them with a ribbon for gifting. For an extra fun twist, turn your cupcakes into a mini dessert buffet with assorted toppings like whipped cream, chocolate shavings, or toasted almonds, letting your guests decorate to their heart’s content.
Make Ahead and Storage
Storing Leftovers
Once baked and cooled, these strawberry cheesecake cupcakes keep best stored in an airtight container in the refrigerator. They will stay fresh and creamy for up to 3 days, making them perfect for prepping ahead or enjoying as a treat throughout the week.
Freezing
If you want to keep these cupcakes longer, they freeze beautifully. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe container or bag. When frozen, they can last up to 2 months. Defrost overnight in the refrigerator for the best texture and taste.
Reheating
Since these cupcakes are best enjoyed chilled, reheating isn’t recommended. However, if you prefer them slightly less cold, leave them at room temperature for about 30 minutes before serving. This way, the creamy filling softens and the flavors open up nicely without losing the refreshing quality of the cheesecake.
FAQs
Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well before adding to prevent excess moisture in the batter and compote. Fresh strawberries generally provide the best texture and flavor, though.
What can I substitute for graham cracker crumbs?
If you can’t find graham cracker crumbs, crushed digestive biscuits or vanilla wafers work well as a substitute and provide a similar texture and flavor for the crust.
How do I prevent cracks on the cheesecake cupcakes?
To avoid cracks, don’t overbake and let the cupcakes cool gradually by leaving them in the turned-off oven with the door slightly open for 10 minutes before taking them out. This prevents sudden temperature changes that cause cracking.
Can I make these cupcakes dairy-free?
Yes, by using dairy-free cream cheese and butter alternatives, you can create a dairy-free version that still tastes delicious. Just ensure your sour cream substitute also works well in recipes.
Is it okay to use strawberry jam instead of fresh strawberries?
You can use extra strawberry jam if fresh strawberries aren’t available; however, combining both fresh and jam produces the best texture and fresh fruit flavor for the filling and topping.
Final Thoughts
There’s something truly special about these Strawberry Cheesecake Cupcakes Recipe that makes every baking session memorable. They strike that perfect balance between creamy and fruity, rich and refreshing, homemade comfort and elegant treat. I can’t wait for you to try making them yourself and discover how wonderfully simple ingredients come together to create pure delight in each cupcake. Happy baking, and enjoy the burst of strawberry sweetness in every bite!
Print
Strawberry Cheesecake Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Strawberry Cheesecake Cupcakes featuring a buttery graham cracker crust, creamy strawberry-infused cheesecake filling, and a luscious homemade strawberry compote topping. Perfectly portioned for twelve servings, these treats combine classic cheesecake flavors with the freshness of ripe strawberries in an easy-to-make cupcake format.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted unsalted butter
Cheesecake Filling
- 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
Strawberry Compote
- 1 cup fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch dissolved in 1 tbsp cold water
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Line a standard muffin pan with cupcake liners to prevent sticking and facilitate easy removal of cupcakes.
- Make the Graham Cracker Crust: In a bowl, combine the graham cracker crumbs with melted unsalted butter until well mixed. Press the mixture firmly into the bottom of each cupcake liner to form the crust base.
- Prepare the Cheesecake Filling: Beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Then add vanilla extract, sour cream, finely chopped strawberries, and strawberry jam; mix until all ingredients are fully incorporated and have a smooth texture.
- Fill Cupcake Liners: Evenly divide the cheesecake filling among the cupcake liners over the crust, filling each about two-thirds full.
- Bake the Cupcakes: Bake in the preheated oven for 20-25 minutes or until the filling is set but still slightly jiggly in the center. Remove from oven and allow cupcakes to cool completely.
- Prepare the Strawberry Compote: While cupcakes bake, combine chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the mixture thickens slightly. Stir in the dissolved cornstarch and cook for another minute until fully thickened. Remove from heat and let cool.
- Chill and Serve: After cupcakes have cooled, refrigerate them for at least 2 hours to set properly. Before serving, spoon the chilled strawberry compote over each cheesecake cupcake for a fresh, fruity finish.
Notes
- Use room temperature cream cheese for a smoother cheesecake filling.
- Press the crust firmly to avoid it crumbling when serving.
- Do not overbake the cheesecake; a slight jiggle indicates perfect doneness.
- Chilling the cupcakes enhances the texture and flavor.
- Strawberry compote can be made ahead and refrigerated for up to 3 days.
- For a gluten-free version, substitute graham cracker crumbs with gluten-free crumbs.
