Why You’ll Love This Recipe

• Easy to make – Simple ingredients and straightforward steps make this recipe beginner-friendly.
• Perfectly portioned – Individual servings mean no messy slicing.
• Rich and creamy – The cheesecake filling is smooth and flavorful.
• Delicious strawberry flavor – A combination of puree, jam, and fresh strawberries gives a burst of fruitiness.
• Great for any occasion – Ideal for birthdays, gatherings, or just a sweet treat for yourself.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:
1 cup graham cracker crumbs
2 tablespoon granulated sugar
4 tablespoon unsalted butter, melted

For the Cheesecake Filling:
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup sour cream
¼ cup strawberry puree

For the Topping:
½ cup strawberry jam
Fresh strawberries, sliced

Directions

Prepare the Crust:

1. Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
2. In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
3. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner, using the back of a spoon to pack it down firmly.

Make the Cheesecake Filling:

4. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
5. Add the eggs, one at a time, mixing well after each addition.
6. Stir in the vanilla extract, sour cream, and strawberry puree until fully incorporated.

Assemble the Cupcakes:

7. Spoon the cheesecake filling over the prepared crusts, filling each liner about ¾ full.
8. Bake for 18–20 minutes, or until the centers are set and slightly jiggle when moved.
9. Allow the cupcakes to cool completely in the pan before refrigerating for at least 2 hours.

Add the Topping:

10. Once chilled, spread a thin layer of strawberry jam on top of each cheesecake cupcake.
11. Garnish with a slice of fresh strawberry for a decorative touch.

Servings and Timing

• Servings: Makes about 12 cupcakes
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Chilling Time: At least 2 hours
• Total Time: About 2 hours and 35 minutes

Variations

• Chocolate Twist: Add a layer of melted chocolate over the crust before pouring in the cheesecake filling.
• Berry Mix: Replace strawberry puree with a mix of blueberries, raspberries, or blackberries for a different flavor.
• Lemon Zest: Add a teaspoon of lemon zest to the cheesecake filling for a citrusy kick.
• Gluten-Free Option: Use gluten-free graham crackers for a gluten-free version.
• Nutty Crust: Substitute part of the graham cracker crumbs with crushed almonds or pecans for added texture.

Storage/Reheating

• Refrigeration: Store the cupcakes in an airtight container in the refrigerator for up to 5 days.
• Freezing: Place the cupcakes (without the fresh strawberry topping) in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator before serving.
• Serving Tip: For best flavor, let them sit at room temperature for 10 minutes before eating.

FAQs

1. Can I use frozen strawberries for the puree?

Yes, thaw them first and blend until smooth. Strain if needed for a smoother texture.

2. Do I need a water bath for these cheesecakes?

No, since they are small, they bake evenly without a water bath.

3. Can I make these ahead of time?

Absolutely! They taste even better the next day after chilling.

4. What can I use instead of graham crackers?

You can use crushed digestive biscuits, vanilla wafers, or Oreos.

5. How do I prevent cracks in the cheesecake?

Avoid overmixing the batter and do not overbake. Let them cool gradually.

6. Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best texture, but low-fat can work.

7. Can I bake these in a mini muffin tin?

Yes, reduce the baking time to about 10–12 minutes.

8. Why did my cheesecake cupcakes sink in the middle?

This can happen if they are underbaked or cooled too quickly.

9. Can I use different jams for the topping?

Yes! Raspberry, blueberry, or apricot jam all work well.

10. Do I have to use sour cream?

You can substitute it with Greek yogurt for a similar tangy taste.

Conclusion

Strawberry cheesecake cupcakes are the perfect blend of creamy, fruity, and indulgent flavors in a convenient handheld treat. Whether you're making them for a party or just as a sweet snack, they're sure to be a hit. Try different variations, store them for later, and enjoy a bite-sized dessert that's both delicious and beautiful!

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Strawberry Cheesecake Cupcakes

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Strawberry cheesecake cupcakes are a delightful combination of creamy cheesecake and sweet strawberries in a perfectly portioned dessert. With a buttery graham cracker crust, a rich cheesecake filling infused with fresh strawberry puree, and a luscious jam topping, these mini treats are ideal for parties, gatherings, or a personal indulgence.

• Author: Janet
• Prep Time: 15 minutes
• Chilling Time: 2 hours
• Cook Time: 20 minutes
• Total Time: 2 hours 35 minutes
• Yield: 12 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Crust:

• 1 cup graham cracker crumbs
• 2 tbsp granulated sugar
• 4 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup sour cream
• ¼ cup strawberry puree

For the Topping:

• ½ cup strawberry jam
• Fresh strawberries, sliced

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Instructions

Prepare the Crust:

1. Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
2. In a small bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press about 1 tablespoon of the mixture into each cupcake liner, pressing it down firmly.

Make the Cheesecake Filling:

4. In a large mixing bowl, beat the cream cheese and sugar until smooth.
5. Add eggs one at a time, mixing well after each addition.
6. Stir in vanilla extract, sour cream, and strawberry puree until fully incorporated.

Assemble the Cupcakes:

7. Spoon the cheesecake filling over the crusts, filling each liner about ¾ full.
8. Bake for 18–20 minutes, until the centers are set and slightly jiggly.
9. Allow to cool completely, then refrigerate for at least 2 hours.

Add the Topping:

10. Spread a thin layer of strawberry jam on top of each cupcake.
11. Garnish with a slice of fresh strawberry and serve.

Notes

• For a smooth cheesecake texture, avoid overmixing the batter.
• To prevent sinking, don’t overbake and let them cool gradually.
• For a tangy twist, swap sour cream with Greek yogurt.