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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.

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
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup strawberry puree

For the Topping:

  • 1/2 cup strawberry jam
  • Fresh strawberries, sliced

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:

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

Assemble the Cupcakes:

  1. Spoon the cheesecake filling over the crusts, filling each liner about 3/4 full.
  2. Bake for 18–20 minutes, until the centers are set and slightly jiggly.
  3. Allow to cool completely, then refrigerate for at least 2 hours.

Add the Topping:

  1. Spread a thin layer of strawberry jam on top of each cupcake.
  2. 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.