If you’ve ever dreamed of biting into a dessert that perfectly balances creamy richness with bright, fruity freshness, then this Strawberry Cheesecake Cupcakes Recipe is exactly what you need. These delightful cupcakes combine a buttery graham cracker crust with a luscious strawberry-studded cheesecake filling and a vibrant homemade strawberry compote on top. They’re individually portioned, making them perfect for sharing or savoring solo, and their gorgeous pink hues will brighten any occasion. Whether you’re a cheesecake devotee or a strawberry lover, these cupcakes are a total crowd-pleaser that feels both elegant and homey at the same time.
Ingredients You’ll Need
Gathering the right ingredients is the foundation of any great recipe, and this Strawberry Cheesecake Cupcakes Recipe uses simple but quality components to create standout flavors and textures. Each ingredient plays a special role, from the crumbly graham crust to the tangy cream cheese base and the fresh strawberries that add bursts of juicy sweetness.
- 1 1/2 cups graham cracker crumbs: This forms the crunchy, buttery cupcake crust that holds everything together.
- 1/4 cup melted unsalted butter: Adds richness and helps bind the graham cracker crust firmly.
- 2 cups softened cream cheese: The creamy, smooth heart of the cheesecake filling that delivers that classic tang.
- 3/4 cup granulated sugar: Sweetens the filling just right without overpowering the natural creaminess.
- 2 large eggs: Bind the filling ingredients and give the cupcakes their light, set texture.
- 1 tsp vanilla extract: Enhances the overall flavor with warm, inviting undertones.
- 1/4 cup sour cream: Adds moisture and a subtle tartness to balance the sweetness.
- 1 cup fresh strawberries, finely chopped: These fresh gems infuse the cheesecake with fruity color and flavor.
- 2 tbsp strawberry jam: Intensifies the strawberry flavor within the filling for extra sweetness.
- 1 cup fresh strawberries, chopped: For the topping compote, providing a fresh berry punch.
- 1/4 cup granulated sugar: Sweetens the compote as it reduces.
- 1 tbsp lemon juice: Brightens the compote with a fresh citrus kick.
- 1 tsp cornstarch dissolved in 1 tbsp cold water: Thickens the compote into the perfect saucy consistency for topping your cupcakes.
How to Make Strawberry Cheesecake Cupcakes Recipe
Step 1: Prepare Your Oven and Muffin Pan
Start by preheating your oven to 325°F (160°C) and lining a standard muffin pan with cupcake liners. This step ensures your cupcakes bake evenly and are easy to remove and serve later. Proper prep is key for foolproof baking success.
Step 2: Make the Graham Cracker Crust
Mix the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of each cupcake liner to create a sturdy, flavorful crust. This crust adds a delightful textural contrast to the creamy filling and keeps each bite interesting.
Step 3: Prepare the Cheesecake Filling
Beat the softened cream cheese and sugar together until the texture is smooth and creamy, ensuring there are no lumps. Then blend in the eggs, one at a time, followed by the vanilla extract and sour cream. Carefully fold in the finely chopped fresh strawberries and strawberry jam to distribute the fruity goodness evenly. This luscious filling is the heart of your cupcakes.
Step 4: Bake the Cupcakes
Divide the cheesecake filling evenly among the cupcake liners over the graham crusts. Bake for 20 to 25 minutes until the edges are set and the centers just jiggle slightly when you gently shake the pan. This gentle baking helps keep the filling rich and creamy, avoiding cracks or dryness.
Step 5: Prepare the Strawberry Compote
While your cupcakes are baking, combine the chopped strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and the strawberries break down beautifully. Stir in the dissolved cornstarch and cook for another minute until the compote reaches a luscious syrupy texture perfect for topping.
Step 6: Cool and Chill Your Cupcakes
Once baked, allow your cupcakes to cool completely in the pan for about 15 minutes. Then transfer them to the refrigerator to chill for at least two hours. This chilling step is crucial for the cheesecake filling to firm up perfectly, resulting in that melt-in-your-mouth, creamy texture we all adore.
How to Serve Strawberry Cheesecake Cupcakes Recipe
Garnishes
A little extra flair goes a long way! Fresh strawberry slices or a small dollop of whipped cream on top of each cupcake make them visually stunning. You can also sprinkle a few crushed graham crackers or a light dusting of powdered sugar to highlight their irresistible layers and add texture.
Side Dishes
Pair these cupcakes with a simple green salad for balance or enjoy them alongside a cup of your favorite tea or coffee for a cozy afternoon treat. They also shine at brunch gatherings or festive parties where their fresh and fruity notes complement heavier fare beautifully.
Creative Ways to Present
Try serving the cupcakes in clear glass jars topped with compote and strawberries for a whimsical, layered look. Or arrange them on a tiered cake stand surrounded by fresh flowers for an elegant display that will wow your guests. Presentation can turn an already delicious Strawberry Cheesecake Cupcakes Recipe into a stunning centerpiece!
Make Ahead and Storage
Storing Leftovers
Place any leftover cupcakes in an airtight container in the refrigerator. They’ll stay fresh and moist for up to 3 days, making them perfect for making ahead or enjoying as a dessert for several days in a row.
Freezing
You can freeze these cupcakes without the compote topping. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container or bag. They will last up to 1 month in the freezer. Thaw them overnight in the fridge before adding fresh compote and serving.
Reheating
Since cheesecake is best enjoyed chilled, avoid reheating. If you prefer a slightly warmer treat, allow the cupcake to come to room temperature for about 15-20 minutes before serving, but keep in mind that the texture and taste are most delightful when cool.
FAQs
Can I use frozen strawberries instead of fresh ones?
Frozen strawberries tend to release extra liquid and can make the filling too watery. It’s best to use fresh strawberries for the best texture and flavor in this Strawberry Cheesecake Cupcakes Recipe.
What if I don’t have graham crackers for the crust?
You can substitute digestive biscuits or even crushed vanilla wafers. Just ensure they’re finely crushed and mixed with butter to achieve a similar texture and richness.
Is it possible to make these cupcakes dairy-free?
While this recipe relies heavily on cream cheese and sour cream for its signature flavor and texture, you could experiment with dairy-free cream cheese alternatives and non-dairy sour cream, but results may vary.
How can I tell when the cupcakes are done?
The edges should look set and firm, while the center might still have a slight jiggle when you gently shake the pan. Overbaking can dry them out, so aim for this delicate balance.
Can I prepare the cheesecake filling in advance?
Yes! You can make the filling a day ahead and store it in an airtight container in the fridge. This makes assembling the cupcakes quicker and stress-free when you’re ready to bake.
Final Thoughts
I truly hope you’re inspired to try this incredible Strawberry Cheesecake Cupcakes Recipe because it’s one of those desserts that never fails to impress and delight. From the buttery crust to the creamy filling and sweet strawberry topping, every bite feels like a little celebration. Grab your mixing bowl, invite some friends or family, and get ready to create a dessert that’s as beautiful as it is delicious!
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
These Strawberry Cheesecake Cupcakes combine a crunchy graham cracker crust with a creamy strawberry cheesecake filling, topped with a sweet homemade strawberry compote. Perfectly portioned for individual servings, they offer a delightful balance of tart and sweet flavors ideal for dessert or special occasions.
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: Preheat your oven to 325°F (160°C). Line a standard muffin pan with cupcake liners to prepare for baking.
- Make Graham Cracker Crust: In a bowl, mix the graham cracker crumbs with melted unsalted butter until combined. Press this mixture evenly into the bottom of each cupcake liner to form the crust base.
- Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese and 3/4 cup granulated sugar until smooth and creamy. Add eggs one at a time, blending well after each addition. Stir in vanilla extract, sour cream, finely chopped strawberries, and strawberry jam until fully incorporated.
- Fill Cupcake Liners: Divide the cheesecake filling evenly among the crust-lined cupcake liners, filling almost to the top.
- Bake Cheesecakes: Bake in the preheated oven for 20-25 minutes, or until the cheesecakes are set but still slightly jiggly in the center. Remove from the oven and allow to cool.
- Prepare Strawberry Compote: While the cupcakes bake, combine chopped strawberries, 1/4 cup granulated sugar, and lemon juice in a saucepan over medium heat. Cook until the strawberries soften and release juices. Stir in the dissolved cornstarch and cook for another 1-2 minutes until the mixture thickens. Remove from heat and let cool.
- Chill Cupcakes: Once the cupcakes have cooled to room temperature, refrigerate them for at least 2 hours to set completely.
- Serve: Before serving, spoon the chilled strawberry compote generously over each cheesecake cupcake for a fresh, flavorful finish.
Notes
- You can substitute fresh strawberries with frozen if fresh are unavailable, just thaw and drain excess water before using.
- To prevent the cheesecake from cracking, avoid overbaking and allow the cakes to cool gradually.
- For a gluten-free option, use gluten-free graham cracker crumbs.
- These cupcakes can be stored in the refrigerator for up to 3 days in an airtight container.
- Adding a dollop of whipped cream on top before serving adds extra richness.
