Imagine the creamy richness of a classic strawberry cheesecake, but in a convenient, bite-sized form—perfect for parties, potlucks, or a personal indulgence. Strawberry cheesecake cupcakes bring all the indulgent flavors of the traditional dessert, complete with a buttery graham cracker crust, creamy cheesecake filling, and a luscious strawberry topping. These adorable treats are simple to make, incredibly versatile, and sure to impress.

Whether you’re baking for a crowd or just want portion-controlled desserts, these cupcakes are a wonderful twist on the classic cheesecake. Easy to serve and visually stunning, they deliver maximum flavor with minimum effort. Let’s explore how to create these delightful little treats.

Ingredients

Ingredient	Quantity
Graham crackers	1 cup (crushed)
Unsalted butter	4 tablespoons
Cream cheese	2 cups (softened)
Granulated sugar	1/2 cup
Sour cream	1/3 cup
Eggs	2 large
Vanilla extract	1 teaspoon
Fresh strawberries	1 cup (chopped)
Strawberry jam	1/4 cup
Cornstarch	1/2 teaspoon
Lemon juice	1 teaspoon

Notes:

Use cupcake liners for easy removal and presentation.
High-quality cream cheese is key for a smooth filling.

Equipment Needed

Muffin tin: Essential for baking evenly sized cupcakes.
Cupcake liners: To hold the crust and filling neatly.
Electric mixer: Ensures a smooth, lump-free cheesecake batter.
Mixing bowls: For combining crust, filling, and topping ingredients.
Saucepan: For preparing the strawberry topping.

Step-by-Step Instructions

Step 1: Prepare the Crust

Preheat your oven to 325°F (160°C).
Line a muffin tin with cupcake liners.
In a mixing bowl, combine crushed graham crackers and melted butter until the mixture resembles wet sand.
Spoon about 1 tablespoon of the mixture into each cupcake liner and press down firmly to form a flat crust.
Bake the crusts for 5 minutes, then let them cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth.
Add the sour cream and vanilla extract, mixing until fully incorporated.
Beat in the eggs one at a time on low speed until just combined to avoid overmixing.

Step 3: Assemble and Bake

Spoon the cheesecake batter evenly into the prepared liners, filling each about 3/4 full.
Bake for 18–22 minutes, or until the centers are just set. They should jiggle slightly when shaken.
Turn off the oven and let the cupcakes cool inside for 10 minutes with the door slightly open, then transfer them to a wire rack to cool completely.
Refrigerate the cupcakes for at least 2 hours, or overnight for best results.

Step 4: Prepare the Strawberry Topping

In a small saucepan, combine the chopped strawberries, strawberry jam, cornstarch, and lemon juice.
Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries soften (about 5 minutes). Let it cool to room temperature.

Step 5: Add the Finishing Touches

Spoon a small amount of the strawberry topping onto each chilled cheesecake cupcake.
Garnish with a fresh strawberry slice or a mint leaf for an elegant presentation.

Tips and Variations

Crust Alternatives: Swap graham crackers with chocolate cookies or ginger snaps for a flavor twist.
Mini Topping Bar: Provide various toppings like chocolate ganache, caramel drizzle, or mixed berry compote to let guests customize their cupcakes.
Dietary Adjustments: For gluten-free cupcakes, use gluten-free graham crackers. For a vegan version, substitute cream cheese and sour cream with plant-based alternatives.
No-Bake Option: Skip the baking process and use a gelatine-based filling, chilling the cupcakes until firm.

Serving Suggestions

These strawberry cheesecake cupcakes are perfect for casual gatherings or formal events. Serve them on a tiered dessert stand for an elegant presentation or arrange them on a rustic wooden platter for a more casual vibe.

To complement their flavors, pair the cupcakes with a dollop of whipped cream or a drizzle of white chocolate. Offering them alongside fresh fruit or mini desserts like chocolate truffles creates a delightful dessert spread.

Pairings

The sweet, tangy flavor of these cupcakes pairs beautifully with sparkling beverages. A chilled glass of rosé or Moscato enhances their fruity notes, while a cup of rich coffee or a creamy vanilla latte balances their sweetness. For a non-alcoholic option, try a strawberry-infused iced tea or a refreshing lemonade.

Storage and Reheating

Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days. To freeze, wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. When ready to enjoy, thaw them in the refrigerator overnight.

Cheesecake cupcakes are best served chilled and do not require reheating. Simply add any additional topping or garnish before serving.

Nutritional Information

Per Cupcake (approx. 12 servings)	Amount
Calories	220
Fat	15g
Carbohydrates	18g
Protein	4g
Allergens	Dairy, gluten

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

Strawberry cheesecake cupcakes offer the perfect blend of indulgence and convenience. Their creamy filling, buttery crust, and fresh strawberry topping make them a showstopper at any event, while their manageable size adds a touch of practicality. With easy-to-follow steps and simple ingredients, they’re a great project for both novice and experienced bakers.

These cupcakes aren’t just desserts—they’re tiny celebrations of flavor, texture, and creativity. Whether you’re baking for a special occasion or treating yourself to a sweet delight, this recipe promises satisfaction in every bite. Share your creations with friends and family, and don’t forget to let us know how they turn out. Happy baking!