Strawberry Cheesecake Cupcakes
These Strawberry Cheesecake Cupcakes are the perfect combination of creamy cheesecake, buttery graham cracker crust, and a sweet strawberry swirl. Easy to make and perfect for any occasion, they’re a mini dessert that will satisfy your cheesecake cravings! 🍓🧁
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If you love cheesecake but don’t want to commit to a whole cake, these Strawberry Cheesecake Cupcakes are the perfect solution. They are bite-sized, indulgent, and packed with flavor! 🍓
Featuring a buttery graham cracker crust, a creamy cheesecake filling, and a swirl of sweet strawberry preserves, these cupcakes are sure to become a family favorite.
Whether you’re preparing for a special occasion or just craving something sweet, these strawberry cheesecake cupcakes are an irresistible choice.
Here's why you'll fall in love with them, plus everything you need to know to make these delectable treats! 🧁
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3 Reasons Why You'll Love This Recipe!
Mini Cheesecake Perfection: Cheesecake lovers will appreciate the individual portions in these cupcakes. They provide the same creamy texture and flavor you love from a traditional cheesecake but in a convenient, easy-to-serve size. No messy slicing or fighting over the last piece—just grab one and enjoy!
Easy to Make & Customizable: This recipe is straightforward and beginner friendly. With simple ingredients and minimal prep, you'll have a batch of strawberry cheesecake cupcakes in no time. Plus, you can easily modify the recipe to suit your taste. Prefer a different fruit? Swap the strawberry preserves for raspberry, blueberry, or even a mix of your favorite berries.
Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a weekend treat, these cupcakes are perfect for any occasion. They’re a great make-ahead dessert, as they need to chill in the fridge for a couple of hours to set. This makes them perfect for prepping in advance so you can enjoy a stress-free, delicious treat later.
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How to Make Strawberry Cheesecake Cupcakes
Equipment Needed:
To make these delightful Strawberry Cheesecake Cupcakes, you’ll need the following equipment:
Microwave-safe bowl for warming the strawberry preserves
Cookie scoop or spoon for assembling the cupcakes
Step-by-Step Instructions:
Preheat the Oven & Prepare the Cupcake Pan:
Preheat your oven to 325°F (163°C).
Line a standard 12-cup muffin tin with cupcake liners.
Make the Graham Cracker Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, a pinch of salt, and cinnamon (if using). Mix until the crumbs are evenly coated with butter.
Spoon the crust mixture evenly into each cupcake liner and press it down firmly with a spoon or your fingers to create a compact, even base.
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Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric hand mixer or stand mixer fitted with the paddle attachment until smooth and creamy. (This should take about 2-3 minutes on medium-high).
Add the sour cream, sugar, vanilla extract, and lemon juice, and beat again until combined and smooth (another minute on medium-high).
Add the egg and beat until fully incorporated (about 30 seconds on medium-high).
Finally, decrease the mixer speed to low and mix in the flour until just combined.
After creaming the softened cream cheese for about 3 minutes on medium-high.
After mixing together the sour cream, sugar, vanilla extract, and lemon juice.
The final mixture, after adding the eggs & flour.
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Assemble the Cupcakes:
Spoon the cheesecake filling over the graham cracker crusts, filling each liner almost to the top (about 3/4 full).
A 3-Tbps cookie scoop works great for filling your cupcake liners evenly.
Create the Strawberry Swirl:
Gently warm your strawberry preserves in the microwave for about 20 seconds to loosen it up.
Drop a small spoonful of strawberry preserves in the center of each cheesecake-filled cupcake.
Use a toothpick or skewer to swirl the strawberry preserves into the cheesecake mixture, creating a marbled effect.
Be careful not to disturb the crust underneath.
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Bake:
Bake the cheesecake cupcakes for 18–20 minutes, or until the centers are set but still slightly jiggly. They should look firm around the edges but soft in the middle.
Be careful not to overbake them!
Cool & Chill:
Allow the cupcakes to cool in the pan for 15 minutes.
Then transfer them to the fridge to chill for at least 2 hours (overnight is best) so the cheesecakes set properly.
Serve & Enjoy:
Once chilled, remove the cupcakes from the liners and place them on a serving plate.
Optionally, top with fresh whipped cream or extra strawberry spread for an extra pizazz.
These cupcakes are a perfect balance of creamy cheesecake, buttery graham cracker crust, and fruity sweetness. Enjoy the mini cheesecake experience in every bite! 🍓🧁
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Is a Water Bath Necessary for This Recipe?
A water bath (also known as a bain-marie) is not strictly necessary for this Strawberry Cheesecake Cupcakes recipe, but it can be helpful to achieve a smoother, creamier texture and prevent cracking. A water bath helps maintain even heat around the cupcakes, preventing them from baking too quickly on the outside while the inside remains too soft. This results in a more even bake, with less chance of browning or cracking.
Since this recipe calls for baking at a lower temperature (325°F), you may be able to avoid the water bath and still get great results, especially if you're careful not to overbake. However, if you'd like to ensure a silky, crack-free texture and avoid any browning on the edges, you can use a water bath.
How to Use a Water Bath:
Place your cupcake tin inside a larger roasting pan.
Fill the roasting pan with hot water, about halfway up the sides of the cupcake tin.
Bake as instructed. Keep an eye on the water level during baking and add more hot water if needed to maintain the level.
Note: Using a water bath may slightly increase the baking time, so check the cupcakes for doneness at the 20-minute mark and add a few extra minutes if needed to ensure the centers are set.
A water bath is not mandatory, but it can help with the texture and appearance of your cheesecakes, especially if you're aiming for a more professional-looking result. If you’re short on time or prefer a quicker method, the cupcakes will still turn out delicious without it!
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How to Store & How Long They Last
Storing these strawberry cheesecake cupcakes properly is key to keeping them fresh and delicious. Here’s how:
In the Refrigerator: Since these cupcakes are made with cream cheese and sour cream, they should be stored in the fridge. Place them in an airtight container to keep them fresh for up to 5 days. If you're not planning on eating them within this time, you can freeze them (more on that below!).
Freezing: These cupcakes freeze surprisingly well! To freeze, first allow them to chill and set in the fridge. Once fully chilled, place them on a baking sheet and freeze them individually. Once frozen, transfer the cupcakes into an airtight container or freezer bag. They’ll stay fresh for up to 2 months. When ready to enjoy, let them thaw in the fridge overnight for the best texture.
Ingredient Substitutions & Variations
One of the best things about this recipe is how customizable it is. Here are a few substitutions or variations you might want to try:
Cream Cheese: If you prefer a lighter option, you can swap regular cream cheese with light cream cheese. Just keep in mind that the texture might be slightly different.
Sour Cream: Greek yogurt can be used as a substitute for sour cream if you prefer a tangy flavor or need a dairy-free option. It will give you a similar creamy texture.
Fruit: Swap the strawberry preserves for raspberry, blueberry, or cherry jam to create different flavor profiles. For a tropical twist, try using mango or pineapple preserves.
Graham Cracker Crust Variations: If you’re looking to switch up the flavor of the crust, you can replace graham cracker crumbs with vanilla wafer crumbs or even crushed shortbread cookies for a buttery, melt-in-your-mouth base.
Frequently Asked Questions (FAQs)
Q: Can I make these cupcakes ahead of time?
A: Yes! These strawberry cheesecake cupcakes can be made a day or two ahead of time. In fact, they need to chill in the fridge for at least 2 hours to set properly, so they’re perfect for making ahead of time for events or parties.
Q: Can I use store-bought strawberry jam instead of preserves?
A: Yes! Store-bought strawberry jam works just fine in this recipe. Just be sure to heat it up to loosen it so you can swirl it easily into the cheesecake filling.
Q: Can I use a different type of crust?
A: Absolutely! If you’re not a fan of graham crackers, you can use crushed cookies like digestive biscuits or Biscoff cookies. You can even experiment with adding a bit of cocoa powder to the crust for a chocolatey twist.
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Tips & Tricks
Don’t Overbake: The key to perfectly creamy cheesecake cupcakes is not to overbake them. They should be set around the edges but still slightly jiggly in the center. Overbaking can cause them to become dry and lose that smooth, creamy texture.
Chill for Best Results: Patience is key! Let these cupcakes cool in the pan for about 15 minutes before transferring them to the fridge to chill for at least 2 hours. The longer they chill, the better the flavor and texture.
Swirl Like a Pro: When creating the strawberry swirl, be careful not to disturb the graham cracker crust. Gently swirl the preserves with a toothpick or skewer to create a beautiful, marbled effect.
These Strawberry Cheesecake Cupcakes are the perfect treat to impress your friends and family or indulge in on a quiet evening. They’re easy to make, customizable, and sure to satisfy your cheesecake cravings in just a few bites.
I’d love to hear what you think of this recipe! Be sure to leave a comment below, and don’t forget to share your cupcakes on social media using the hashtag #ChynaBSweets.
If you want more delicious dessert recipes like this, subscribe to my newsletter for exclusive tips, recipes, and updates!
Happy baking & enjoy your Cheesecake Cupcakes! -Xoxo Chyna B 🧁
More Cheesecake Recipes you’ll enjoy:
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Strawberry Cheesecake Cupcakes
Ingredients
Instructions
- Preheat your oven to 325 °F (163 °C). Line a standard 12-cup muffin tin with cupcake liners.
- Make the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, a pinch of salt, and cinnamon (if using). Mix until the crumbs are evenly coated with butter.
- Spoon the crust mixture evenly into each cupcake liner and press it down firmly with a spoon or your fingers to create a compact, even base.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric hand mixer or stand mixer fitted with the paddle attachment until smooth and creamy (about 2-3 minutes on medium-high). Add the sour cream, sugar, vanilla extract, and lemon juice, and beat again until combined and smooth (another minute on medium-high).
- Add the egg and beat until fully incorporated (about 30 seconds on medium-high). Finally, decrease the mixer to low and mix in the flour until just combined.
- Assemble the Cupcakes: Spoon the cheesecake filling over the graham cracker crusts, filling each liner almost to the top (about 3/4 full).
- Create the Strawberry Swirl: Gently warm your strawberry preserves in the microwave for about 20 seconds to loosen it up. Drop a small spoonful of strawberry preserves in the center of each cheesecake-filled cupcake. Use a toothpick or skewer to swirl the strawberry preserves into the cheesecake mixture, creating a marbled effect. Be careful not to disturb the crust underneath.
- Bake: Bake the cheesecake cupcakes for 18–20 minutes, or until the centers are set but still slightly jiggly. They should look firm around the edges but soft in the middle. Be careful not to overbake them!
- Cool & Chill: Allow the cupcakes to cool in the pan for 15 minutes. Then transfer them to the fridge to chill for at least 2 hours (overnight is best) so the cheesecakes set properly.
- Serve & Enjoy: Once chilled, remove the cupcakes from the liners and place them on a serving plate. Optionally, top with fresh whipped cream or extra strawberry spread. Enjoy!
Notes
- Don’t Overbake: Overbaking can cause them to become dry and lose that smooth, creamy texture.
- Chill for at least 2 hours for best results: Patience is key!
- Read the entire blog post for more in-depth instructions on creating this yummy recipe.
Nutrition Facts
Calories
215Fat
14 gSat. Fat
8 gCarbs
20 gFiber
0 gNet carbs
19 gSugar
14 gProtein
3 gSodium
121 mgCholesterol
53 mgAny nutritional information on chynabsweets.com should only be used as a general guideline as this information is provided as a courtesy and is an estimate only.
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