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Easy Strawberry Cheesecake Cupcakes Recipe

BySoha

Classic cheesecake meets elegant presentation with these strawberry cheesecake cupcakes, a dessert that balances sophistication with simplicity. Each bite delivers a silky cream cheese filling over a buttery crust, topped with fresh strawberry compote. Perfect for celebrations, bridal showers, or simply an elevated treat at home, these cupcakes make cheesecake personal, portable, and irresistibly pretty.

Strawberry Cheesecake Cupcakes

Ingredients List

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar (for crust)
  • 4 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar (for filling)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup sour cream, room temperature
  • ½ teaspoon lemon zest (optional, for brightness)
  • 1 cup fresh strawberries, diced
  • 2 tablespoons sugar (for strawberry topping)
  • 1 teaspoon lemon juice

Step-by-Step Instructions

Step 1: Prepare the crust

Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin pan with cupcake liners. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly coated and sandy in texture. Spoon about 1 tablespoon of the mixture into each liner and press firmly to form a compact crust. Bake for 5 minutes, then cool slightly.

Step 2: Make the cheesecake filling

In a large bowl, beat the cream cheese until smooth and creamy. Add sugar and beat until fully incorporated. Add eggs, one at a time, mixing on low speed to avoid incorporating excess air. Blend in vanilla, sour cream, and lemon zest until smooth.

Step 3: Fill and bake

Divide the cheesecake batter evenly among the prepared cupcake liners, filling each about ¾ full. Bake for 18–20 minutes, or until the centers are just set but still slightly jiggly. Do not overbake. Remove and let cool at room temperature for 1 hour, then refrigerate at least 2 hours or overnight for best texture.

Step 4: Prepare the strawberry topping

In a small saucepan, combine diced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries break down slightly and the sauce thickens (about 5–7 minutes). Cool completely.

Step 5: Assemble and serve

Top each chilled cheesecake cupcake with a spoonful of strawberry compote. Garnish with a small fresh strawberry slice or mint leaf if desired. Serve chilled.

Cook Time

Total time: about 40 minutes (20 minutes prep, 20 minutes bake) plus cooling and chilling.

Servings

Makes 12 standard cheesecake cupcakes.

Nutritional Information (approx. per serving)

  • Calories: 230 kcal
  • Fat: 14 g
  • Carbohydrates: 22 g
  • Protein: 4 g
  • Sugar: 17 g
  • Sodium: 140 mg

Storage Instructions

Store the cupcakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze without topping for up to 1 month, thaw overnight in the refrigerator, then top with fresh strawberry sauce before serving.

Suggestions

  • Swap the graham crackers for chocolate wafers for a chocolate-strawberry twist.
  • Use a mixed berry compote for variety.
  • Top with a swirl of whipped cream for an extra indulgent finish.

Seasonal Relevance

Perfect for spring and summer when strawberries are at their sweetest, but equally beautiful for Valentine’s Day, Easter, and festive occasions year-round.

Conclusion

These Easy Strawberry Cheesecake Cupcakes offer everything you love about a classic cheesecake in a perfectly portioned, elegant form. They’re reliable, impressive, and delicious, a dessert that will make guests think you’ve spent hours in the kitchen when, in truth, it’s simply a matter of precision and care.

Easy Strawberry Cheesecake Cupcakes Recipe
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Easy Strawberry Cheesecake Cupcakes Recipe

Recipe by Soha
Servings

12

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

230

kcal
Total time

40

minutes

Classic cheesecake made portable, these strawberry cheesecake cupcakes feature a buttery graham crust, creamy cheesecake filling, and a bright strawberry topping. Perfect for parties, showers, or simply indulging at home, they combine elegance and ease in every bite.

Ingredients

  • 1 cup graham cracker crumbs

  • 2 tablespoons granulated sugar (for crust)

  • 4 tablespoons unsalted butter, melted

  • 16 ounces cream cheese, softened

  • ½ cup granulated sugar (for filling)

  • 2 large eggs, room temperature

  • 1 teaspoon pure vanilla extract

  • ½ cup sour cream

  • ½ teaspoon lemon zest (optional)

  • 1 cup fresh strawberries, diced

  • 2 tablespoons sugar (for topping)

  • 1 teaspoon lemon juice

Directions

  • Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
  • Mix graham crumbs, sugar, and melted butter. Press ~1 tablespoon into each liner. Bake 5 minutes; cool slightly.
  • Beat cream cheese until smooth. Add sugar, then eggs one at a time, mixing slowly. Blend in vanilla, sour cream, and lemon zest.
  • Fill liners ¾ full. Bake 18–20 minutes until just set. Cool 1 hour, then refrigerate at least 2 hours.
  • In a saucepan, cook strawberries, sugar, and lemon juice until slightly thickened. Cool.
  • Top each chilled cheesecake cupcake with strawberry compote before serving.

Recipe Video

Notes

  • Best made a day ahead for optimal flavor.
  • Try swapping in blueberries, raspberries, or a mixed berry topping.
  • Freeze without topping, wrapped well, for up to 1 month.

FAQs

Can I make these cupcakes in advance for a party?
Yes, they’re actually better when made ahead, as the flavor and texture improve after a night in the refrigerator.

Can I use frozen strawberries for the topping?
Absolutely. Just cook them a few minutes longer to evaporate excess moisture and achieve the right consistency.

Do I need to use a water bath like traditional cheesecake?
No water bath is necessary for these cupcakes. Baking in cupcake tins with liners helps prevent cracking, and they chill beautifully without extra equipment.

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