Strawberry Cheesecake Cupcakes Recipe

Imagine the very best of creamy cheesecake meeting the bright, sun-kissed flavor of strawberries, all delivered in the most adorable, individual servings. That’s exactly what you get with these Strawberry Cheesecake Cupcakes! Each bite is rich and satisfying, with a buttery vanilla cookie crust, silky smooth filling, and a fruity finish that feels both nostalgic and fresh. If you’re looking for a dessert that’s impressive yet completely approachable, these sweet treats are bound to make you smile with every forkful.

this Recipe

Ingredients You’ll Need

It’s amazing how a short list of classic ingredients can become something so memorable! Each element here plays a special role: the foundation of cookies, the creamy filling, and the burst of real strawberries all blend together for that signature Strawberry Cheesecake Cupcakes magic.

• Vanilla Wafer Cookies: The easiest shortcut to a delicious, buttery crust on the bottom of each cupcake.
• Cream Cheese (16 oz, softened): Letting it come to room temperature ensures a lump-free, extra creamy texture.
• Granulated Sugar (1/2 cup): Brings just the right amount of sweetness to balance the tang of the cream cheese.
• Large Eggs (2): These give body and structure, making the filling rich but still light in texture.
• Vanilla Extract (1 tsp): Adds warmth and that irresistible classic cheesecake flavor.
• Sour Cream (1/4 cup): If you love a cheesecake with just a hint of tang and extra smoothness, this is the ticket.
• Chopped Fresh Strawberries (1 cup): They provide luscious pops of fruitiness throughout each cupcake.
• Strawberry Preserves (1/4 cup): A quick, glossy topping that intensifies the strawberry flavor and looks beautiful.
• Whipped Cream and Sliced Strawberries (optional): For a professional, celebratory finish—definitely worth the extra touch.

How to Make Strawberry Cheesecake Cupcakes

Step 1: Prep Your Pan and Crust

Start by preheating your oven to 325°F (163°C) and lining a 12-cup muffin tin with paper liners. Place one vanilla wafer cookie at the bottom of each liner—this will bake up into the perfect little crust without any fuss or extra steps. It also gives you a wonderful crunch to contrast that creamy filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat your softened cream cheese with the granulated sugar until perfectly smooth and fluffy. This step sets the foundation for that luscious texture! Add the eggs one by one, mixing well after each—this keeps the batter rich and prevents overbeating. Stir in the vanilla extract and sour cream until blended, then gently fold in the chopped strawberries to keep them intact and juicy.

Step 3: Fill and Bake

Divide the strawberry-speckled cheesecake batter evenly among the prepared muffin cups. The cookies will stay put at the bottom, waiting to turn into the ideal base. Bake for 22 to 25 minutes, until the centers are set and the tops are just starting to crack. Let the cupcakes cool in the pan for about 10 minutes, then gently remove and transfer to a wire rack to cool completely. This helps them firm up and finish setting.

Step 4: Chill and Top

Now comes the hardest part: patience during chilling! Refrigerate your Strawberry Cheesecake Cupcakes for at least 2 hours (or overnight, if you’re planning ahead). When it’s time to serve, warm the strawberry preserves slightly so they’re easy to spoon, then add a glossy layer atop each cupcake. It’s the crowning touch to take these over the top.

How to Serve Strawberry Cheesecake Cupcakes

Garnishes

A dollop of freshly whipped cream and a few slices of juicy strawberries turn each cupcake into a mini showpiece. You can even sprinkle on a little shaved chocolate or a dusting of powdered sugar for a special occasion vibe. The extra garnish adds both taste and “wow” factor, but honestly, these are delicious even as-is.

Side Dishes

For a full-on dessert spread, pair your Strawberry Cheesecake Cupcakes with a bowl of mixed berries or a scoop of vanilla bean ice cream. If you’re serving them at a party, a tray of shortbread cookies or lemon bars contrasts nicely and celebrates that fresh, fruity theme.

Creative Ways to Present

Think outside the box: serve each cupcake on a pretty saucer with a mini fork, or display them on a cake stand tiered with fresh flowers. They also look adorable nestled into paper cupcake holders at a picnic or bridal shower—personal, portable, and totally irresistible.

Make Ahead and Storage

Storing Leftovers

Keep any extra Strawberry Cheesecake Cupcakes in an airtight container in the refrigerator. They hold up beautifully for up to 3 days, so they’re perfect for making ahead or enjoying a secret treat after the kids go to bed.

Freezing

For longer storage, you can freeze these cupcakes without the preserves and fresh garnish. Just wrap each in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and finish with preserves and garnishes right before serving.

Reheating

There’s no need to reheat—these are best enjoyed chilled! Simply allow frozen cupcakes to thaw in the fridge, and you’ll have creamy, perfectly set cheesecake ready for snacking.

FAQs

Can I use frozen strawberries instead of fresh?

You can substitute with thawed, well-drained frozen strawberries, but be sure to blot them dry to avoid excess moisture. The flavor will be great, though the cupcake texture may be slightly softer.

Are Strawberry Cheesecake Cupcakes gluten-free?

With one easy swap, yes! Just use your favorite gluten-free vanilla cookies as the base, and the rest of the ingredients are naturally gluten-free.

Can I make these ahead for a party?

Absolutely—these cupcakes are even better after chilling overnight. You can prepare them a day in advance and garnish just before serving for maximum freshness and flavor.

What’s the best way to get smooth, creamy cheesecake filling?

Make sure your cream cheese is completely softened to room temperature and beat it with the sugar until extra smooth before adding eggs. Mixing gently helps avoid air bubbles and guarantees a silky result every time.

Can I swap the preserves for another fruit or flavor?

Definitely! Raspberry, blueberry, or even a swirl of lemon curd makes a fun twist on these Strawberry Cheesecake Cupcakes—the base is super versatile for your favorite fruit toppings.

Final Thoughts

Don’t be surprised if these Strawberry Cheesecake Cupcakes become your new go-to dessert! They bring together everything we love in a treat: vibrant fruit, creamy filling, and a presentation that just begs to be shared. Whether you bake them for a special occasion or just a weeknight craving, I hope they make your table (and your day) a little sweeter!

Print