Mini Strawberry Cheesecake Cupcakes Recipe

If you’re looking for a dessert that’s as delightful to serve as it is to eat, Mini Strawberry Cheesecake Cupcakes are a true showstopper. Picture this: a buttery graham cracker crust, dreamy smooth cheesecake filling, and a swirl of sweet strawberry preserves — all packed into individual cupcakes that look stunning on any dessert table. These little beauties are as perfect for special celebrations as they are for a spontaneous weeknight treat. With just the right balance of creamy, fruity, and crumbly, Mini Strawberry Cheesecake Cupcakes are bound to be your new go-to favorite.

this Recipe

Ingredients You’ll Need

The magic of Mini Strawberry Cheesecake Cupcakes comes from a handful of humble ingredients, each playing its own irreplaceable role! From the foundation of the crust to the creamy filling and bright strawberry swirl, everything has its delicious purpose.

• Graham cracker crumbs: These give the base that classic cheesecake crunch and flavor.
• Granulated sugar: Adds sweetness both to the crust and the creamy cheesecake filling.
• Unsalted butter (melted): Binds the graham cracker crumbs into a buttery, luscious crust layer.
• Cream cheese (softened): The hero of your cheesecake — make sure it’s truly soft for the smoothest texture!
• Large eggs: Act as the binder, keeping the filling rich yet light.
• Sour cream: A secret ingredient for tang and unbelievably creamy cheesecake.
• Pure vanilla extract: Infuses a fragrant warmth that makes these cupcakes sing.
• Pinch of salt: Just enough to balance the sweetness and make all the flavors pop.
• Strawberry preserves or sauce: Swirled in for fruity brightness and that gorgeous marbled top.
• Fresh strawberries for garnish (optional): A juicy, pretty finishing touch that signals there’s something special inside.

How to Make Mini Strawberry Cheesecake Cupcakes

Step 1: Prepare for Baking

Begin by preheating your oven to 325°F (163°C) and lining a 12-cup muffin tin with festive cupcake liners. This simple preparation step makes for easy removal and a pretty presentation, setting the stage for your Mini Strawberry Cheesecake Cupcakes’ star moment.

Step 2: Mix and Bake the Crust

In a small bowl, combine the graham cracker crumbs with 3 tablespoons of sugar and the melted butter. You’re looking for a mixture that resembles damp sand — every crumb lightly coated for a buttery finish. Pop about 1 tablespoon of the crust into each liner, pressing it down firmly with the back of a spoon. Bake the crusts for 5 minutes, just until set, then remove and set aside while you whip up the filling.

Step 3: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and 1/2 cup sugar until the mixture is smooth and fluffy. Take your time here; this step is what creates that signature cheesecake creaminess. Next, add the eggs one at a time, making sure each one is fully incorporated before adding the next. Mix in the sour cream, pure vanilla extract, and the pinch of salt. Your batter should be luxuriously smooth and just a bit glossy.

Step 4: Assemble and Swirl

Fill each crust-lined cupcake liner almost to the top with your cheesecake batter. Then add approximately 1 teaspoon of strawberry preserves to the center of each cupcake. For an extra-pretty swirl, give them a gentle twirl with a toothpick. If your preserves seem thick, microwave them briefly so they glide through the batter easily and look picture-perfect.

Step 5: Bake and Cool

Bake the cupcakes for 18 to 20 minutes, keeping an eye out for centers that look just set — a slight wobble is what you’re after, not a firm top. Turn off the oven and let them cool inside, with the oven door slightly cracked, for about 10 minutes. This gradual cooling helps prevent cracks and keeps those cupcake tops lovely. Transfer to a wire rack to finish cooling, then refrigerate for at least 2 hours to let the flavors develop. If you’re feeling fancy, top each cupcake with a fresh strawberry before serving!

How to Serve Mini Strawberry Cheesecake Cupcakes

Garnishes

Garnishing is your chance to make these Mini Strawberry Cheesecake Cupcakes truly pop! A halved fresh strawberry or a sprinkle of powdered sugar transforms each cupcake from simple dessert to eye-catching treat. For extra flair, try a little mint leaf or a drizzle of chocolate for color and contrast.

Side Dishes

These cheesecakes shine alongside fresh berries, a dollop of whipped cream, or even a scoop of homemade vanilla ice cream. Pair them with coffee or a sparkling glass of Moscato for the ultimate sweet finale to brunch, dinner, or a cozy afternoon gathering.

Creative Ways to Present

If you’re entertaining, serve the Mini Strawberry Cheesecake Cupcakes on tiered stands, or nestle each in a pretty party cup. Try arranging them in a heart shape on a platter for special occasions, or setting out a “decorate your own cupcake” bar with extra fruit, sprinkles, and sauces to let everyone customize their dream dessert.

Make Ahead and Storage

Storing Leftovers

Leftover Mini Strawberry Cheesecake Cupcakes store beautifully. Place them in an airtight container and refrigerate for up to 4 days. The flavors continue to meld, and they remain perfectly creamy and satisfying for days to come.

Freezing

If you want to freeze some for later, simply wrap each cooled, ungarnished cupcake in plastic and place in a resealable freezer bag. They’ll keep well for up to a month. Thaw overnight in the fridge before serving, then garnish with fresh strawberries or your favorite toppings.

Reheating

While these cheesecakes are meant to be enjoyed chilled, if you’d like to take the chill off, just let them sit at room temperature for 20-30 minutes before serving. Avoid microwaving, as it can change the creamy texture that makes these cupcakes so irresistible.

FAQs

Can I use low-fat cream cheese to make Mini Strawberry Cheesecake Cupcakes?

Full-fat cream cheese yields the best creamy texture and classic flavor, but you can substitute low-fat if needed. Just keep in mind, the cupcakes may be slightly less rich and have a softer set.

What’s the secret to a smooth cheesecake filling?

Make sure your cream cheese is truly softened to room temperature before mixing. Beat until completely smooth, and add eggs one at a time to prevent lumps for the silkiest batter.

Can I use other fruit preserves for the swirl?

Absolutely! Raspberry, blueberry, or even peach preserves make delicious and colorful alternatives. Just follow the same swirling technique and let your creativity shine.

How do I know when the cupcakes are done baking?

The centers should look just set with a gentle wiggle. Avoid overbaking to keep the centers creamy — they’ll firm up more as they chill in the fridge.

Do I need to use a water bath for these cupcakes?

No need for a water bath. Because of their small size, Mini Strawberry Cheesecake Cupcakes bake evenly and stay moist without any extra fuss. The gradual oven cooling step keeps cracks at bay.

Final Thoughts

If you’re ready for an easy, crowd-pleasing dessert that looks as good as it tastes, give these Mini Strawberry Cheesecake Cupcakes a try! They’re perfect for sharing at gatherings, gifting to friends, or just enjoying all by yourself — trust me, after one bite you’ll see why they’re impossible to resist!

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