If you’re looking for a delightful treat that combines the creamy richness of cheesecake with the playful charm of cupcakes, this Strawberry Cheesecake Cupcakes Recipe will absolutely steal your heart. Each bite delivers a perfect balance of velvety cream cheese, a subtle vanilla wafer crust, and the bright, fresh sweetness of juicy strawberries. It’s an irresistibly charming dessert that’s as easy to make as it is to enjoy, guaranteed to brighten any occasion with vibrant color and classic flavors.
Ingredients You’ll Need
These ingredients are wonderfully simple but play crucial roles in creating the smooth texture, delicate sweetness, and fruity freshness of your Strawberry Cheesecake Cupcakes Recipe. Each component brings something special to the table, ensuring that every cupcake is a little masterpiece.
- Vanilla wafer cookies: Form the perfect crisp and subtly sweet crust at the base of each cupcake.
- Cream cheese (softened): The rich, creamy heart of the cheesecake filling that delivers that classic tang.
- Granulated sugar: Sweetens the filling while helping achieve a smooth texture.
- Large eggs: Bind the ingredients together and give structure to the cupcakes.
- Vanilla extract: Adds warm, aromatic depth to the batter.
- Sour cream: Keeps the cheesecake moist and adds a subtle tanginess.
- Strawberry pie filling or preserves: The luscious topping that brings fresh fruity flavor and color.
- Finely chopped fresh strawberries (optional): Adds vibrant texture and a natural burst of sweetness.
- Paper cupcake liners: Makes for easy removal and presentation.
How to Make Strawberry Cheesecake Cupcakes Recipe
Step 1: Prepare Your Oven and Liners
Start by preheating your oven to 325°F, making sure it’s at the right temperature to bake your cupcakes gently and evenly. Line a 12-cup muffin pan with paper cupcake liners to keep your cheesecakes from sticking and create a neat presentation.
Step 2: Create the Crust
Place one vanilla wafer cookie at the bottom of each paper liner in the muffin pan. This base acts as a simple but essential crust, adding delightful crunch that contrasts perfectly with the creamy filling.
Step 3: Make the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese until it’s luxuriously smooth and lump-free. Gradually add the granulated sugar, mixing until combined. Beat in the eggs one at a time to ensure a well-blended texture. Stir in the vanilla extract and sour cream, blending everything just until incorporated to keep the batter creamy and tender.
Step 4: Fill and Bake
Divide the cheesecake batter evenly among the cupcake liners, filling each about three-quarters full so they have room to rise without spilling over. Bake at 325°F for 20 to 22 minutes, or until the centers are set but still have a slight jiggle—a key sign of perfectly baked cheesecake cupcakes.
Step 5: Cool and Chill
Allow the cupcakes to cool completely in the pan to prevent cracking, then refrigerate them for at least two hours. This chilling step is essential to achieve that classic firm yet creamy consistency we all adore in cheesecake.
Step 6: Add Toppings
Just before serving, top each cupcake with a spoonful of strawberry pie filling or preserves for juicy sweetness. If you want an extra fresh burst, sprinkle on some finely chopped strawberries—they add a beautiful pop of color and flavor.
How to Serve Strawberry Cheesecake Cupcakes Recipe
Garnishes
Elevate these cupcakes with a few simple garnishes. A mint leaf, a small fresh strawberry slice, or even a light dusting of powdered sugar brings a lovely final touch. These garnishes add visual appeal and complement the strawberry flavor beautifully.
Side Dishes
Strawberry Cheesecake Cupcakes Recipe pairs wonderfully with a light accompaniment such as fresh berry salad or a dollop of whipped cream. A cold glass of milk or a cup of hot coffee can also round out the experience, balancing the sweetness with a comforting sip.
Creative Ways to Present
For a charming party display, arrange the cupcakes on a tiered cupcake stand with additional fresh strawberries scattered around. You can also serve them in individual dessert jars with layers of strawberry sauce and crumble on top for a playful twist on presentation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Cheesecake Cupcakes Recipe refrigerated in an airtight container. They stay fresh and creamy for up to 3 days, making them perfect for enjoying over several days or serving at gatherings.
Freezing
You can freeze these cupcakes for longer storage by wrapping each one tightly in plastic wrap and placing them in a freezer-safe bag. They freeze well for up to one month. When ready to eat, thaw in the refrigerator overnight for the best texture.
Reheating
These cupcakes are best enjoyed chilled, but if you prefer a softer texture, allow them to come to room temperature for about 30 minutes before serving. Avoid microwaving as it can affect the texture of the cheesecake and cause separation.
FAQs
Can I use a graham cracker crust instead of vanilla wafers?
Absolutely! Mixing graham cracker crumbs with melted butter creates a more traditional cheesecake crust and pairs beautifully with the strawberry topping.
Is it necessary to refrigerate the cheesecake cupcakes?
Yes, refrigeration is essential to allow the cheesecake filling to set properly and to keep the cupcakes fresh and safe to eat.
Can I substitute the strawberry topping with another fruit?
You can swap the strawberry pie filling for blueberry, cherry, or even caramel toppings to personalize the flavor while keeping the same creamy texture.
What is the best way to avoid cracking on top of the cupcakes?
Don’t overbake your cupcakes and bake them at a slightly lower temperature. Allowing them to cool gradually in the pan also helps prevent cracks.
Can I make these cupcakes dairy-free or vegan?
This recipe relies heavily on dairy ingredients like cream cheese and sour cream, which contribute to the texture and flavor. Substituting with vegan alternatives is possible but may require adjustments to achieve the right consistency.
Final Thoughts
Making this Strawberry Cheesecake Cupcakes Recipe is such a joy, and sharing them with friends and family creates instant smiles and happy memories. The combination of simple ingredients and straightforward steps results in a dessert that feels both special and approachable. I can’t wait for you to try this recipe and celebrate the lovely burst of strawberry goodness tucked inside each creamy cupcake.
Print
Strawberry Cheesecake Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 37 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These delightful Strawberry Cheesecake Cupcakes feature a creamy cheesecake filling atop a crunchy vanilla wafer crust, topped with sweet strawberry pie filling and fresh strawberries. Perfectly portioned for a single-serve dessert, they combine rich flavors with a fruity finish for a crowd-pleasing treat.
Ingredients
Crust
- 12 vanilla wafer cookies
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
Topping
- 1 cup strawberry pie filling or strawberry preserves
- 1/2 cup finely chopped fresh strawberries (optional)
Other
- 12 paper cupcake liners
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C) and line a 12-cup muffin pan with paper cupcake liners. Place one vanilla wafer cookie at the bottom of each liner to create the crust base for the cupcakes.
- Mix Cream Cheese: In a mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer or by hand.
- Add Sugar and Eggs: Add the granulated sugar to the cream cheese and beat until well combined. Then, add the eggs one at a time, beating thoroughly after each addition to ensure a smooth batter.
- Incorporate Flavorings: Stir in the vanilla extract and sour cream, mixing just until the batter is fully blended and smooth without overmixing.
- Fill Liners: Divide the cheesecake batter evenly among the cupcake liners, filling each about three-quarters full to leave room for expansion.
- Bake: Bake in the preheated oven for 20 to 22 minutes, or until the centers are set with a slight jiggle. Avoid overbaking for a perfect texture.
- Cool and Chill: Allow the cupcakes to cool completely in the pan at room temperature, then transfer to the refrigerator and chill for at least 2 hours to set properly.
- Add Toppings and Serve: Before serving, top each cupcake with a spoonful of strawberry pie filling or preserves, and sprinkle with finely chopped fresh strawberries if desired for added freshness and texture.
Notes
- You can use graham cracker crumbs mixed with melted butter as a substitute for vanilla wafers for a more traditional cheesecake crust.
- Try swapping the strawberry topping with blueberry, cherry, or caramel preserves for variety.
- To achieve the best texture, do not overbake; the cheesecake should still have a slight jiggle in the center when done.
