If you have a sweet tooth and adore all things strawberry and cheesecake, you are in for such a treat with this Strawberry Cheesecake Cupcakes Recipe. These delightful little cupcakes marry a buttery graham cracker crust with a creamy, dreamy strawberry-infused cheesecake filling, all topped with a fresh strawberry compote that bursts with vibrant flavor. Perfect for celebrations, afternoon tea, or simply whenever you want to spoil yourself, this recipe offers a charming twist on classic cheesecake that’s easy to make and absolutely irresistible.
Ingredients You’ll Need
The magic of this Strawberry Cheesecake Cupcakes Recipe comes alive with a handful of simple, familiar ingredients, each bringing its own special touch to the final product. From the crunchy crust to the luscious filling and the sweet-tangy topping, every component combines to create cupcakes that look and taste like a masterpiece.
- Graham cracker crumbs: These provide a crunchy, buttery base that gives the cupcakes a classic cheesecake crust texture.
- Melted unsalted butter: Helps bind the crust ingredients together while adding rich flavor.
- Softened cream cheese: The creamy centerpiece of the filling, ensuring a smooth and luscious texture.
- Granulated sugar: Sweetens both the filling and compote just right without overpowering.
- Large eggs: Bind the cheesecake mixture to give it that lovely, firm structure once baked.
- Vanilla extract: Adds warmth and depth to the cheesecake’s flavor profile.
- Sour cream: Keeps the filling moist and smooth, balancing richness with a bit of tang.
- Fresh strawberries, finely chopped: Infuse the cheesecake with authentic, fresh strawberry flavor and tiny bursts of juicy texture.
- Strawberry jam: Enhances the strawberry sweetness and helps the filling set beautifully.
- Fresh strawberries, chopped (for compote): The base of the topping, providing a vibrant, fresh appeal.
- Additional granulated sugar (for compote): Sweetens and helps the compote thicken.
- Lemon juice: Adds a bright, balancing acidity to the strawberry compote.
- Cornstarch dissolved in cold water: Thickens the compote perfectly without altering the fresh fruit flavor.
How to Make Strawberry Cheesecake Cupcakes Recipe
Step 1: Prepare Your Workspace
First things first, preheat your oven to 325°F (160°C) and line a standard muffin pan with cupcake liners. This simple step ensures your cupcakes come out cleanly and evenly baked every time. Trust me, setting up your oven and pan ahead saves so much stress!
Step 2: Make the Graham Cracker Crust
Mix the graham cracker crumbs and melted butter until the texture looks like wet sand. Then press this mixture firmly into the bottom of each cupcake liner. This crust gets wonderfully crisp in the oven and acts as the perfect sturdy base for your creamy filling.
Step 3: Whip Up the Cheesecake Filling
Beat the softened cream cheese and sugar together until silky smooth. It’s crucial to avoid lumps here since the texture matters so much for cheesecake. Next, add eggs, vanilla, sour cream, finely chopped strawberries, and strawberry jam. Mix everything well to infuse the filling with that fantastic berry flavor while maintaining its creaminess.
Step 4: Bake Your Cupcakes
Divide the filling evenly among the cupcake liners with prepared crusts. Bake them in your preheated oven for about 20 to 25 minutes, or until the filling is set but still jiggles slightly in the center. This delicate wobble lets you know they’ll be perfectly creamy once chilled.
Step 5: Make the Strawberry Compote
While your cupcakes bake, get started on the topping by simmering the chopped strawberries with sugar and lemon juice over medium heat. After a few minutes, stir in the cornstarch slurry to thicken it up nicely. Cook until your compote is glossy and has a beautiful spreadable consistency.
Step 6: Chill and Add the Finishing Touch
Once baked, remove the cupcakes from the oven and allow them to cool to room temperature. Then chill them in the fridge for at least two hours — patience here really pays off! Just before serving, generously top each cupcake with the luscious strawberry compote for a show-stopping presentation and flavor pop.
How to Serve Strawberry Cheesecake Cupcakes Recipe
Garnishes
To make these strawberry cheesecake cupcakes even more inviting, try topping with a whole fresh strawberry, a sprig of mint, or a delicate dusting of powdered sugar. These little accents add a nice burst of color and a touch of elegance, perfect if you’re serving guests or want to spoil yourself.
Side Dishes
These cupcakes pair beautifully with a dollop of whipped cream or a scoop of vanilla bean ice cream for an extra creamy experience. For a refreshing contrast, serve them alongside a light green salad with citrus dressing or a cup of freshly brewed tea — it balances the richness wonderfully.
Creative Ways to Present
For a fun twist, think about layering the cheesecake filling, strawberry compote, and even crushed graham crackers in glass jars for a deconstructed version. Or decorate cupcakes with edible flowers or chocolate shavings for a fancy touch that’ll wow everyone at your next gathering.
Make Ahead and Storage
Storing Leftovers
Store these delicious strawberry cheesecake cupcakes in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making them an excellent candidate for pre-planning your dessert table or weekend treats.
Freezing
You can freeze the baked and cooled cupcakes without the compote for up to 1 month. Make sure to wrap them individually in plastic wrap and place them in an airtight container or freezer bag. Thaw overnight in the refrigerator before serving, then add fresh compote or toppings.
Reheating
When you’re ready to enjoy refrigerated leftovers, bring them to room temperature by leaving them out for about 15-20 minutes. Avoid microwaving as it can affect the creamy texture of the cheesecake. Instead, simply enjoy chilled or at room temperature for the best experience.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries can be used, but thaw and drain them well before adding to avoid extra liquid that could make the filling too runny.
How can I tell when the cupcakes are done baking?
They’re done when the edges are set, and the centers still have a slight jiggle when you gently shake the pan. Overbaking can make them dry, so keep an eye on them near the end.
Can I make this recipe dairy-free or vegan?
This recipe relies heavily on dairy for texture and flavor, but you can experiment with dairy-free cream cheese and vegan butter. Just note that texture and taste may differ significantly.
Is it necessary to chill the cupcakes before serving?
Chilling for at least two hours helps the cheesecake set properly, giving you that classic dense and creamy texture you expect. It also makes them easier to top with the compote.
Can I prepare the strawberry compote in advance?
Absolutely! The compote can be made up to 3 days ahead and stored in the refrigerator. Just bring it to room temperature or warm slightly before spooning over the cupcakes.
Final Thoughts
I genuinely cannot recommend the Strawberry Cheesecake Cupcakes Recipe enough if you want to impress your friends or treat yourself to something special. They’re the perfect combo of creamy, sweet, and fresh, wrapped up in a neat little cupcake form that’s both charming and satisfying. So roll up your sleeves, gather those ingredients, and enjoy every bite of this utterly delightful dessert!
Print
Strawberry Cheesecake Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these luscious Strawberry Cheesecake Cupcakes featuring a buttery graham cracker crust, creamy cheesecake filling infused with fresh strawberries and strawberry jam, topped with a homemade strawberry compote. Perfectly portioned and baked to creamy perfection, these cupcakes make an irresistible dessert for any occasion.
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted unsalted butter
Cheesecake Filling
- 2 cups softened cream cheese
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 cup fresh strawberries, finely chopped
- 2 tbsp strawberry jam
Strawberry Compote
- 1 cup fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch dissolved in 1 tbsp cold water
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) and line a standard muffin pan with cupcake liners to prepare for baking.
- Prepare Crust: Combine the graham cracker crumbs with melted unsalted butter until evenly mixed, then press this mixture firmly into the bottom of each cupcake liner to form the crust base.
- Make Cheesecake Filling: In a bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, then stir in vanilla extract, sour cream, finely chopped fresh strawberries, and strawberry jam. Mix well to combine all ingredients thoroughly.
- Fill Cupcakes: Evenly divide the cheesecake filling among the prepared crusts in the cupcake liners, filling each about three-quarters full to allow for gentle rising during baking.
- Bake: Bake the cupcakes in the preheated oven for 20-25 minutes, or until the cheesecake filling is set but still slightly jiggly in the center.
- Prepare Strawberry Compote: While the cupcakes bake, combine chopped strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally until the mixture thickens, then stir in the cornstarch slurry and cook for an additional minute to activate thickening. Remove from heat and allow to cool.
- Cool and Chill: Allow the cupcakes to cool completely at room temperature, then chill them in the refrigerator for at least 2 hours to set fully.
- Serve: Before serving, top each chilled cheesecake cupcake with a spoonful of the strawberry compote for a fresh, fruity finish.
Notes
- For best results, ensure cream cheese is softened to room temperature before mixing to avoid lumps.
- You can substitute fresh strawberries in the filling with frozen, but fresh is preferred for texture and flavor.
- The strawberry compote can be prepared ahead of time and stored in the refrigerator for up to 3 days.
- Use high-quality graham crackers for the crust to enhance flavor.
- Ensure cupcakes are fully chilled for easier removal from liners and better texture.
