Strawberry Cheesecake Cupcakes
There’s something magical about cheesecake. It’s so creamy and delicious, and it’s so much easier to make than people think. The crust is really the hardest part; once that’s made, you just blend cream cheese with sugar and whatever other goodies you have in mind, pour it on, and bake it.
But what I really love most about cheesecake is how versatile it is. You can add practically any flavor to that creamy filling and it will be delicious. Lemon, pumpkin, caramel, chocolate, coffee – no matter what flavor you name, if you add “cheesecake” after it, you’ve got something amazing.
My latest twist on cheesecake is these little Strawberry Cheesecake Cupcakes. These are baked in a cupcake tin, so the portions are already dished out – which means no struggle between guilt and greed as you decide how big a piece you want. And better still, they’re topped with this spectacular strawberry sauce. It’s really easy to make, but it adds a fresh, bright, springtime flavor that takes the basic sweet-tangy taste of the cheesecake to the next level.
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Of course, if you don’t like strawberries, or some of your guests don’t, these little cakes are also delicious plain. But with the strawberry sauce, they’re spectacular.
Strawberry Cheesecake Cupcakes
INGREDIENTS:
Cheesecake Ingredients:
1 cup graham cracker crumbs
4 tablespoons unsalted butter, melted
2 tablespoons sugar
16 ounces cream cheese, softened
½ cup sour cream
¼ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
Strawberry Sauce Ingredients:
1 cup strawberries, – cut in half
½ teaspoon lemon juice
2 teaspoons sugar
Directions:
1. Preheat oven to 325 degrees F and line a muffin pan with paper liners. Combine graham cracker, butter and 2 TB sugar in a small bowl. Texture should be similar to wet sand. Divide crust mixture evenly into the bottoms of muffin tins. Bake for 5-6 minutes or until golden brown, allowing to cool completely when finished.
2. Assemble the cheesecake filling. Beat cream cheese in a stand mixer with the beater attachment. Add in sour cream, 1/4 cup sugar, eggs and vanilla. Mix until well combined. Pour cheesecake mixture into muffin tin. It will be about 2-3 tablespoons per muffin tin, filling almost completely.
3. Bake for 20 minutes or until the cheesecakes are set. They will still jiggle a tiny bit, but that is ok. They will continue to cook and harden up more as they cool. Allow them to cool completely in the muffin tin. Once cooled, put them in the refrigerator to chill. Serve cold, topped with fresh strawberries or my homemade sauce below. Not a fan of toppings, these cupcakes taste great on their own!
Homemade Strawberry Sauce:
Add strawberries, lemon juice and sugar to a small saucepan. Simmer on low for 15 minutes, mashing up strawberries with the back of a wooden spoon. Remove from heat and allow to cool.
Using a food processor or blender mix until creamy and thick. Place back in the fridge and serve cold.
Strawberry Cheesecake Cupcakes
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Ingredients
Cheesecake Ingredients:
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter melted
- 2 tablespoons sugar
- 16 ounces cream cheese softened
- ½ cup sour cream
- ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Strawberry Sauce Ingredients:
- 1 cup strawberries - cut in half
- ½ teaspoon lemon juice
- 2 teaspoons sugar
Instructions
- Preheat oven to 325 degrees F and line a muffin pan with paper liners. Combine graham cracker, butter and 2 TB sugar in a small bowl. Texture should be similar to wet sand. Divide crust mixture evenly into the bottoms of muffin tins. Bake for 5-6 minutes or until golden brown, allowing to cool completely when finished.
- Assemble the cheesecake filling. Beat cream cheese in a stand mixer with the beater attachment. Add in sour cream, 1/4 cup sugar, eggs and vanilla. Mix until well combined. Pour cheesecake mixture into muffin tin. It will be about 2-3 tablespoons per muffin tin, filling almost completely.
- Bake for 20 minutes or until the cheesecakes are set. They will still jiggle a tiny bit, but that is ok. They will continue to cook and harden up more as they cool. Allow them to cool completely in the muffin tin. Once cooled, put them in the refrigerator to chill. Serve cold, topped with fresh strawberries or my homemade sauce below. Not a fan of toppings, these cupcakes taste great on their own!
Homemade Strawberry Sauce:
- Add strawberries, lemon juice and sugar to a small saucepan. Simmer on low for 15 minutes, mashing up strawberries with the back of a wooden spoon. Remove from heat and allow to cool.
- Using a food processor or blender mix until creamy and thick. Place back in the fridge and serve cold.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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How many does this make?
10- 12 cupcakes 🙂
The sugars in the directions aren’t labeled. What sugar goes in the graham crackers and which goes in the cheesecake filling?
2 TB go in with the crust, and the 1/4 go in with the cheesecake filling 🙂
Made this recipe in tiny cupcake form and it was AMAZING ! The recipe had a great taste and the texture of the cheesecakes were perfect, even being bite size! Printed this recipe out because I will surely be going back to it again! Thanks so much!
Hi there what’s the calorie content on this? Still yummy 🤤