Get ready to fall head over heels for Strawberry Cheesecake Cupcakes! These little beauties combine the rich, creamy decadence of classic cheesecake with a burst of sweet, juicy strawberries—all in a perfectly portioned cupcake form. Whether you’re planning a special gathering or simply looking for a sweet treat to brighten your day, these cupcakes bring together everything you love about cheesecake, with a fruity twist that keeps everyone coming back for seconds. Trust me, from the tender vanilla wafer base to the vibrant strawberry topping, there’s so much to love in every bite!
Ingredients You’ll Need
The ingredients list for these Strawberry Cheesecake Cupcakes is wonderfully short and sweet—each one is essential for achieving that dreamy texture and flavor. From the creamy base to the juicy, jewel-like strawberries, every component plays a unique role in making these cupcakes truly special.
- Vanilla wafer cookies: These create a delicious, simple crust that holds up the creamy filling perfectly.
- Cream cheese (softened): The star of the show, providing that unmistakable rich and tangy cheesecake flavor.
- Granulated sugar: Sweetens the batter and balances the tartness of the cream cheese.
- Large eggs: Help bind the filling and give the cupcakes their luscious, creamy structure.
- Vanilla extract: Adds warmth and depth, allowing all the flavors to shine.
- Sour cream: Brings an extra layer of tanginess and keeps the cheesecake moist and smooth.
- Fresh strawberries (chopped): These bursts of fruit flavor and color make every bite special.
- Strawberry preserves: The finishing touch for a sweet, glossy topping that echoes the natural strawberry flavor.
- Whipped cream and sliced strawberries (optional): Perfect for garnishing and adding a touch of elegance.
How to Make Strawberry Cheesecake Cupcakes
Step 1: Preheat and Prep
Start by preheating your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners—this makes it super easy to lift out your cupcakes later. Place one vanilla wafer cookie flat-side-down in the bottom of each liner. This simple step becomes the no-fuss crust, saving you time while still giving that classic cheesecake base.
Step 2: Mix the Cream Cheese Filling
In a large mixing bowl, blend the softened cream cheese and granulated sugar together until smooth and fluffy. This part is so satisfying—a good electric mixer makes short work of it. Once you have a creamy, lump-free mixture, you’re on your way to perfect Strawberry Cheesecake Cupcakes!
Step 3: Add Eggs and Flavorings
Next, add your eggs one at a time, mixing well after each addition. This ensures the batter stays silky and well-combined. Now add the vanilla extract and sour cream, mixing until everything is just incorporated. The sour cream makes the filling extra decadent, while vanilla gives those cozy, familiar notes.
Step 4: Fold in the Strawberries
Time for a splash of color and flavor! Gently fold in the chopped fresh strawberries by hand. This makes sure you get juicy bits of fruit studded throughout the creamy cheesecake, creating that deliciously vibrant surprise in every bite.
Step 5: Fill, Bake, and Cool
Divide the batter evenly among your prepared muffin tins, filling each cup just about three-quarters full. Pop them in the oven and bake for 22 to 25 minutes, until the centers are set and the tops are barely beginning to crack. Let them cool in the pan for about 10 minutes, then carefully transfer to a wire rack to cool completely before chilling in the fridge for at least 2 hours. This chilling time is crucial—it helps the flavor and texture develop, making every cupcake creamy and sliceable.
Step 6: Add Toppings
Right before serving, warm the strawberry preserves just enough so they’re easy to drizzle or spoon. Spread a small amount on top of each chilled cupcake, letting it gently cascade over the creamy surface. For a little extra flair, dollop on whipped cream and add a slice of fresh strawberry as a garnish. Voilà! Your Strawberry Cheesecake Cupcakes are now ready to impress.
How to Serve Strawberry Cheesecake Cupcakes
Garnishes
Topping your Strawberry Cheesecake Cupcakes with a swirl of whipped cream and a vibrant strawberry slice not only adds visual appeal but also makes every bite feel like an indulgent treat. A sprig of mint or a dusting of powdered sugar can also give them bakery-worthy sparkle!
Side Dishes
Pairing these sweet, creamy cupcakes with a light fruit salad or a glass of sparkling lemonade is my favorite way to round out the dessert table. If you’re going all out, serve them with some crisp buttery cookies or a plate of mixed berries to keep the theme bright and fresh.
Creative Ways to Present
Want to make your Strawberry Cheesecake Cupcakes the star of the show? Arrange them on a tiered cake stand for parties, or serve each cupcake in a vintage teacup for a whimsical twist. For picnics, simple deli paper or a pastel cupcake box makes them easy and portable—perfect for sharing!
Make Ahead and Storage
Storing Leftovers
If you find yourself with a few extra Strawberry Cheesecake Cupcakes (which is pretty rare in my house!), simply store them in an airtight container in the refrigerator. They’ll stay fresh, creamy, and delicious for about 3 days—making them great for both advance prep and next-day snacking.
Freezing
Cheesecake freezes beautifully, and these cupcakes are no exception! After chilling completely, wrap each cupcake (without toppings) in plastic wrap, then place in a freezer-safe container. Freeze for up to two months. Thaw overnight in the fridge, and you’re ready for a sweet treat anytime.
Reheating
No need to reheat—just let the Strawberry Cheesecake Cupcakes come to room temperature for 15–20 minutes after removing from the fridge for the perfect creamy consistency. If you’ve frozen them, allow them to thaw overnight in the refrigerator before adding any toppings and serving.
FAQs
Can I use frozen strawberries in the cupcakes?
Yes, you can use frozen strawberries! Just be sure to thaw and drain them well, then pat dry to avoid any extra liquid making the batter too wet.
Is there a gluten-free option for the crust?
Absolutely! Swap out the regular vanilla wafer cookies for your favorite gluten-free vanilla cookies, and you’ll have gluten-free Strawberry Cheesecake Cupcakes everyone can enjoy.
Why did my cupcakes crack on top?
A little cracking is normal and actually adds to the texture, especially once you add the strawberry preserves on top. Avoiding overbaking and making sure not to overmix the batter can help minimize cracks.
How can I make these ahead for a party?
You can bake the cupcakes a day in advance and store them, covered, in the fridge. Add the strawberry preserves and garnishes right before serving for the freshest flavor and prettiest presentation.
Can I use a different fruit for the topping?
Of course! Feel free to try raspberry, blueberry, or apricot preserves if you’re feeling adventurous. Just keep in mind, using strawberries brings that classic flavor combination everyone loves in Strawberry Cheesecake Cupcakes.
Final Thoughts
If you’re searching for an easy, crowd-pleasing dessert that’s guaranteed to deliver smiles, Strawberry Cheesecake Cupcakes are your answer. They’re everything you could want in a sweet treat—creamy, fruity, and absolutely irresistible. Give them a try and watch your friends and family swoon over every delicious bite!
Print
Strawberry Cheesecake Cupcakes Recipe
- Total Time: 40 minutes (plus chilling time)
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Indulge in these delightful Strawberry Cheesecake Cupcakes that offer a perfect balance of creamy cheesecake, sweet strawberries, and a hint of vanilla, all in a convenient handheld form.
Ingredients
12 Vanilla Wafer Cookies:
12 pieces
16 oz Cream Cheese (Softened):
16 ounces
1/2 Cup Granulated Sugar:
1/2 cup
2 Large Eggs:
2 eggs
1 Teaspoon Vanilla Extract:
1 teaspoon
1/4 Cup Sour Cream:
1/4 cup
1 Cup Chopped Fresh Strawberries:
1 cup
1/4 Cup Strawberry Preserves:
1/4 cup
Whipped Cream and Sliced Strawberries for Garnish (Optional):
as needed
Instructions
- Preheat the Oven: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
- Making the Base: Place one vanilla wafer cookie in the bottom of each liner.
- Prepare the Cheesecake Mixture: In a large mixing bowl, beat the cream cheese and sugar until smooth and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated. Gently fold in the chopped strawberries.
- Bake: Divide the batter evenly among the prepared muffin cups. Bake for 22 to 25 minutes, or until the centers are set and the tops are just beginning to crack.
- Cool and Chill: Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours.
- Final Touches: Before serving, warm the strawberry preserves slightly and spoon a small amount on top of each cupcake. Garnish with whipped cream and sliced strawberries if desired.
Notes
- These cupcakes can be made a day ahead and stored in the fridge.
- For a gluten-free version, use gluten-free vanilla cookies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 16g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
