If you have a soft spot for creamy, fruity desserts that feel both indulgent and delightfully fresh, then you are going to absolutely love this Mini Strawberry Cheesecake Cupcakes Recipe. These little gems bring together the classic flavors of rich cheesecake and vibrant strawberries in an adorable, easy-to-eat form that’s perfect for any occasion. Whether you’re treating yourself or impressing guests, these cupcakes balance buttery graham cracker crusts, luscious cream cheese filling, and a sweet-tart strawberry compote, all in perfect harmony. I promise, once you try this Mini Strawberry Cheesecake Cupcakes Recipe, they’ll become a go-to favorite in your baking repertoire.
Ingredients You’ll Need
The beauty of the Mini Strawberry Cheesecake Cupcakes Recipe lies not only in their taste but also in the simplicity and careful selection of the ingredients. Each component plays a vital role: the graham cracker crumbs create that crunchy base, the cream cheese delivers that smooth, velvety texture, and fresh strawberries add bright, juicy bursts of flavor that tie everything together. Here’s what you’ll need:
- 1 1/2 cups graham cracker crumbs: Gives the cupcakes a buttery, crunchy crust that’s the perfect foundation.
- 1/4 cup melted unsalted butter: Binds the crust and adds richness without overpowering the flavors.
- 2 cups softened cream cheese: The star ingredient that makes the filling luxuriously creamy and smooth.
- 3/4 cup granulated sugar: Sweetens the cheesecake filling just right without masking the cream cheese.
- 2 large eggs: Adds structure and richness to the filling, helping it set beautifully.
- 1 teaspoon vanilla extract: Brings warmth and depth to balance the tanginess of the cream cheese.
- 1/4 cup sour cream: Enhances the creaminess while adding a subtle tang.
- 1 cup fresh strawberries, diced: Folded into the filling to bring natural sweetness and a juicy texture.
- 2 tablespoons strawberry jam: Adds an extra layer of fruity sweetness and helps keep the strawberries moist.
- 1 cup fresh strawberries, diced (for compote): Used for the topping, these strawberries become a luscious, sticky compote.
- 1/4 cup granulated sugar (for compote): Sweetens and balances the fruit’s natural tartness.
- 1 tablespoon lemon juice: Adds brightness to the compote, making it zingy and refreshing.
- 1 teaspoon cornstarch dissolved in 1 tablespoon cold water: Thickens the compote to a glossy finish that stays put on top of each cupcake.
How to Make Mini Strawberry Cheesecake Cupcakes Recipe
Step 1: Preheat the Oven
Begin by setting your oven to 325°F (165°C). This moderate temperature ensures the cheesecakes bake evenly and avoid cracking. Also, line your cupcake pan with sturdy cupcake liners to help retain the shape and make removal easy, ensuring every cupcake emerges perfectly intact.
Step 2: Prepare the Crust
Mix the graham cracker crumbs with the melted unsalted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of each cupcake liner to form an even crust base. This crust delivers a buttery crunch that keeps every bite interesting and gives the cheesecake that classic, irresistible touch.
Step 3: Make the Cheesecake Filling
Using a mixer, beat the softened cream cheese and granulated sugar until the mixture is silky smooth and lump-free. Beat in the eggs one at a time to maintain the creamy texture, then stir in the vanilla extract and sour cream. These ingredients create a rich, dense, yet creamy filling that melts in your mouth.
Step 4: Add Strawberries
Carefully fold in the diced fresh strawberries along with the strawberry jam. The strawberries impart natural sweetness and bright bursts of flavor, while the jam adds moisture and a hint of extra sweetness—just enough to elevate the filling without overpowering its creamy base.
Step 5: Fill and Bake
Spoon the cheesecake mixture evenly into the cupcake liners, filling each about three-quarters full. Bake for 20 to 22 minutes until the edges are set but the centers still have a slight jiggle to them—this ensures the perfect creamy texture once cooled. Let them cool completely at room temperature before moving on to the next step.
Step 6: Prepare Strawberry Compote
In a saucepan, cook the diced fresh strawberries with the sugar and lemon juice over medium heat until the fruit softens and releases its juices. Stir in the dissolved cornstarch and cook for a few more minutes until the mixture thickens into a glossy, syrupy compote that tastes like summer in a spoon. Cool the compote completely before assembling.
Step 7: Assemble
Once the cupcakes are fully cooled, top each one with a generous spoonful of the strawberry compote. This fruity topping adds the perfect balance of acidity and sweetness, finishing off your Mini Strawberry Cheesecake Cupcakes Recipe with a pop of fresh color and irresistible flavor.
How to Serve Mini Strawberry Cheesecake Cupcakes Recipe
Garnishes
To make your Mini Strawberry Cheesecake Cupcakes Recipe truly stand out, consider adding a sprinkle of crushed graham cracker crumbs or a fresh mint leaf on top. These simple garnishes add texture and visual appeal, making your presentation look as delightful as the taste.
Side Dishes
Pair these cupcakes with a light, refreshing side such as a small bowl of mixed berries or a crisp green salad with citrus dressing. The contrast in flavors will keep your palate refreshed and make the dessert feel even more special during gatherings or afternoon tea.
Creative Ways to Present
For an extra wow factor, arrange your Mini Strawberry Cheesecake Cupcakes Recipe on a tiered dessert stand accented with edible flowers or fresh strawberry slices. You can also serve them in clear mini jars with layers of strawberry compote and crumbled crust for a fun twist that’s perfect for parties or gifting.
Make Ahead and Storage
Storing Leftovers
After enjoying your cupcakes, store any leftovers in an airtight container in the refrigerator. They will keep well for up to 3 days, maintaining their creamy texture and fresh strawberry flavor beautifully. Make sure to keep the strawberry compote separate until ready to serve if possible, to preserve the crust’s crunchiness.
Freezing
You can freeze these Mini Strawberry Cheesecake Cupcakes Recipe for up to 1 month. Place them on a baking sheet lined with parchment paper and freeze until solid, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before serving for the best texture and flavor.
Reheating
Since these treats are best served chilled, reheating isn’t necessary. However, if you prefer them slightly warmer, allow them to sit at room temperature for about 15 to 20 minutes. This will soften the cheesecake filling without compromising the texture or taste.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are ideal for maintaining a bright, firm texture in both the filling and compote, but you can use frozen if fresh aren’t available. Just make sure to thaw and drain them well to avoid extra moisture making the cheesecake too soggy.
How do I prevent cracks in my cheesecake cupcakes?
To avoid cracks, bake at the recommended low temperature and don’t overbake—look for a slight jiggle in the center when done. Also, letting the cupcakes cool gradually at room temperature before refrigerating helps prevent sudden temperature changes that cause cracking.
Can I make these cupcakes gluten-free?
Yes! Simply substitute the graham cracker crumbs with a gluten-free alternative, or use crushed gluten-free cookies. Just be sure the butter amount remains the same to keep the crust’s texture intact.
Is it necessary to add sour cream in the filling?
Sour cream isn’t mandatory but it adds a beautiful tang and creaminess that elevates the cheesecake flavor and helps create a smooth, tender texture. You can replace it with Greek yogurt as a healthier alternative.
What’s the best way to dice strawberries for the filling?
Cut strawberries into uniformly small pieces—about 1/4-inch dice—so they distribute evenly throughout the filling and don’t weigh down the batter. This ensures you get a burst of strawberry in every bite without moisture pooling at the bottom.
Final Thoughts
There’s something truly special about these Mini Strawberry Cheesecake Cupcakes Recipe that just makes every occasion a little sweeter. Easy to make, gorgeous to look at, and delicious beyond words, they’re the perfect treat to share or savor on your own. I can’t wait for you to try them and see how these luscious little cupcakes become a cherished favorite just like they are in my kitchen. Happy baking and even happier tasting!
Print
Mini Strawberry Cheesecake Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Strawberry Cheesecake Cupcakes combine a buttery graham cracker crust with a smooth, creamy cheesecake filling bursting with fresh strawberries and a sweet strawberry compote topping. Perfect for individual servings, these delightful treats make a charming dessert for any occasion.
Ingredients
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 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 cup fresh strawberries, diced
- 2 tablespoons strawberry jam
Strawberry Compote
- 1 cup fresh strawberries, diced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) and line a cupcake pan with cupcake liners to prepare for baking.
- Prepare the Crust: In a bowl, combine graham cracker crumbs and melted unsalted butter. Mix thoroughly until the crumbs are evenly coated. Press this mixture firmly into the bottom of each cupcake liner, creating a solid base for the cheesecake.
- Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
- Add Strawberries: Gently fold diced strawberries and strawberry jam into the cheesecake mixture, being careful not to overmix to keep the texture light.
- Fill and Bake: Spoon the cheesecake filling over the prepared crusts in the cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 20 to 22 minutes, or until the centers are set but still slightly jiggly. Remove from oven and allow to cool completely.
- Prepare Strawberry Compote: In a saucepan, combine diced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries soften and release their juices. Stir in the dissolved cornstarch mixture and continue to cook until the compote thickens. Remove from heat and let cool.
- Assemble: Once the cheesecake cupcakes are cooled, top each with a spoonful of the prepared strawberry compote. Garnish as desired before serving.
Notes
- Ensure cream cheese is fully softened for a smooth filling free of lumps.
- Do not overbake the cheesecake; a slight jiggle indicates perfect doneness.
- For best flavor, use fresh, ripe strawberries both in the filling and compote.
- The strawberry jam adds sweetness and enhances the strawberry flavor in the filling.
- You can substitute sour cream with Greek yogurt for a tangier taste.
- Store leftovers in the refrigerator for up to 3 days.
