If you have a sweet tooth and love the delightful combination of creamy cheesecake and fresh strawberries, you are going to adore this Mini Strawberry Cheesecake Cupcakes Recipe. These adorable treats pack all the luscious flavors of a classic strawberry cheesecake into a perfectly sized cupcake, making them ideal for parties, cozy afternoons, or whenever you need a little dessert pick-me-up. With a crumbly graham cracker crust, a silky cream cheese filling studded with juicy diced strawberries, and a glossy homemade strawberry compote topping, these mini masterpieces bring together a symphony of textures and flavors that simply melt in your mouth.
Ingredients You’ll Need
Crafting the perfect Mini Strawberry Cheesecake Cupcakes Recipe is straightforward because each ingredient plays an essential role in delivering that irresistible taste and texture. From the crunchy crust to the creamy filling and the vibrant topping, these ingredients work in harmony to create a memorable dessert experience.
- 1 1/2 cups graham cracker crumbs: Provides a buttery, crispy base that contrasts beautifully with the smooth cheesecake.
- 1/4 cup melted unsalted butter: Binds the crust crumbs together and adds richness without overpowering the flavor.
- 2 cups softened cream cheese: The star ingredient that gives the cupcakes their creamy texture and tangy flavor.
- 3/4 cup granulated sugar: Sweetens the cheesecake filling just right without being too overpowering.
- 2 large eggs: Help set the cheesecake custard and add richness.
- 1 teaspoon vanilla extract: Adds warmth and depth of flavor that enhances the cream cheese.
- 1/4 cup sour cream: Contributes moisture and a subtle tang that balances the sweetness.
- 1 cup fresh strawberries, diced: Folded into the filling to add bursts of fruity freshness and a pop of color.
- 2 tablespoons strawberry jam: Enhances the strawberry flavor and sweetens the filling further.
- 1 cup fresh strawberries, diced (for compote): Used in the topping for an irresistibly bright and juicy finish.
- 1/4 cup granulated sugar (for compote): Sweetens the strawberries and helps create syrupy lushness.
- 1 tablespoon lemon juice: Adds brightness and a slight zing that balances the sweetness in the compote.
- 1 teaspoon cornstarch dissolved in 1 tablespoon cold water: Thickens the strawberry compote to perfect spoonable consistency.
How to Make Mini Strawberry Cheesecake Cupcakes Recipe
Step 1: Preheat the Oven
The first step is to get your oven ready by preheating it to 325°F (165°C). While it heats up, line your cupcake pan with cupcake liners—this keeps your mini cheesecakes neat and makes for easy removal after baking.
Step 2: Prepare the Crust
Mix those golden graham cracker crumbs with melted unsalted butter until every crumb is perfectly coated and holds together when pressed. Then, firmly press this mixture into the bottom of each cupcake liner to create a crisp, buttery base that will support your creamy filling.
Step 3: Make the Cheesecake Filling
In a mixing bowl, beat together softened cream cheese and granulated sugar until silky smooth and lump-free. Then add eggs one at a time—this ensures even mixing and a fluffy texture. Stir in vanilla extract and sour cream to boost the richness and tang of the filling for that authentic cheesecake flavor.
Step 4: Add Strawberries
With a gentle hand, fold in the diced fresh strawberries along with strawberry jam. This combination infuses the filling with delightful bursts of strawberry flavor and juicy texture without overwhelming the creamy base.
Step 5: Fill and Bake
Using a spoon or ice cream scoop, carefully fill each cupcake liner over the crust with the strawberry cheesecake mixture. Bake them at 325°F (165°C) for 20 to 22 minutes until the edges are set but the center still has a slight wobble—this ensures creamy perfection once cooled.
Step 6: Prepare Strawberry Compote
While your cupcakes cool, prepare the topping by cooking diced strawberries with sugar and lemon juice over medium heat until the fruit softens, releasing their natural juices. Add the dissolved cornstarch, stir, and cook until the mixture thickens to a syrupy consistency. Let it cool to room temperature before topping your cheesecakes.
Step 7: Assemble
Once the mini cheesecakes are completely cool, top each one generously with the luscious strawberry compote. This finishing touch brings vibrant color and a perfect balance of sweet and tart to every bite.
How to Serve Mini Strawberry Cheesecake Cupcakes Recipe
Garnishes
Sprinkle freshly chopped mint leaves or a light dusting of powdered sugar on top for an elegant touch. If you want to go all out, add a thin slice of fresh strawberry or a tiny dollop of whipped cream to enhance the presentation and sweetness.
Side Dishes
These mini cheesecakes shine as a standalone treat, but pairing them with a cup of hot coffee or a fruity iced tea can turn a simple snack into a delightful afternoon indulgence. A bowl of fresh mixed berries on the side also complements the dessert nicely without overshadowing it.
Creative Ways to Present
For gatherings, consider arranging your Mini Strawberry Cheesecake Cupcakes Recipe on a tiered dessert tray or small individual plates decorated with edible flowers. You can even serve them in clear mini cups for a charming and elegant look that’s perfect for parties.
Make Ahead and Storage
Storing Leftovers
Keep leftover mini cheesecakes stored in an airtight container in the refrigerator. They hold up well for up to 4 days while retaining their creamy texture, perfect for enjoying later without losing any flavor or freshness.
Freezing
To freeze, place the cooled cupcakes on a baking sheet and freeze until firm, then transfer to a freezer-safe container or bag. This way, they can last for up to 2 months. Thaw them overnight in the fridge for best texture before serving.
Reheating
Because these are creamy cheesecakes, reheating is not necessary and generally not recommended as it can alter the texture. Instead, allow them to come to room temperature before serving if they have been refrigerated.
FAQs
Can I use frozen strawberries for this Mini Strawberry Cheesecake Cupcakes Recipe?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture, which might affect the texture of both the filling and compote.
Is it possible to make these dairy-free or vegan?
You can try substituting cream cheese with a plant-based alternative and use vegan butter for the crust, but be aware that the texture and flavor will change slightly. Also, consider egg replacers to maintain structure.
How long do these cupcakes need to chill before serving?
After baking and cooling, refrigerate the cupcakes for at least 2 hours to allow the filling to set fully and flavors to meld beautifully.
Can I make the strawberry compote ahead of time?
Absolutely! Make the compote a day in advance and store it in the refrigerator in an airtight container. Just bring it to room temperature before spooning it over the cupcakes.
What is the best way to prevent cracks on cheesecake cupcakes?
Avoid overbaking and ensure the oven temperature is accurate. Also, do not overmix the batter, and let the cupcakes cool gradually in the oven with the door slightly open if possible.
Final Thoughts
Making the Mini Strawberry Cheesecake Cupcakes Recipe is a joyful kitchen adventure that rewards you with irresistibly creamy, fruity, and perfectly portioned treats. Whether for a special celebration or a casual get-together, these cupcakes are sure to impress and warm hearts with every bite. Don’t hesitate—grab those fresh strawberries and start baking your own batch to delight friends and family alike!
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 feature a buttery graham cracker crust topped with a creamy strawberry-infused cheesecake filling. Finished with a homemade strawberry compote, these bite-sized desserts are perfect for parties or a sweet treat anytime.
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). Line a cupcake pan with cupcake liners to prepare for the crust.
- Prepare the Crust: In a bowl, mix the graham cracker crumbs with melted unsalted butter until evenly combined. Press this mixture firmly into the bottom of each cupcake liner to form a base.
- Make the Cheesecake Filling: Beat the softened cream cheese together with sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then stir in vanilla extract and sour cream until fully incorporated.
- Add Strawberries: Gently fold the diced fresh strawberries and strawberry jam into the cheesecake batter to distribute evenly without over-mixing.
- Fill and Bake: Spoon the cheesecake mixture evenly into each prepared cupcake liner over the crust. Bake in the preheated oven for 20 to 22 minutes, until the edges are set but the centers still slightly jiggle. Remove and allow to cool completely.
- Prepare Strawberry Compote: In a small saucepan, combine the diced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries soften and release juices, about 5 minutes. Stir in the cornstarch mixture and cook until the compote thickens, about 1-2 minutes. Remove from heat and cool.
- Assemble: Once the mini cheesecakes are fully cooled, top each cupcake with a spoonful of the cooled strawberry compote. Garnish as desired, and serve chilled or at room temperature.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Do not overbake cheesecakes to avoid cracks; centers should remain slightly jiggly.
- Strawberry compote can be made a day ahead and refrigerated.
- Use fresh, ripe strawberries for the best flavor and texture.
- These cupcakes store well in the refrigerator for up to 3 days.
