Strawberry Cheesecake Cupcakes are an irresistible mash-up of creamy cheesecake and classic cupcakes—topped with a swirl of cloud-like whipped cream and a dollop of glistening strawberry jam. These little showstoppers deliver all the nostalgia of childhood desserts with the refined elegance of a bakery treat. Tangy-sweet cheesecake filling, a surprise vanilla wafer crust, and juicy strawberries in every bite make these cupcakes the ultimate summer dessert to delight family and friends.
Ingredients You’ll Need
Every ingredient for Strawberry Cheesecake Cupcakes plays a crucial part—bringing just the right texture, flavor, or brightness to each mini masterpiece. Look at how these pantry staples combine for one stunning treat!
- Vanilla wafer cookies: These form the quick-and-easy crust, adding crunch and a hint of nostalgic vanilla.
- Cream cheese, softened: Tangy, creamy, and rich, it’s the star of the cheesecake filling—be sure to let it come to room temperature for easy mixing.
- Granulated sugar: Sweetens the filling perfectly and helps create that classic cheesecake texture.
- Large eggs: Bind the filling and give it a luscious, tender set every time.
- Vanilla extract: Adds aromatic warmth that naturally complements both strawberries and cream cheese.
- Sour cream: Lends brightness and silkiness to the cheesecake, keeping the texture wonderfully smooth.
- All-purpose flour: Just a tablespoon helps stabilize the cheesecake and ensures it holds together when baked.
- Fresh strawberries, finely chopped: Juicy bursts of real fruit scattered through every cupcake—use ripe, fragrant berries for best results.
- Strawberry jam: A quick warm-up makes it glossy and spoonable, adding a sweet-tart accent on top.
- Heavy whipping cream: Whipped into soft peaks, it makes the crowning glory light and airy.
- Powdered sugar: A touch of sweetness helps stabilize the whipped cream and blends right in.
- Fresh strawberries, halved, for garnish: A final flourish that looks celebratory and hints at the flavor inside.
How to Make Strawberry Cheesecake Cupcakes
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 325°F (165°C), then line a 12-cup muffin pan with paper cupcake liners—these not only make your Strawberry Cheesecake Cupcakes a breeze to serve, but also add to their visual appeal. Pop a single vanilla wafer into the base of each liner for an instant, no-fuss crust, and set your prepared tin aside.
Step 2: Make the Creamy Cheesecake Filling
In a large mixing bowl, beat together the softened cream cheese and granulated sugar on medium speed until smooth, fluffy, and lump-free—really take your time here! Next, add the eggs one at a time, mixing well after each addition to keep the batter silky. Stir in the vanilla extract, sour cream, and flour, blending until just combined. Finally, gently fold in the finely chopped fresh strawberries, being careful not to overmix so you keep those gorgeous fruit pieces intact.
Step 3: Fill and Bake
Divide the creamy cheesecake batter evenly among your prepared cupcake liners (they’ll each be about ¾ full). Slide the pan into the oven and bake for 20 to 22 minutes, or until the centers are set but still slightly wobbly. Resist the urge to overbake! Let the cupcakes cool in the pan for 10 minutes so they can finish setting, then transfer them to a wire rack and let them cool completely—this helps prevent any dreaded sinking or cracking.
Step 4: Chill to Perfection
Once completely cooled, pop your cupcakes in the refrigerator for at least 2 hours. The chill time is essential for turning these beauties into true Strawberry Cheesecake Cupcakes—helping them firm up with that distinctive creamy bite.
Step 5: Strawberry Jam Topper
Warm the strawberry jam slightly in the microwave or on the stovetop until it’s fluid and shiny. Spoon a small amount over each cupcake, letting it gently drip over the surface. This layer brings an extra punch of berry flavor and a beautiful, glossy finish.
Step 6: Whipped Cream & Fresh Strawberry Garnish
Whip the heavy cream with the powdered sugar until stiff peaks form. Either pipe or dollop a generous swirl atop each cooled, jam-topped cupcake, then finish with a halved fresh strawberry. The result? Gorgeous, bakery-worthy Strawberry Cheesecake Cupcakes that taste like summer and happiness in every bite.
How to Serve Strawberry Cheesecake Cupcakes
Garnishes
For the finishing touch, these cupcakes shine with a crown of whipped cream and a juicy strawberry half on top. If you want to get extra fancy, try adding sprinkles of grated white chocolate, a mint leaf, or even a dusting of powdered sugar for instant wow factor—especially if you’re hosting a party or picnic!
Side Dishes
Pairing these sweet treats is all about balance. Offer a platter of fresh fruit (think blueberries, raspberries, and melon), or sip alongside iced coffee and lemonade. They also make a dreamy end to a brunch featuring light quiches, salads, or tea sandwiches—a true celebration menu!
Creative Ways to Present
If you’re planning to show these off, arrange your Strawberry Cheesecake Cupcakes on a tiered cake stand or individual plates with a drizzle of berry coulis or chocolate sauce. For personal celebrations, nestle them in colorful cupcake wrappers and add mini flags or sparkler candles for a playful surprise. A dessert bar with assorted fruit toppings and sauces lets guests create their own unique versions!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Cheesecake Cupcakes in an airtight container in the refrigerator for up to 3 days. Their flavor and texture hold up beautifully, making them perfect for prepping in advance or enjoying slowly over a weekend. If stacking, place a layer of parchment between cupcakes to prevent the toppings from sticking.
Freezing
Yes, you can freeze these! For best results, freeze the cupcakes (without the whipped cream or fresh strawberry garnish) once fully chilled. Wrap each cupcake tightly in plastic wrap, then store in a zip-top freezer bag for up to a month. Thaw overnight in the refrigerator before adding toppings and serving fresh.
Reheating
No reheating is needed—Strawberry Cheesecake Cupcakes are best served cold straight from the fridge. If you prefer them slightly softer, let them sit at room temperature for 10–15 minutes before topping and serving. Never microwave, as the delicate cheesecake texture could be compromised.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries give the best texture and brightest flavor, but in a pinch, thawed and well-drained frozen strawberries can work. Just make sure to blot them dry to avoid excess moisture seeping into the cheesecake filling.
How can I tell when the cupcakes are done baking?
The centers should look just set and may jiggle ever so slightly when gently shaken. If they look wet or soupy, give them another couple of minutes, but avoid overbaking to preserve that creamy, melt-in-your-mouth texture.
Can I make gluten-free Strawberry Cheesecake Cupcakes?
Absolutely! Swap in your favorite gluten-free vanilla wafer cookies and use gluten-free all-purpose flour. The cupcakes turn out just as delicious and no one will know the difference.
What’s the best way to whip the cream for topping?
Chill your mixing bowl and beaters beforehand, then beat the heavy cream and powdered sugar until stiff peaks form. This gives you fluffy, stable whipped cream that holds up beautifully atop your cupcakes, even for several hours.
Can I prepare these cupcakes the night before a party?
Yes, and in fact, they improve as the flavors meld overnight! Keep them refrigerated and add the whipped cream and strawberry garnish just before serving for the freshest and prettiest presentation.
Final Thoughts
Ready to wow your family, friends, or even just yourself? These Strawberry Cheesecake Cupcakes are pure delight and are sure to be requested again and again. Whip up a batch, savor every creamy, fruity bite, and let your kitchen be filled with the sweet joys of homemade treats. Happy baking!
Print
Strawberry Cheesecake Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 42 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delightful Strawberry Cheesecake Cupcakes that bring together the creaminess of cheesecake with the sweetness of fresh strawberries in convenient cupcake form. Perfect for parties or a sweet treat!
Ingredients
For the Cupcake Base:
- 12 vanilla wafer cookies
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
- 1 cup fresh strawberries, finely chopped
For Topping and Garnish:
- 1/4 cup strawberry jam
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh strawberries, halved, for garnish
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C) and line a 12-cup muffin pan with paper liners. Place a vanilla wafer cookie at the bottom of each liner for the crust.
- Prepare the batter: In a large bowl, beat cream cheese and sugar until creamy. Add eggs one at a time, then mix in vanilla, sour cream, and flour. Gently fold in strawberries.
- Bake: Divide batter among liners and bake for 20–22 minutes. Cool in the pan, then chill for 2 hours in the refrigerator.
- Finish: Warm strawberry jam, spoon over cupcakes. Whip cream with powdered sugar, pipe onto cupcakes, and garnish with halved strawberries.
Notes
- These cupcakes can be made a day ahead.
- For a gluten-free version, use gluten-free wafers and flour.
- Try different jams like raspberry for variety.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
