Oh my goodness, let me tell you about my absolute favorite dessert: strawberry cheesecake cupcakes! They’re like little bites of heaven—so creamy, so dreamy, and bursting with fresh strawberry flavor. I remember the first time I made these for a family gathering; everyone was raving about them! The combination of the buttery graham cracker crust and the velvety cheesecake filling topped with sweet strawberries is just irresistible. Trust me, once you take a bite, you’ll be hooked! These cupcakes are perfect for any occasion, whether it’s a birthday, a picnic, or just because you deserve a treat. Let’s dive into how to make them!
Ingredients for Strawberry Cheesecake Cupcakes
Gather these simple, yet essential ingredients to whip up your delightful strawberry cheesecake cupcakes. I always recommend using fresh strawberries for the best flavor, but here’s what you’ll need:
- 1 cup graham cracker crumbs – for that buttery, crunchy crust
- 1/4 cup sugar – to sweeten the crust just right
- 1/2 cup butter, melted – this brings everything together
- 8 oz cream cheese, softened – the star of the show!
- 1/2 cup sugar – for that creamy, sweet filling
- 1 tsp vanilla extract – adds warmth and depth
- 2 large eggs – to give it that perfect texture
- 1 cup fresh strawberries, chopped – for bursts of fruity goodness
- 1/4 cup strawberry puree – intensifies that strawberry flavor
How to Prepare Strawberry Cheesecake Cupcakes
Alright, let’s get into the fun part—making these strawberry cheesecake cupcakes! It’s super simple, and before you know it, you’ll have these little beauties ready to impress. Just follow my steps, and you’ll be golden!
Preheat and Prepare the Crust
First things first, preheat your oven to 325°F (160°C). While it’s warming up, grab a bowl and mix together the graham cracker crumbs, sugar, and melted butter until it resembles damp sand. This will be our delicious crust. Now, press this mixture firmly into the bottom of your cupcake liners in a muffin tin. It’s important to pack it down well so it holds together beautifully!
Make the Cheesecake Filling
In another bowl, blend the softened cream cheese, sugar, and vanilla extract together until it’s super smooth—this is where the magic happens! Make sure to scrape the sides of the bowl to get everything mixed evenly. Then, add the eggs one at a time, mixing thoroughly after each addition. Finally, gently fold in those chopped strawberries and the strawberry puree. This mixture should be creamy and luscious, just waiting to be dolloped on that crust!
Assemble and Bake
Now it’s time to pour that glorious cheesecake filling over the crusts in the cupcake liners. Fill them about three-quarters full to allow for some rising. Pop the muffin tin into your preheated oven and bake for about 20 to 25 minutes. You’ll know they’re done when the centers are set but still slightly jiggly—don’t worry, they’ll firm up as they cool! Once baked, let them cool in the tin for a bit before transferring them to the fridge to chill for at least 2 hours. Patience is key here, but trust me, it’s worth it!
Tips for Success
To make your strawberry cheesecake cupcakes truly shine, here are some of my top tips! First, always use room temperature cream cheese—this helps achieve that silky, smooth texture. If you want the crust to be extra firm, try refrigerating it for about 15 minutes before adding the filling. And don’t skip the fresh strawberries; frozen ones can make the filling too watery. Also, keep an eye on your cupcakes while they bake; every oven is a little different! Lastly, let them chill completely in the fridge—this enhances the flavors and gives them a nice, creamy consistency. Happy baking!
Nutritional Information
Here’s a quick look at the estimated nutritional values for one of these delightful strawberry cheesecake cupcakes. Each cupcake contains about 250 calories, 15g of fat, 3g of protein, and 30g of carbohydrates. Keep in mind, these values are estimates, but they give you a good idea of the delicious indulgence you’re enjoying!
FAQ Section
Got questions about making these scrumptious strawberry cheesecake cupcakes? I’ve got you covered! Here are some common queries:
Can I use frozen strawberries? Absolutely, but fresh strawberries really bring out the best flavor. If using frozen, just make sure to thaw and drain them well to avoid extra moisture.
How do I know when they’re done baking? They’re done when the edges are set, but the centers should still have a slight jiggle. They’ll firm up as they cool!
Can I make these ahead of time? Yes! These cupcakes chill beautifully, so feel free to make them a day in advance. Just keep them in the fridge until you’re ready to serve.
What can I serve with them? They’re delicious on their own, but a dollop of whipped cream or a drizzle of chocolate sauce takes them to the next level!
How should I store leftovers? Keep any leftovers in an airtight container in the fridge for up to 3 days—if they last that long!
Why You’ll Love This Recipe
- Easy to follow and perfect for bakers of all levels
- Deliciously creamy with a burst of fresh strawberry flavor
- Perfectly portioned for sharing (or not!)
- Great for gatherings, parties, or just a sweet treat at home
- Can be made ahead of time for stress-free entertaining
Storage & Reheating Instructions
To keep your strawberry cheesecake cupcakes fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. If you need to reheat them, I recommend letting them come to room temperature first. These cupcakes are best enjoyed chilled, so no need to reheat unless you prefer them warm!
Serving Suggestions
To elevate your strawberry cheesecake cupcakes even further, consider serving them with a dollop of freshly whipped cream or a drizzle of chocolate sauce. A sprinkle of crushed graham crackers on top adds a nice crunch, too! Fresh mint leaves make for a lovely garnish, adding color and a refreshing touch. Enjoy!
Strawberry Cheesecake Cupcakes: 5 Irresistible Bites
- Total Time: 2 hours 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delicious strawberry cheesecake cupcakes with a creamy filling and a graham cracker crust.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup fresh strawberries, chopped
- 1/4 cup strawberry puree
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of cupcake liners.
- In another bowl, blend cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each.
- Fold in chopped strawberries and strawberry puree.
- Pour the cheesecake mixture over the crust in each liner.
- Bake for 20-25 minutes until set.
- Let cool, then refrigerate for at least 2 hours before serving.
Notes
- Use fresh strawberries for best flavor.
- Serve with whipped cream if desired.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: strawberry cheesecake cupcakes, dessert, cupcakes, cheesecake