Deliciously decadent and perfectly portable, these strawberry cheesecake cupcakes are the ultimate treat for any occasion. Combining the creamy richness of cheesecake with the sweet tang of fresh strawberries, these cupcakes are sure to impress.
Why This Recipe Works
- The combination of cream cheese and fresh strawberries creates a perfect balance of tangy and sweet.
- Using a graham cracker crust adds a delightful crunch and classic cheesecake flavor.
- The cupcakes are baked in a muffin tin, making them easy to serve and share.
- Fresh strawberry puree swirled into the batter ensures every bite is bursting with berry flavor.
- A simple whipped cream topping with more fresh strawberries makes these cupcakes as beautiful as they are delicious.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tbsp sugar
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup fresh strawberry puree
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Fresh strawberries for garnish
Equipment Needed
- Muffin tin
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Piping bag (optional)
Instructions
Step 1: Prepare the Crust
Preheat your oven to 325°F. In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press about a tablespoon of the mixture into the bottom of each muffin cup. Bake for 5 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth. Add the eggs one at a time, then mix in the vanilla extract. Gently fold in 1/2 cup of the strawberry puree, leaving streaks for a marbled effect.
Step 3: Fill and Bake
Divide the cheesecake mixture among the muffin cups, filling each about 3/4 full. Bake for 20 minutes, or until the centers are just set. Allow to cool completely before removing from the tin.
Step 4: Prepare the Whipped Cream Topping
In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form. Transfer to a piping bag if desired, or simply dollop onto each cooled cupcake.
Step 5: Garnish and Serve
Top each cupcake with a spoonful of the remaining strawberry puree and a fresh strawberry. Serve immediately or refrigerate until ready to serve.
Tips and Tricks
For the best results, make sure all your ingredients are at room temperature before starting. This ensures a smooth batter. If you’re short on time, you can use store-bought strawberry jam instead of fresh puree, but the flavor won’t be as vibrant. To prevent cracks in your cheesecake cupcakes, avoid overmixing the batter and don’t open the oven door during baking. For an extra special touch, drizzle the finished cupcakes with melted white chocolate.
Recipe Variations
- Try using different fruit purees, like raspberry or blueberry, for a variety of flavors.
- Add a layer of chocolate ganache under the whipped cream for a chocolate-strawberry version.
- Incorporate lemon zest into the cheesecake batter for a citrusy twist.
- Use Oreo crumbs instead of graham crackers for a chocolate crust.
- Top with toasted coconut flakes for added texture and flavor.
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Absolutely! These cupcakes can be made up to two days in advance. Just store them in the refrigerator and add the whipped cream and garnishes right before serving.
Can I freeze strawberry cheesecake cupcakes?
Yes, but it’s best to freeze them without the whipped cream topping. Thaw in the refrigerator overnight, then add the toppings before serving.
How do I prevent my cupcakes from sticking to the muffin tin?
Using paper liners is the easiest way to prevent sticking. If you prefer not to use liners, make sure to grease the tin well and let the cupcakes cool completely before removing.
Summary
These strawberry cheesecake cupcakes are a delightful twist on classic cheesecake, perfect for any gathering. With a graham cracker crust, creamy cheesecake filling, and fresh strawberry toppings, they’re sure to be a hit.