If you’re a fan of classic cheesecake and love strawberries, you’re about to fall hard for these Strawberry Cheesecake Cupcakes. They have all the creamy richness of a traditional cheesecake, but come in individual servings topped with sweet strawberry jam and fresh berries. Finished with a swirl of whipped cream, these cupcakes are pretty enough for a party and easy enough for a weeknight treat.
Why I Love This Recipe
These cupcakes are my favorite kind of baking magic — deceptively simple but incredibly delicious. They’re perfect for spring and summer get-togethers, baby showers, or just to keep in the fridge for when cravings strike. The fresh strawberries mixed with jam bring a homemade topping that tastes like sunshine.
If you’re into bite-sized desserts like these, don’t miss our Caramel Apple Pie Cookies or Chocolate Chip Cookie Dough Brownie Bombs — both guaranteed crowd-pleasers!
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
For the Cheesecake:
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup sour cream
For the Topping:
- ½ cup fresh strawberries, chopped
- ½ cup strawberry jam
- 1 cup whipped cream (for topping)
Instructions
1️⃣ Preheat & Prep
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper cupcake liners.
2️⃣ Make the Crust
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon into the bottom of each liner.
Bake for 5 minutes, then let cool while you prepare the filling.
3️⃣ Cheesecake Filling
In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and vanilla extract, mixing until well combined.
Add eggs one at a time, beating well after each. Fold in sour cream until smooth and creamy.
4️⃣ Assemble the Cupcakes
Spoon cheesecake batter over cooled crusts, filling each liner about ¾ full.
5️⃣ Bake
Bake for 18–20 minutes or until centers are set. Let cool completely in the pan, then refrigerate for at least 2 hours.
6️⃣ Strawberry Topping
In a bowl, combine chopped strawberries and strawberry jam. Mix gently to combine.
7️⃣ Finish & Serve
Top each chilled cheesecake cupcake with a spoonful of strawberry topping and a swirl of whipped cream. Garnish with an extra berry or mint leaf, if desired.
Tips for Success
- Use room temperature cream cheese for the smoothest filling.
- Don’t overmix after adding eggs — this keeps the cheesecake light and prevents cracking.
- Chill fully before topping and serving. These cupcakes taste best cold!
- Want more texture? Stir in crushed freeze-dried strawberries into the batter or topping.
Serving Suggestions
These cheesecake cupcakes are perfect on their own, but if you’re building a dessert spread, try pairing them with:
- Edible Cookie Dough — a no-bake favorite for any crowd
- Brownie Batter Dip — a fun dipper that pairs well with fruit or pretzels
- No-Bake Monster Cookie Energy Balls — great for the snack table or lunchbox treats
Storage & Make-Ahead Tips
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze without topping for up to 1 month. Thaw in the fridge and top before serving.
- These make excellent party-prep desserts—just assemble the day before and top right before serving.
More Recipes You’ll Love
- Caramel Apple Pie Cookies – buttery, spiced, and tiny
- Chocolate Chip Cookie Dough Brownie Bombs – the richest bite ever
- Edible Cookie Dough – safe to eat, and impossible to resist
Final Thoughts
These Strawberry Cheesecake Cupcakes are mini masterpieces — rich and creamy with a fresh strawberry twist. They’re ideal for celebrations, potlucks, or just a little fridge-stashed indulgence. Once you make them, don’t be surprised if you’re asked to bring them to every event.
Tried them? Drop a comment and share your topping ideas! And don’t forget to follow ChefManiac for more sweet bakes and seasonal favorites.
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