If you’re searching for a dessert that’s both adorable and absolutely irresistible, Mini Strawberry Cheesecake Cupcakes are the sweet treat you’ve been longing for. These little delights pack all the creamy richness of classic cheesecake into perfect handheld portions, each one crowned with a swirl of bright strawberry preserves and finished off with a fresh berry slice. Whether you’re planning a party, looking for a creative make-ahead dessert, or simply want to surprise your loved ones with something special, these Mini Strawberry Cheesecake Cupcakes will charm everyone—one bite is all it takes to fall in love!
Ingredients You’ll Need
With just a handful of staple ingredients, you’ll be surprised by how effectively each plays its role in creating these charming cupcakes. From the buttery graham cracker crust to that ultra-smooth, tangy filling and fruity finish, every component works together to deliver maximum flavor in the smallest package.
- Graham cracker crumbs: These provide the classic cheesecake base, delivering a sweet, crisp contrast to the creamy filling.
- Granulated sugar (for crust and filling): Adds sweetness and helps the cheesecake set just right, with 3 tablespoons for the crust and 1/2 cup for the filling.
- Unsalted butter, melted: Binds the graham cracker crumbs for a rich, golden crust; melt just until smooth to avoid hard bits.
- Cream cheese, softened: The heart of your cheesecake; bring to room temperature to ensure a silky, lump-free texture.
- Large eggs: Eggs are crucial for setting the cheesecake filling and adding a little structure.
- Vanilla extract: Rounds out the flavors with that irresistible aroma and gentle warmth.
- Sour cream: A dollop gives these cupcakes their signature tang and helps keep the texture lovely and light.
- All-purpose flour: This tiny bit of flour helps the filling hold its shape without becoming dense.
- Strawberry preserves or jam: The star swirl—choose your favorite high-quality preserve for the brightest berry flavor.
- Fresh strawberry slices (optional): For show-stopping presentation, a garnished cupcake is always the prettiest on the plate.
How to Make Mini Strawberry Cheesecake Cupcakes
Step 1: Prep the Oven and Pan
Start by preheating your oven to 325°F (163°C) and lining a standard 12-cup muffin pan with paper liners. This makes cleanup a breeze and ensures your Mini Strawberry Cheesecake Cupcakes pop out perfectly formed every single time.
Step 2: Create the Graham Cracker Crust
In a small bowl, blend together the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter until the crumbs look like damp sand. Press about a tablespoon of this mixture firmly into the bottom of each paper liner—use the back of a spoon or your fingers for even layers. Bake the crusts for five minutes to set them, then set aside and let them cool.
Step 3: Make the Cheesecake Filling
Using a large mixing bowl and an electric mixer, beat the softened cream cheese until completely smooth and fluffy. Add in the 1/2 cup of sugar and continue mixing until creamy. Beat in the eggs one at a time, scraping down the sides between each addition to keep things smooth. Add the vanilla, sour cream, and flour, mixing just until everything is combined. Avoid overmixing, as this keeps your cheesecakes delicate and creamy.
Step 4: Assemble and Swirl
Spoon the luscious cheesecake batter into each muffin liner, dividing it equally. Next, drop about a teaspoon of strawberry preserves into the center of each cupcake. For that swirled, bakery-style finish, gently swirl the jam with a toothpick—it’s a little magic trick that makes each cupcake look like it came from a professional bakery.
Step 5: Bake and Cool
Place your pan in the oven and bake for 18 to 20 minutes, or until the centers of the cheesecakes are just set. They’ll still jiggle a little if you gently shake the pan, but that’s perfect. Allow the cupcakes to cool in the pan for about 15 minutes, then transfer them to a wire rack to finish cooling. Don’t rush this! Once cooled, chill them in the refrigerator for at least 2 hours before adding fresh strawberry slices and diving in.
How to Serve Mini Strawberry Cheesecake Cupcakes
Garnishes
Set the scene with a show-stopping garnish: a halved or fan-sliced fresh strawberry is classic, but a sprinkle of powdered sugar or a sprig of fresh mint takes these Mini Strawberry Cheesecake Cupcakes over the top. They’re the ultimate “wow” finishing touch for any gathering.
Side Dishes
These cupcakes pair beautifully with fresh fruit salads, a platter of mixed berries, or even a light sparkling wine. If you want to dress them up for a tea party or potluck, try serving with mini chocolate truffles or a raspberry coulis for a decadent dessert spread.
Creative Ways to Present
For mini celebrations, place each cupcake in a colorful cupcake wrapper and display them on a tiered stand. For picnics, pop them into little mason jars with lids—adorable and travel friendly! You can even batch up several flavors of preserves for a “cheesecake tasting flight” platter that will have your guests swooning.
Make Ahead and Storage
Storing Leftovers
Once you’ve devoured a few (it’s impossible to have just one), store the remaining Mini Strawberry Cheesecake Cupcakes in an airtight container in the refrigerator. They’ll stay fresh and creamy for up to four days—just save any fresh fruit toppings to add right before serving to keep things looking their best.
Freezing
For longer storage, these cupcakes are wonderfully freezer friendly! Place unfrosted cupcakes on a tray to freeze until solid, then transfer to a zip-top bag or airtight container for up to two months. Thaw overnight in the fridge and top with fresh strawberries just before you serve.
Reheating
While these Mini Strawberry Cheesecake Cupcakes are best enjoyed chilled or at room temperature, if you prefer them a tad warmer, simply leave them out on the counter for about 30 minutes. There’s no need to reheat in the microwave or oven—just let them smooth out to creamy perfection as they come to room temp.
FAQs
Can I use low-fat cream cheese for these Mini Strawberry Cheesecake Cupcakes?
You can substitute low-fat cream cheese if you’d like a lighter version, but keep in mind the texture will be slightly less creamy and rich than with the full-fat variety.
What’s the best way to get perfect swirls on top?
To achieve picture-perfect swirls, drop the preserves in the center of the batter, then use a toothpick or skewer to drag the jam outward in gentle circles, being careful not to over-mix so the vibrant color stays distinct.
Can I use other types of jam or preserves?
Absolutely! If you want to switch up the flavors, raspberry, blueberry, or even apricot preserves all make delicious alternatives. Let your creativity shine with your favorite fruit flavors!
Do I have to use paper liners?
Paper liners help the Mini Strawberry Cheesecake Cupcakes keep their shape and make them easier to serve and clean up, but you can use a silicone muffin pan or well-greased traditional pan in a pinch. Just let them cool thoroughly before removing from the pan.
Why do my cheesecake cupcakes crack on top?
This can happen if the cheesecakes are overbaked or cooled too quickly. For the smoothest tops, bake until just set and let them cool slowly to room temperature before refrigerating.
Final Thoughts
There’s something so joyful about sharing a platter of Mini Strawberry Cheesecake Cupcakes made from scratch. They’re sweet, satisfying, and totally delightful at any gathering or simply as an everyday treat. I truly hope you give this recipe a go—you might just find yourself making extra, because they disappear fast!
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Mini Strawberry Cheesecake Cupcakes Recipe
- Total Time: 40 minutes (plus chilling)
- Yield: 12 mini cheesecakes 1x
- Diet: Non-Vegetarian
Description
These Mini Strawberry Cheesecake Cupcakes are a delightful twist on traditional cheesecake. A creamy, tangy cheesecake filling with a sweet strawberry swirl, all nestled in a graham cracker crust – perfect for individual servings!
Ingredients
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces 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
Additional:
- 1/2 cup strawberry preserves or jam
- Fresh strawberry slices for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and line a 12-cup muffin pan with paper liners.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into liners.
- Make the filling: Beat cream cheese, sugar, eggs, vanilla, sour cream, and flour until smooth. Fill liners with batter.
- Add strawberry swirl: Spoon strawberry preserves into each cup and swirl gently.
- Bake: Bake for 18–20 minutes until set. Cool, then chill for at least 2 hours.
- Serve: Top with fresh strawberry slices before serving.
Notes
- You can substitute the strawberry preserves with raspberry or blueberry jam.
- These mini cheesecakes freeze well—add toppings just before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 16g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
