Go Back
strawberry cheesecake cupcakes recipe featured
Avatar photoJohnson Maya

Strawberry Cheesecake Cupcakes Recipe

These strawberry cheesecake cupcakes recipe blend creamy cheesecake with a graham crust and fresh strawberry swirls for an irresistible American treat. Portable, indulgent, and bursting with summer flavor, they're perfect for parties or sweet cravings.
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 3 hours
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE CRUST:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 5 tablespoons unsalted butter, melted
  • FOR THE FILLING:
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • FOR THE STRAWBERRY SWIRL:
  • 1 1/2 cups fresh strawberries, hulled and pureed
  • 1/4 cup granulated sugar

Equipment

  • Muffin tin
  • Paper liners
  • Electric mixer
  • Toothpick
  • Food processor

Method
 

  1. strawberry cheesecake cupcakes recipe recipeCard1
  2. Step 1: Preheat oven to 325°F and line 24 muffin tins with paper liners. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined, then press 1-2 tablespoons into each liner base. Chill while preparing filling.
  3. Step 2: Beat softened cream cheese and 1 cup sugar until smooth, about 2 minutes. Add eggs one by one, mixing low speed, then stir in vanilla and sour cream until just blended.
  4. Step 3: For swirl, puree strawberries, simmer with 1/4 cup sugar 5-7 minutes until thick. Cool slightly.
  5. Step 4: Fill liners 3/4 with batter, add 1 tsp puree per cup, swirl with toothpick. Bake 20-22 minutes until edges set, centers jiggle.
  6. Step 5: Cool in oven with door cracked 1 hour, then fridge 2+ hours. Top as desired.
  7. Step 6: Serve chilled for best texture.

Nutrition

Calories: 350 | Carbohydrates: 30 | Protein: 5 | Fat: 22 | Fiber: 1 | Sugar: 20

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat not recommended; serve cold.
MAKE AHEAD: Prepare crust and filling up to 24 hours ahead, assemble before baking.
SUBSTITUTIONS: Neufchâtel for cream cheese, almond flour for gluten-free crust.
PRO TIPS: Room-temp ingredients prevent cracks; low-speed mixing avoids air bubbles; gentle swirling keeps marbling pretty.
SERVING SUGGESTIONS: Top with whipped cream and berries; pair with coffee. Present on stands for parties.
Tried this recipe? Leave a star rating below and share your photo on Instagram @catcorakitchen #catcorakitchen — we love seeing your creations!

Tried this recipe?

Let us know how it was!