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If you’re craving a delightful dessert that bursts with freshness and creamy sweetness, this Mini Strawberry Cheesecake Cupcakes Recipe is an absolute must-try. These perfectly portioned treats combine the crunch of a graham cracker crust, the velvety tang of cheesecake filling, and the natural brightness of fresh strawberries—all wrapped up in a charming cupcake form. Whether you’re sharing at a party or just indulging a personal sweet tooth, these mini cupcakes bring a slice of joy with every bite.
Ingredients You’ll Need
The beauty of this Mini Strawberry Cheesecake Cupcakes Recipe lies in its simplicity and balance. Each ingredient plays a crucial role, from the crunchy, buttery crust to the lush cheesecake center, and the vibrant strawberry topping that adds a pop of color and freshness.
- Graham cracker crumbs (1 1/2 cups): Provides a crispy, sweet base with a slight caramelized flavor.
- Melted unsalted butter (1/4 cup): Binds the graham cracker crumbs together to form a sturdy, buttery crust.
- Softened cream cheese (2 cups): The creamy heart of the cheesecake that delivers rich, smooth texture.
- Granulated sugar (3/4 cup + 1/4 cup): Sweetens both the cheesecake filling and the strawberry topping perfectly.
- Large eggs (2): Helps to set the cheesecake filling for that perfect firmness without dryness.
- Vanilla extract (1 teaspoon): Adds a warm, inviting aroma and depth to the cheesecake flavor.
- Sour cream (1/4 cup): Balances richness with a subtle tang and keeps the filling moist.
- Fresh strawberries, diced (2 cups total): Gives a juicy burst and natural sweetness inside and atop the cupcakes.
- Strawberry jam (2 tablespoons): Enhances the strawberry flavor and adds a touch of glossy sweetness to the filling.
- Lemon juice (1 tablespoon): Brightens the strawberry compote with a zesty edge.
- Cornstarch dissolved in cold water (1 teaspoon cornstarch + 1 tablespoon water): Thickens the fruit topping to a luscious glaze consistency.
How to Make Mini Strawberry Cheesecake Cupcakes Recipe
Step 1: Prepare Your Oven and Cupcake Pan
First things first, preheat your oven to 325°F (165°C). Line a standard cupcake pan with cupcake liners—this keeps things tidy and makes it easy to pop out your mini cheesecakes later. Having everything ready at this stage sets you up for a smooth baking experience.
Step 2: Create the Graham Cracker Crust
Mix the graham cracker crumbs with the melted unsalted butter until the mixture feels like sandy wetness. Press this mixture firmly into the bottom of each cupcake liner to form a compact base. This crust will give your cupcakes that much-loved buttery crispness that contrasts beautifully with the creamy filling.
Step 3: Whip Up the Cheesecake Filling
In a large bowl, beat the softened cream cheese and granulated sugar together until silky and free of lumps. Add the eggs one at a time, making sure each is fully incorporated before cracking in the next. Stir in the vanilla extract and sour cream, which will add slight tang and richness, making the texture irresistibly smooth.
Step 4: Fold In Fresh Strawberries and Jam
Gently fold in the diced fresh strawberries along with the strawberry jam. This step infuses the filling with juicy strawberry bursts and just a touch of sweetness from the jam, making each bite beautifully flavorful without losing the delicate cheesecake texture.
Step 5: Bake to Perfection
Fill each lined cupcake with the cheesecake mixture, smoothing the tops carefully. Bake for approximately 20 to 22 minutes, just until the centers are set but still slightly jiggly—they will firm up as they cool. After baking, allow the mini cheesecakes to cool completely. This resting time helps the flavors meld and the texture to perfect.
Step 6: Make the Strawberry Compote Topping
While the cupcakes cool, combine the diced strawberries, granulated sugar, and lemon juice in a saucepan over medium heat. Cook gently until the strawberries soften and release their juices. Stir in the dissolved cornstarch mixture and continue cooking until it thickens to a luscious compote consistency. Let this cool before using it as a fresh, tangy topping.
Step 7: Assemble and Garnish
Top each cooled mini cheesecake with a spoonful of the strawberry compote. This luscious layer not only adds vibrant color but also enhances the fresh berry flavor that complements the creamy base perfectly. If you wish, add a small fresh strawberry slice or a mint leaf for an extra-special touch.
How to Serve Mini Strawberry Cheesecake Cupcakes Recipe
Garnishes
For a show-stopping surface, consider a light dusting of powdered sugar or finely chopped toasted almonds to add texture. Fresh mint sprigs add a pop of green and a refreshing aroma that brightens every bite. You can also swirl a small dollop of whipped cream on top for a cloud-like finish.
Side Dishes
Pair these mini cheesecakes with a scoop of vanilla bean ice cream or a drizzle of balsamic reduction for an adult twist. A light, crisp salad with citrus segments or a handful of mixed berries also balances the richness of the cheesecake wonderfully, making your dessert feel like a complete meal.
Creative Ways to Present
Present your Mini Strawberry Cheesecake Cupcakes Recipe on a tiered dessert stand for a festive look, perfect for parties or afternoon tea. Place each cupcake in decorative liners or add edible flower petals around the platter for elegant flair. Another fun idea is serving them in individual clear cups layered with more fruit and crumbs for a deconstructed effect.
Make Ahead and Storage
Storing Leftovers
Store leftover mini cheesecakes in an airtight container in the refrigerator. Because of their creamy nature, they stay fresh and delicious for up to 4 days. Keeping them chilled not only preserves flavor but also maintains the perfect texture.
Freezing
You can freeze these delightful treats by placing them in a single layer on a baking sheet until solid, then transferring them to a freezer-safe container. Frozen mini cheesecakes last up to 2 months and thaw beautifully overnight in the fridge, ready to enjoy again with almost no texture loss.
Reheating
Since these are best served cold, reheating is not recommended. However, if you want to serve them slightly softened, let them sit at room temperature for about 15 to 20 minutes before eating. This approach preserves the luscious creaminess and fresh fruit flavors perfectly.
FAQs
Can I use frozen strawberries in this Mini Strawberry Cheesecake Cupcakes Recipe?
While fresh strawberries are ideal for maintaining texture and vibrant flavor, you can use thawed frozen strawberries if needed. Just be sure to drain excess liquid to prevent soggy cheesecakes and adjust the sugar in the compote as frozen berries tend to be less sweet.
Do I have to use cupcake liners in the pan?
Using cupcake liners makes removal easy and keeps your cheesecake crust intact. However, you can grease the pan thoroughly and bake without liners if you prefer; just allow the cheesecakes to cool well before gently loosening them with a knife.
Can I make these cheesecakes without the strawberry topping?
Absolutely! The topping is lovely but optional. You could instead drizzle melted chocolate, caramel, or simply enjoy the fresh strawberry pieces within the cheesecake for a purer flavor experience.
Is it okay to substitute sour cream with Greek yogurt?
Yes, Greek yogurt can substitute sour cream in equal amounts. It will provide a similar tang and creaminess with slightly less fat, which can be a lighter alternative without sacrificing taste.
How long does it take to prepare and bake these Mini Strawberry Cheesecake Cupcakes Recipe?
The total time is about 37 minutes: 15 minutes for preparation and 22 minutes for baking. Cooling and making the strawberry compote add additional time, but these steps are well worth it for the delicious results.
Final Thoughts
Sharing this Mini Strawberry Cheesecake Cupcakes Recipe feels like passing on a little piece of happiness. Their charming size, perfectly balanced flavors, and the fresh fruit touch make them a go-to for celebrations or a sweet treat any day. I can’t wait for you to make them and enjoy every bite as much as I do!
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Mini Strawberry Cheesecake Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Strawberry Cheesecake Cupcakes are a delightful handheld dessert featuring a buttery graham cracker crust, creamy strawberry-infused cheesecake filling, and a fresh strawberry compote topping. Perfect for parties or a sweet treat, these individual cheesecakes combine luscious cream cheese with bursts of fresh strawberry flavor, baked to perfection in a convenient cupcake form.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted unsalted butter
Cheesecake Filling
- 2 cups softened cream cheese
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 cup fresh strawberries, diced
- 2 tablespoons strawberry jam
Strawberry Compote
- 1 cup fresh strawberries, diced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C) and line a cupcake pan with cupcake liners to prepare for forming the crust and baking the cheesecakes.
- Make the Crust: Combine the graham cracker crumbs with the melted unsalted butter until evenly mixed. Press this mixture firmly into the bottom of each cupcake liner to create a solid crust base.
- Mix Cheesecake Filling: Beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and sour cream until well incorporated.
- Fold in Strawberries and Jam: Gently fold the diced fresh strawberries and strawberry jam into the cheesecake filling, ensuring they are evenly distributed without breaking down the strawberries too much.
- Fill and Bake: Spoon the cheesecake mixture over the prepared graham cracker crusts in the cupcake liners, filling each almost to the top. Bake in the preheated oven for 20 to 22 minutes, until the cheesecakes are set but still slightly jiggly in the center. Remove from oven and let cool completely.
- Prepare Strawberry Compote: In a small saucepan, combine diced strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries soften. Stir in the cornstarch mixture and cook until the compote thickens. Remove from heat and let cool to room temperature.
- Assemble: Once the mini cheesecakes have cooled, spoon the strawberry compote on top of each cupcake. Garnish as desired and serve chilled or at room temperature.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
- Do not overbake the cheesecakes to prevent cracking; they should still have a slight jiggle when done.
- The strawberry compote can be made a day ahead and refrigerated to enhance flavor.
- Use fresh strawberries for the best flavor, but frozen can be used if fresh are unavailable, just thaw and drain first.
- Allow cheesecakes to cool completely before topping with compote to prevent melting.
