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Strawberry Cheesecake Cupcakes

Strawberry Cheesecake Cupcakes

DeShawn Mitchell
These cupcakes combine the creamy richness of cheesecake with the fresh, sweet flavor of strawberries, all atop a buttery graham cracker crust. Perfect for parties, family gatherings, or any celebration, they’re easy to make and sure to impress with their delightful texture and beautiful presentation.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 320 kcal

Ingredients
  

Graham Cracker Crust

  • 1 cup graham cracker crumbs can be store-bought or crushed yourself
  • 4 tbsp melted butter
  • 2 tbsp granulated sugar

Cupcake Batter

  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 0.5 cup milk

Cheesecake Filling

  • 8 oz full-fat cream cheese softened
  • 0.5 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries diced

Frosting

  • 8 oz cream cheese softened
  • 1 cup heavy cream whipped
  • 0.5 cup powdered sugar

Instructions
 

Prepare the Graham Cracker Crust

  • Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • Pulse graham crackers in a food processor until fine. Mix with melted butter and sugar. Press firmly into the bottom of each cupcake liner.
  • Bake for 5 minutes until set. Let cool.

Make the Cupcake Batter

  • Whisk flour, baking powder, and salt in a bowl.
  • In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
  • Gradually add dry ingredients, alternating with milk, mixing until just combined.

Prepare the Cheesecake Filling

  • Beat cream cheese until smooth. Add sugar and vanilla, mixing well.
  • Fold in diced strawberries.
  • Spoon cheesecake filling over graham cracker crust in each liner.
  • Bake for 18-20 minutes until set and edges are lightly golden. Cool completely.

Make the Frosting

  • Beat cream cheese and powdered sugar until smooth. Fold in whipped heavy cream.
  • Frost cooled cupcakes and top with fresh strawberry slices if desired.

Notes

  • Ensure cream cheese is at room temperature to avoid lumps.
  • Do not overmix the batter to keep cupcakes tender.
  • Store cupcakes in an airtight container in the fridge for up to 3-4 days.
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