Strawberry Cheesecake Cupcakes

There’s something about peeling back a cupcake wrapper and finding not just cake, but a little cheesecake surprise tucked inside.

Picture a golden vanilla cupcake, tender and moist, filled with creamy cheesecake, then topped with a swirl of velvety frosting and a glossy spoonful of fresh strawberry sauce.

These strawberry cheesecake cupcakes are a cozy, bakery-style dessert that comes together faster than a full cheesecake—perfect when you’re short on time but still craving something special.

They’re ideal for sweet-tooth fans, beginner bakers, and anyone who needs a make-ahead treat for parties or busy weeks.

I first leaned on this recipe when I’d promised dessert for a friend’s birthday after a long workday; instead of stressing over a layer cake, these cupcakes came out of the oven in under an hour and disappeared even faster.

They shine at Sunday suppers, last-minute gatherings, or comfort-filled nights in. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold flavor with creamy cheesecake, buttery crust, and fresh strawberries
• Impresses guests with bakery-style looks yet easy home-baker method
• Avoids soggy bottoms thanks to a sturdy graham cracker crust
• Adapts easily for make-ahead entertaining and simple refrigerated storage
• Balances sweetness and tang, pleasing both cheesecake and cupcake lovers

Ingredients

• 1 cup graham cracker crumbs, finely crushed — use very fine crumbs for a firm crust
• 3 tablespoons granulated sugar, for crust — helps the crust hold together
• 4 tablespoons unsalted butter, melted — cool slightly before mixing with crumbs
• 1 cup all-purpose flour, spooned and leveled — measure accurately for tender cupcakes
• 1 teaspoon baking powder — secures a good rise
• 1/4 teaspoon baking soda — balances acidity for better texture
• 1/4 teaspoon fine salt — enhances overall flavor
• 1/2 cup unsalted butter, softened — should indent easily when pressed
• 3/4 cup granulated sugar, for cupcakes — cream well with butter until fluffy
• 2 large eggs, room temperature — mix in one at a time for a smooth batter
• 1 teaspoon vanilla extract, for cupcakes — choose pure vanilla for best flavor
• 1/2 cup whole milk, room temperature — prevents the batter from curdling
• 8 ounces cream cheese, softened — let sit out until very soft for no lumps
• 1/4 cup powdered sugar, sifted — sifting keeps the filling extra smooth
• 1/2 teaspoon vanilla extract, for cheesecake filling — adds classic cheesecake aroma
• 1 cup fresh strawberries, finely diced — pat dry so they don’t water down the filling
• 1 cup heavy whipping cream, cold — cold cream whips faster and higher
• 3 tablespoons powdered sugar, for topping — sweetens and stabilizes the whipped cream
• 1/2 teaspoon vanilla extract, for topping — flavors the whipped cream
• 6 fresh strawberries, halved, for garnish — choose small, ripe berries for easy topping

Step-by-Step Method

Prep the Pan

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners. Set the pan aside on a stable surface near your workspace.

Make sure the oven rack is in the center position for even baking. Gather all equipment before you start to keep the process smooth and efficient.

Make the Graham Crust

Combine the graham cracker crumbs, 3 tablespoons granulated sugar, and melted butter in a small bowl. Mix until the crumbs are fully coated and resemble wet sand.

Make sure there are no dry patches. The mixture should clump when pressed between your fingers, indicating it will form a solid crust.

Press the Crust into Liners

Divide the crumb mixture evenly among the 12 cupcake liners. Press the crumbs firmly into the bottoms using your fingers or the flat bottom of a small glass.

Create a compact, even layer to support the cupcake batter. Set the pan aside while you prepare the cupcake batter.

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Break up any lumps and make sure the leaveners are evenly dispersed throughout the flour.

Set this bowl aside. Keeping the dry ingredients well mixed helps the cupcakes rise evenly and maintain a consistent texture.

Cream the Butter and Sugar

In another medium bowl, beat the softened butter and 3/4 cup granulated sugar with an electric mixer. Mix on medium speed for 2 to 3 minutes, until the mixture is light, pale, and fluffy.

Scrape down the sides of the bowl as needed. Proper creaming traps air, helping the cupcakes bake up tender.

Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition to fully incorporate. Avoid adding both at once to prevent curdling.

Once the eggs are blended, mix in 1 teaspoon vanilla extract. Scrape down the bowl to ensure everything is combined evenly before adding the dry ingredients.

Alternate Dry Ingredients and Milk

Add half of the dry ingredient mixture to the butter mixture and mix on low just until combined. Pour in the milk and mix briefly.

Add the remaining dry ingredients and mix again just until no flour streaks remain. Avoid overmixing to keep the cupcakes light and prevent toughness.

Fill the Liners with Batter

Use a cookie scoop or large spoon to divide the cupcake batter evenly over the prepared graham crusts. Fill each liner about two-thirds full to allow room for rising.

Smooth the tops gently if needed. Make sure each liner has a similar amount so the cupcakes bake uniformly in the oven.

Bake the Cupcakes

Place the muffin tin in the preheated oven. Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Rotate the pan once if your oven bakes unevenly. Avoid overbaking to keep the cupcakes soft and moist inside.

Cool the Cupcakes Completely

Transfer the muffin tin to a wire cooling rack. Let the cupcakes cool in the pan for 5 minutes to set their structure.

Carefully remove each cupcake from the tin and place them directly on the rack. Allow them to cool completely before filling, so the cheesecake mixture doesn’t melt.

Beat the Cream Cheese Filling

In a small bowl, beat the softened cream cheese until smooth and creamy with no lumps. Add 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract.

Mix until fully combined and silky. Scrape down the sides of the bowl to ensure everything is blended into a uniform, smooth filling.

Fold in the Strawberries

Gently fold the finely diced strawberries into the cream cheese mixture with a rubber spatula. Turn the spatula through the mixture until the berries are evenly distributed.

Avoid vigorous stirring, which can break down the strawberries. Chill the filling in the refrigerator for at least 15 minutes to firm slightly.

Core and Fill the Cupcakes

Once the cupcakes are completely cool, use a paring knife to cut a small cone-shaped piece from the center of each. Save the tops.

Spoon or pipe the chilled strawberry cream cheese filling into each cavity. Trim the reserved tops if needed, then gently press them back over the filling to cover.

Whip the Cream Topping

In a clean bowl, pour in the cold heavy whipping cream. Add 3 tablespoons powdered sugar and 1/2 teaspoon vanilla extract.

Whip with a mixer or whisk until medium-stiff peaks form. The cream should hold its shape but still look smooth. Don’t overwhip or it may become grainy or start turning buttery.

Top and Garnish the Cupcakes

Pipe or spoon the whipped cream generously over each filled cupcake, covering the center completely. Aim for a soft, swirled mound on top.

Garnish each cupcake with a fresh strawberry half, pressing it lightly into the whipped cream. Refrigerate the cupcakes for at least 30 minutes to set before serving.

Ingredient Swaps

• Use crushed vanilla wafers, digestive biscuits, or plain cookies instead of graham crackers; brown sugar can replace granulated sugar in the crust.
• For dietary needs: swap butter with vegan butter, milk with any neutral plant milk, cream cheese with a dairy-free cream cheese, and heavy cream with a whippable plant cream.
• If fresh strawberries are unavailable or pricey, use well-drained frozen strawberries (patted dry) or a small spoonful of strawberry jam in the filling.

You Must Know

– Make-Ahead – For best texture, you can fully assemble the crust and cupcakes and fill them up to 24 hours ahead, then add whipped cream and fresh strawberry garnish within 2–4 hours of serving.

This timing keeps the crust crisp and the whipped topping from weeping in the fridge.

Serving Tips

• Serve chilled on a white platter to highlight the pink strawberry filling.
• Add a drizzle of strawberry sauce or coulis on the plate under each cupcake.
• Pair with hot coffee, black tea, or a light sparkling rosé.
• Sprinkle crushed graham crackers over the whipped cream for extra crunch and visual appeal.
• Arrange with fresh whole strawberries and mint leaves for a simple dessert centerpiece.

Storage & Make-Ahead

Store strawberry cheesecake cupcakes in an airtight container in the fridge for up to 2 days for best texture and freshness.

You can bake the cupcakes and crust a day ahead, then fill and top before serving.

These don’t freeze well due to the whipped cream and fresh strawberries.

Reheating

Reheating isn’t recommended; these are best chilled.

If needed, briefly microwave 5–10 seconds or warm in a 250°F oven a few minutes, just to soften crust—never use stovetop.

Strawberry Cheesecake Cupcake Trends

While these cupcakes shine straight from the fridge rather than reheated, the way people are serving and styling strawberry cheesecake cupcakes keeps evolving.

I keep seeing smaller, almost bite-size versions lined up like glossy jewels on dessert boards, each crowned with a single strawberry slice and a glitter of powdered sugar.

You and I can also lean into rustic trends: thick swoops of whipped cream, visible strawberry pieces peeking out where the cake meets the filling, and a few graham crumbs scattered on top like beach sand.

I’m loving “deconstructed” looks too—cupcakes served with extra macerated strawberries on the side, juices dripping onto the plate, so every bite tastes like peak-season berries and cool, tangy cheesecake.

Final Thoughts

Give these Strawberry Cheesecake Cupcakes a try and enjoy all the flavor of a classic cheesecake in an easy, handheld treat.

Feel free to tweak the recipe with different berries, flavored extracts, or fun toppings to make them your own.

Frequently Asked Questions

Can I Make These Cupcakes Gluten-Free Without Compromising Texture?

Yes, you can. I’d swap in a good 1:1 gluten‑free flour blend and gluten‑free graham crackers; you’ll still get tender crumbs, buttery crunch, and that lush, creamy center that sighs softly when you bite in.

How Do Altitude Changes Affect Baking Time and Cupcake Rise?

Altitude makes cupcakes rise faster, then fall, and they often bake quicker. I’d tell you to picture thinner air puffing batter like a balloon—so reduce leavening slightly, add moisture, and check doneness early.

What Are the Best Kid-Friendly Variations for Birthday Parties?

You can swirl in rainbow sprinkles, tint the frosting pastel, or top each one with tiny chocolate chips and gummy candies; I’d let kids “decorate their own,” turning the dessert table into a bright, sweet art studio.

How Can I Scale This Recipe for Large Events or Catering?

You can scale this easily: I’d multiply everything by 4 for 48 servings, bake in batches, and stash cooled cupcakes in airtight boxes. I’d mix fillings fresh, then pipe, chill, and garnish close to service.