Strawberry Cheesecake Cupcakes

These Strawberry Cheesecake Cupcakes are the perfect treat—cute, creamy, and oh-so-delicious!

They combine the classic flavors of cheesecake with the fun of cupcakes, making them a hit with kids and adults alike.

I love making these for family gatherings or as a special dessert for my kids—they’re easy to eat, beautifully portioned, and the fresh strawberry topping makes them feel extra fancy!

Let’s dive in and whip up something amazing together.

What You’ll Need

For the Crust:

1 cup graham cracker crumbs
3 tbsp melted butter
2 tbsp sugar

For the Cheesecake Filling:

16 oz (2 blocks) cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1/4 cup sour cream

For the Topping:

1 cup fresh strawberries, sliced
1 cup whipped cream
Powdered sugar (optional, for garnish)

Pro Tips

Room Temperature Cream Cheese – Let your cream cheese soften at room temperature for the smoothest, lump-free cheesecake batter.
Don’t Overmix – Beat the filling until just combined to avoid air bubbles that can crack the cheesecake.
Use a Muffin Tin – Cupcake liners in a muffin tin make serving and cleanup super easy.
Chill Time is Key – Let the cupcakes cool completely and chill in the fridge for at least 2 hours to set perfectly.
Kid-Friendly Assembly – Let kids add the strawberry topping—they’ll love decorating their own cupcake!

Tools You’ll Need

Muffin tin
Cupcake liners
Mixing bowls
Electric hand or stand mixer
Whisk
Measuring cups and spoons
Spatula

Substitutions & Variations

Crust Swap: Use crushed Oreos or vanilla wafers instead of graham crackers.
Berry Swap: Try raspberries, blueberries, or a mix of berries for a fun twist.
Dairy-Free: Use dairy-free cream cheese and whipped topping.
Gluten-Free: Use gluten-free graham crackers for the crust.

Make-Ahead Tips

Make these cupcakes a day in advance and store them in the fridge. Add the strawberry topping just before serving.
Cheesecake freezes well! Freeze the cupcakes (without the topping) in an airtight container for up to 2 months. Thaw overnight in the fridge.

How to Make Strawberry Cheesecake Cupcakes

1. Prep the Crust

Instructions:

Preheat your oven to 325°F (165°C). Line a muffin tin with cupcake liners.
In a bowl, mix graham cracker crumbs, melted butter, and sugar until it looks like wet sand.
Spoon about 1 tablespoon of the mixture into each cupcake liner and press it down firmly.

2. Make the Cheesecake Filling

Instructions:

In a large bowl, beat the cream cheese and sugar until smooth. Add vanilla, eggs, and sour cream, and mix until just combined.
Scoop the cheesecake mixture over the crusts, filling each liner about 3/4 full.

3. Bake the Cupcakes

Instructions:

Bake for 18-20 minutes, or until the centers are set and just slightly jiggly.
Let the cupcakes cool to room temperature, then chill in the fridge for at least 2 hours.

4. Add the Topping

Instructions:

Once chilled, top each cupcake with a dollop of whipped cream, sliced strawberries, and a sprinkle of powdered sugar (optional).

Leftovers & Storage

Fridge: Store in an airtight container in the fridge for up to 5 days.
Freezer: Freeze cupcakes (without toppings) in a freezer-safe container for up to 2 months.