Strawberry Cheesecake Cupcakes – Mini Treats with a Big Cheesecake Flavor

A Sweet Bite of Italy — And Home

There’s something about strawberry cheesecake cupcakes that feels both fancy and familiar. The first time I dreamed them up was after a summer trip to Italy with my daughters. We were sitting on a shaded stone bench in Florence, each of us holding a cone of strawberry cheesecake gelato. The sun was warm, the cobblestones glowed, and the girls were giggling about how the gelato tasted like “cake and berries had a baby.”

Eva’s Note: That moment stuck with me. So when we got home, I recreated those flavors in our tiny NYC kitchen—and these cupcakes were born. I made them for a spring picnic in Central Park, and they disappeared within minutes. Lily says they’re “the most elegant cupcakes ever,” and Emma mostly cares that the frosting turns her tongue pink. Either way, they’re a hit.

If you love easy strawberry cupcakes with a cheesecake twist, you’re going to adore these strawberry cheesecake cupcakes. They’re creamy, fruity, and perfect for parties or just because.

Try another spin on strawberry cheesecake

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Ingredients for Strawberry Cheesecake Cupcakes

These cream cheese cupcakes are made with simple pantry staples and a few flavorful upgrades. Here’s what you’ll need:

Graham Cracker Crust: • 1 cup graham cracker crumbs
• 3 tbsp brown sugar
• ¼ cup melted butter

Cheesecake Filling: • 16 oz cream cheese, softened
• ½ cup sour cream
• ¼ cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract

Strawberry Topping Options (choose one):

Fresh Strawberry Sauce:
• 1 cup strawberries
• ½ tsp lemon juice
• 2 tsp sugar

Frosting with Freeze-Dried Strawberries:
• 1½ cups freeze-dried strawberries (or 34 g powdered)
• 4 cups powdered sugar
• 1 cup cream cheese
• ½ cup butter
• 1 tsp vanilla extract
Optional: • 1 tsp cheesecake extract or swap in mascarpone for part of cream cheese

Eva’s Tip: Freeze-dried strawberries are a secret weapon! They add bright flavor and natural color—no fake pink in sight.

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How to Make Mini Cheesecake Cupcakes

These mini cheesecake cupcakes come together easily in a cupcake tin. Here’s how we do it at our house:

1. Prep the crust: Preheat oven to 325°F. Line a muffin tin with paper liners. Mix graham cracker crumbs, brown sugar, and melted butter until it looks like wet sand. Press about 1 tablespoon into the bottom of each liner.
2. Bake the crust: Bake crusts for 5 minutes, then cool slightly.
3. Make the filling: Beat softened cream cheese until smooth. Add sour cream, sugar, eggs, and vanilla. Mix until creamy—but don’t overmix!
4. Fill the cups: Pour filling evenly over the crusts (about 2/3 full).
5. Bake low and slow: Bake at 325°F for 18–20 minutes until just set. Don’t open the oven while baking!
6. Cool gently: Turn off oven and crack the door. Let cupcakes cool inside for 30 minutes.

Eva’s Tip: I leave the oven cracked open and sip coffee while listening to the “tink” of the cooling oven—it helps avoid sinking centers.

7. Chill completely: Move cupcakes to the fridge for at least 2 hours (overnight is best).

Emma loves the graham cracker step—we call it our “crush it!” moment before bedtime baking.

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Two Topping Options — Frosted or Fresh

Our family is divided here, so we usually make both!

Strawberry Frosting with Freeze-Dried Berries

This one is creamy, tangy, and a little dramatic thanks to that bold pink color.

1. Pulse freeze-dried strawberries in a food processor until powdered.
2. Beat cream cheese and butter until fluffy.
3. Add powdered sugar, strawberry powder, vanilla, and optional cheesecake extract or mascarpone.
4. Beat until creamy and smooth.

Eva’s Tip: I first tried mascarpone frosting in Florence—it makes this frosting feel extra rich and silky.

Simmered Strawberry Sauce (Fresh or Frozen)

1. Dice strawberries and combine in a small saucepan with lemon juice and sugar.
2. Simmer gently for 10 minutes until soft and jammy.
3. Cool completely before spooning over chilled cupcakes.

Frozen strawberries? Go for it—just thaw and drain first.

If you love strawberry and cream cheese flavors in cookie form too, try these!

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Seasonal Variations & Serving Tips

These cupcakes fit any season with a little twist:

• Spring: Add fresh basil to the strawberry sauce. Trust me, it’s dreamy.
• Summer: Top with macerated berries and a sprig of mint.
• Fall: Swirl in a bit of cinnamon before baking.
• Winter: Simmer strawberries with orange zest and a pinch of clove.

Eva’s Tip: I often make these the night before a gathering. Just wait to add the topping until just before serving.

Perfect for: • Baby showers • Mother’s Day brunch • Backyard BBQs • Holiday dessert tables

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Frequently Asked Questions about Strawberry Cheesecake Cupcakes

How do you keep cheesecake cupcakes from sinking?
Bake at 325°F and avoid overmixing the batter. Let them cool gradually by cracking the oven door after baking. I always listen for the soft “tink” of the oven cooling—it tells me they’re settling just right.

How do you make mini cheesecake cupcakes?
Use a muffin tin with liners, create a simple graham cracker crust, then fill with creamy cheesecake batter. Bake low and slow, and chill before topping. They puff gently in the oven and settle into soft, creamy domes.

Can I use frozen strawberries for cheesecake?
Absolutely. Just thaw and drain them well. I often use frozen berries in winter—they simmer beautifully into a sauce with lemon zest.

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These strawberry cheesecake cupcakes pack big flavor into a tiny package—sweet, creamy, and a little nostalgic. I hope they bring as much joy to your table as they have to ours. Whether you frost them, sauce them, or sneak one right out of the fridge at midnight (guilty), they’re sure to become a favorite.

With love and powdered sugar fingertips,
Eva

Printable Recipe: Strawberry Cheesecake Cupcakes

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