These strawberry cheesecake cupcakes are creamy, delicious, and an easy way to get your cheesecake fix—no water bath required!
This recipe was originally posted in May of 2018. I’ve updated the post with clearer instructions and step-by-step photos; the recipe itself is unchanged.
Mini cheesecakes are one of my favorite desserts—smaller portions, same rich flavor. These strawberry cheesecake cupcakes are essentially individual cheesecakes finished with a pretty swirl of fresh strawberry puree.
They’re wonderfully creamy with a bright, sweet-tart berry finish, and they’re perfect for spring and summer gatherings or any time you want a simple, elegant treat.
Why you’ll love these strawberry cheesecake cupcakes:
- All ingredients are easy to find at most grocery stores and you likely have many of them on hand.
- The recipe is straightforward and forgiving even for first-time cheesecake bakers; there’s no water bath needed.
- Sour cream in the filling keeps the cheesecakes light and adds a pleasant tang that balances the sweet strawberries.
How to make your cupcakes
Start by making a simple strawberry puree:
- Place sliced strawberries in the bowl of a food processor and pulse until liquid.
- Strain the puree through a fine mesh sieve, pressing to extract as much juice as possible. Discard the solids.
- Stir in a tablespoon of sugar and set the puree aside.
Make the cheesecake filling:
- Beat room-temperature cream cheese until very smooth with an electric mixer.
- With the mixer on low, slowly add the remaining granulated sugar and blend until incorporated.
- Beat in vanilla, eggs, sour cream, and a pinch of salt, scraping down the bowl as needed so the mixture is uniform and silky.
Assemble and bake:
- Line a muffin tin with cupcake liners and place a vanilla sandwich cookie in the bottom of each cup to form a crust.
- Divide the cheesecake batter evenly among the cups, filling almost to the top.
- Spoon about 1 1/2 teaspoons of the strawberry puree onto each cheesecake and use a toothpick to swirl the puree gently into the batter.
Bake at 300°F (150°C) until the filling is set, about 18–20 minutes. Cool the pan on a wire rack to room temperature, then refrigerate the cheesecakes overnight to fully set. When ready to serve, top each with a dollop of whipped cream and a sliced strawberry.
Notes
- If your food processor has a small bowl, use it for the berries; if not, pulse and scrape down the sides until fully pureed.
- Be sure the cream cheese (and eggs and sour cream) are at room temperature so the filling blends smoothly without lumps.
- Allow cheesecakes to cool completely before chilling; don’t place hot cheesecakes directly into the fridge.
- Avoid low-fat or nonfat cream cheese—full-fat gives the proper texture and ensures the cheesecakes set correctly.
Can I use other berries?
Yes. Raspberries, blackberries, or a mix of berries work well and will give different but equally delicious flavor profiles.
Can I use frozen berries?
Yes. Fresh berries yield the best texture and flavor, but frozen berries can be used. Let them sit at room temperature for about 15–20 minutes so they release some juice but aren’t completely thawed, then puree and strain as directed.
How to store your cupcakes
Store leftover cheesecake cupcakes in the refrigerator, covered or in airtight containers, for 3–4 days. For longer storage, wrap them tightly and freeze for up to 2 months. You can eat them frozen, thaw them overnight in the fridge, or let them sit at room temperature for 30–60 minutes before serving.
A few more recipes you might enjoy
Triple Chocolate Cheesecake
Red Velvet Cheesecake Cupcakes
Blueberry Lemon Cheesecake Cake
Strawberry Shortcake Cake
If you make these strawberry cheesecake cupcakes, please leave a comment and a rating. Share a photo on Instagram and tag @theitsybitsykitchen so I can see your creations!
Strawberry cheesecake cupcakes are easy to make—no water bath required—and they make a lovely dessert for spring and summer.
Dessert
American
- 16 vanilla sandwich cookies
- 1 cup sliced strawberries + more for garnish
- 1 pound full-fat cream cheese, at room temperature
- 1/2 cup + 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup full-fat sour cream, at room temperature
- 1/8 teaspoon salt
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- Preheat the oven to 300°F. Line 16–18 muffin cups with liners and place one sandwich cookie in the bottom of each cup.
- Place sliced strawberries in a food processor and process until liquid. If needed, stop and scrape the bowl until fully pureed.
- Pour the puree through a fine mesh sieve into a bowl, press to extract the juice, discard solids, and stir in 1 tablespoon sugar. Set aside.
- Beat the cream cheese on medium speed until very smooth. With the mixer on low, slowly add the remaining 1/2 cup sugar.
- Beat in vanilla, eggs, sour cream, and salt, scraping the bowl as needed so the mixture is smooth.
- Divide the batter evenly among the prepared muffin cups, filling most of the way full.
- Spoon about 1 1/2 teaspoons of strawberry puree onto each and swirl gently with a toothpick.
- Bake 18–20 minutes until the filling is set. Cool completely on a wire rack, then refrigerate overnight.
- After chilling, whip the heavy cream and powdered sugar to stiff peaks. Dollop each cupcake with whipped cream and garnish with sliced strawberries before serving.
- Cheesecakes must chill overnight before serving for best texture.
- Room-temperature cream cheese ensures a smooth batter without lumps.
- Cool to room temperature before refrigerating; do not place hot cheesecakes in the fridge.
- Use full-fat cream cheese for proper texture and setting.
- Store leftovers covered in the fridge for 3–4 days or freeze tightly wrapped for up to 2 months.
Adapted from Martha Stewart’s Cupcakes.