What’s the perfect creamy and delicious dessert to feed a crowd? These Strawberry Cheesecake Cupcakes are a perfect party dessert. All the creamy deliciousness that you’d get in a Strawberry Cheesecake wrapped up in its own little self serve package.
I made these Strawberry Cheesecake Cupcakes for a small New Year’s Eve party this year. When you here comments like “I think this is the best thing I’ve eaten all year!” , you know you’ve done well.
These Cheesecake Cupcakes are very versatile. I chose to top them with a classic Homemade Strawberry Sauce but you can top them with just about anything you want. Blueberry Sauce, Cherry Sauce, Salted Caramel or nothing at all. You choose your favorite.
Tips for making these Strawberry Cheesecake Cupcakes
Here are a few tips to making Strawberry Cheesecake Cupcakes with the best results.
- My first tip is to be cautious when using foil liners. They can leave a metallic aftertaste depending on the type you use. I didn’t have any issue with the ones that I used but some other types could pose a problem.
- Fill your liners to the top for the best results. It’s natural for your mini cheesecakes to rise during baking and then deflate a bit after they come out of the oven. Filling your batter to the top will create the best results and the perfect crust/filling/topping ratio.
- Follow the baking time closely. Check your cheesecake cupcakes at the lower end of the time estimate to prevent over baking. Once you just start seeing a few of your cupcakes forming some slight cracking it means it’s time to take them out. Cracking is a sign that they are beginning to over bake.
- Make sure you use room temperature ingredients. Your eggs as well as cream cheese, sour cream and cream should all be at room temperature for the best baking results.
How to make the best Cheesecake Graham Cracker Crust
There are many great cheesecake crust flavors to use. I’ve chosen a classic graham cracker crust for these Strawberry Cheesecake Cupcakes. If you prefer Nilla wafers or gingersnaps you can easily use those as a substitute as well.
To make the perfect graham cracker crust for this recipe I added a little bit of sugar and some chopped walnuts. I love the slight crunchiness that the sugar and walnuts add.
It’s also a good idea to pre-bake your crust to ensure that it does not become soggy.
In this recipe you will add about one heaping tablespoon to each liner and press it down to pack it into the liner bottom.
Tips for preventing your Cheesecake Cupcakes from caving in.
Cheesecake batter is very delicate just like a souffle. The key to making the best cheesecake cupcakes is dependent on a few things.
- Use room temperature ingredients. Like I stated earlier it’s important for all of your refrigerated ingredients to be at room temperature before you mix them in. This will help everything to bake more evenly.
- Cheesecakes should be baked at a low temperature. Baking at a higher temperature will cook the outside quicker than the inside and cause it to sink in the middle.
- Mix your batter on a low speed so that you do not add too much air into your batter. I also like to tap my bowl lightly on the counter after mixing. That way any air bubbles that may have formed during mixing will pop.
- Adding structure to your batter in the form of flour or cornstarch. This will thicken your batter slightly and also help prevent sinking.
- Under baked cheesecake cupcakes will also cave in. The key is to remove them just before they begin to crack the tops. Once you see any signs that they are beginning to crack remove them.
What's the perfect creamy and delicious dessert to feed a crowd? These Strawberry Cheesecake Cupcakes are a perfect party dessert. All the creamy deliciousness that you'd get in a Strawberry Cheesecake wrapped up in its own little self serve package.
- 2 Cups Graham Cracker Crumbs
- 3 Tablespoons Sugar
- 1/4 Cup Ground Walnuts ,optional
- 6 Tablespoons Unsalted butter ,melted
- 4 ,8 ounce packages Cream Cheese ,softened
- 1 1/2 Cups Sugar
- 3 Tablespoons All purpose Flour
- 4 Large Eggs ,room temperature
- 2 teaspoons Vanilla Extract
- 1/4 teaspoon Almond Extract ,optional
- 1/2 Cup Sour Cream ,room temperature
- 1/2 Cup Heavy Cream ,room temperature
- 1 Cup Strawberries ,sliced
- 2 Tablespoons Sugar
- 1/2 teaspoon vanilla extract
Preheat oven to 325 Degrees F. Line cupcake tins with liners. (Will make approximately 27 cupcakes.) Set aside.
Process or mix graham cracker crumbs, sugar and walnuts to combine. Add melted butter and mix together well.
Fill eat liner with about 1 heaping teaspoon of crumbs and press to pack into the bottom with your fingers.
Place in a preheated oven and baked for 5 minutes. Remove and let cool while you make your cheesecake batter.
In a small bowl whisk together flour and sugar. Set aside.
In a large mixing bowl mix softened cream cheese on low speed. Add sugar/flour mixture and mix to combine until smooth.
Mix eggs into the cream cheese mixture one at a time. Scrape down the sides of the bowl between each addition.
Add sour cream, heavy cream and extracts. Mix to combine.
Tap your bowl lightly on the counter to release any air bubbles.
Fill each of your cupcake liners evenly with mixture. You want to fill to just about the top of the liner.
Place in pre-heated oven and bake for 18-20 minutes. Check after 18 minutes to see if they are beginning to crack at all.
Remove from oven and let cool for about 1 hour.
Place in the refrigerator and chill for 2 hours -overnight.
Puree Strawberries in your blender or food processor. Pour mixture into a small saucepan along with sugar.
Stir to combine and bring mixture to a boil over medium high heat.
Reduce temperature to medium and cook for one minute.
Remove from heat and stir in vanilla.
Cool completely before adding to cupcakes.
Recipe adapted from Cooking Classy
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