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Strawberry Cheesecake Cupcakes topped with whipped cream and fresh strawberries

Strawberry Cheesecake Cupcakes

Delightful mini cheesecakes with a rich filling and topped with fresh strawberries.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 250 kcal

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Wire Rack

Ingredients
  

Graham Cracker Base

  • 1.5 cups Graham cracker crumbs
  • 0.5 cup Unsalted butter, melted

Cheesecake Filling

  • 2 cups Cream cheese, softened
  • 1 cup Sugar
  • 1 teaspoon Vanilla extract
  • 2 large Eggs
  • 1 cup Strawberries, chopped

Toppings

  • Whipped cream For topping
  • Additional strawberries For garnish

Instructions
 

  • Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
  • In a mixing bowl, combine the graham cracker crumbs and melted butter. Press about a tablespoon into the bottom of each cupcake liner.
  • In another bowl, beat the cream cheese until smooth. Gradually add sugar, then mix in vanilla and eggs one at a time. Fold in chopped strawberries.
  • Spoon the cheesecake mixture over the crust in each liner, filling them about 3/4 full. Bake for 20-25 minutes until edges are set.
  • Let the cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  • Top with whipped cream and garnish with additional strawberries before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months without toppings.
Keyword Cupcakes, Easy