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Strawberry Cheesecake Cupcakes

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These strawberry cheesecake cupcakes are super creamy and a great way to get your cheesecake fix—no water bath necessary!

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overhead shot of the strawberry cheesecake cupcakes in the pan before they go into the oven

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It occurred to me the other day that, with all the cheesecake recipes I have here on IBK, I have yet to post a mini cheesecake recipe.

Um whaaaat? If you know me at all, you know I love all things mini. I get all my makeup from Sephora simply because of the adorable mini lipsticks they sometimes have as samples.

If I thought Cookie could make friends with a pig, I’d totally have a herd (flock?) of mini pigs right now.

For that matter, if I had a shrink ray, I’d shrink Cookie down to pocket size.  Actually I might not—she’s perfect as is.  But the mini pigs would totally happen.

So the whole no mini cheesecake recipes needed to change.

That leads us to today’s post: strawberry cheesecake cupcakes. They’re mini (read “portion controlled”) cheesecakes with strawberry puree baked right in. And I topped them with whipped cream and even more berries, because why not?

cupcake sitting on a piece of parchment with more strawberry cheesecake cupcakes in the background

The result is a creamy cheesecake cupcake that tastes like spring!

And guess what the crust is made of? Just guess! Hint: it’s ridiculously easy.

Instead of crunching up graham crackers or cookies, all you have to do is drop an Oreo in the cupcake liners before you fill them with cheesecake. Yep! That little shortcut cuts down on the time you have to spend in the kitchen, which gives you more time to enjoy some beautiful spring weather!

Or more time to eat strawberry cheesecake cupcakes.

Or more time to eat cupcakes while you’re sitting in the sun.

The bottom line is you have options.

Just as long as you’re eating a few of these cupcakes, that is. (I know I said these are portion controlled but really. How do you stop at just one cheesecake cupcake? I mean, with the strawberries they’re practically a health food.)

A few more cheesecakes (in case you’re hungry)
Mint Mocha No-Bake Cheesecake
Coconut Lime Cheesecake
Blueberry Lemon Cheesecake Cake

one of the strawberry cheesecake cupcakes with a fork taking a bite out of it

5 from 1 vote
cupcake sitting on a piece of parchment with more strawberry cheesecake cupcakes in the background
Print
Strawberry Cheesecake Cupcakes
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

These strawberry cheesecake cupcakes are a delicious treat for all strawberry lovers!

Course: Dessert
Cuisine: American
Servings: 16 cupcakes
Author: Kelsie
Ingredients
Cupcakes:
  • 16 vanilla sandwich cookies such as golden Oreos
  • 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
Topping:
  • 1/2 cup heavy cream
  • 2 tablespoons powdered sugar
Instructions
Cupcakes:
  1. Preheat the oven to 300 degrees. Line 16 muffin cups with cupcake liners and set one sandwich cookie in the bottom of each. Set pan aside.
  2. Place the sliced berries in the bowl of a food processor and process until liquid. If your food processor has a small bowl, use that; if not, just keep stopping the processor and scraping it down until the berries are fully pureed. Pour the puree into a fine mesh sieve set over a mixing bowl and use a rubber spatula to press as much liquid out as possible. You should have about 1 cup of liquid. Discard solids. Stir 1 tablespoon sugar into the puree. Set aside.
  3. Beat the cream cheese with an electric mixer set to medium speed until light and fluffy. Turn mixer to low and slowly add the remaining 1/2 cup of sugar. Beat in the vanilla, eggs, and sour cream in that order, stopping the mixer to scrape down the sides and bottom of the bowl as necessary.
  4. Divide batter evenly between the prepared muffin cups. Spoon about 1 1/2 teaspoons of the strawberry puree over the top of the batter in each muffin cup and use a toothpick to swirl the puree into the cheesecake.
  5. Bake until filling is set, about 18 to 20 minutes. Set pan on a wire rack to cool completely, then refrigerate overnight.
Topping:
  1. After the cupcakes have chilled overnight, whip the heavy cream and powdered sugar to stiff peaks. Dollop each cupcake with whipped cream and garnish with a sliced strawberry. Serve.

Adapted from Martha Stewart’s Cupcakes

Comments

  3. David @ Spiced says

    May 7, 2018 at 1:13 pm

    Hey, I get all of my makeup at Sephora, too! Wait. Nevermind. But I would love a herd of mini-pigs and mini-Cookies running around the house. Can you imagine what would happen if they had babies?? Anyways, this cheesecakes sound amazing. Perfect for Spring, and the cookie at the bottom idea is such an easy and fun recipe hack. Love it, Kelsie!

    Reply

  5. Dawn - Girl Heart Food says

    May 7, 2018 at 1:45 pm

    Love those little sample and I love little desserts! So dainty and it makes me feel better if I eat, like, 3…..cause, hey, they’re small, right?? And who can resist strawberry cheesecake in any form, really. Delish Kelsie! Happy Monday!

    Reply

  6. Milena Perrine says

    May 7, 2018 at 1:56 pm

    I love this recipe! Pump up the volume on the strawberries:) I might never make regular cheese cake again because placing an Oreo at the bottom is genius in its simplicity. Pinning!

    Reply

  8. Cheyanne @ No Spoon Necessary says

    May 7, 2018 at 2:29 pm

    I love all things mini too!!! So you KNOW I’m all over these adorable strawberry cheesecake cupcakes like white on rice!! These are perfect for any kind of spring/summer entertaining!! Or, just for snacking, because let’s get real, I’m going to hoard these to myself! Pinning! Cheers

    Reply

  10. Ben|Havocinthekitchen says

    May 7, 2018 at 6:30 pm

    I think I’ve mentioned before I’m not a huge fan of cupcakes unless there’s a lot of frosting inside and outside. Amended. Cheesecake cupcakes make an exception too. Filled with strawberries, this dessert is so refreshing and delicious. Well done, Kelsie!

    Reply

  13. Carlee says

    May 8, 2018 at 9:51 am

    Your unwavering love of cheesecake just makes me like you even more! And I love all things mini. I’d say it’s built in portion control, but we all know I’m not stopping after one!

    Reply

  14. ingoodflavor says

    May 8, 2018 at 7:39 pm

    One mini cheesecake at a time is never possible! These are going back for seconds, thirds and possibly fourths kind of cheesecakes!! I love the whipped cream and strawberry topping too!

    Reply

  16. Marissa (@pinchandswirl) says

    May 9, 2018 at 6:38 am

    Now I’m imagining a bunch of mini pigs running around your home, lol! Pigs are so darn cute!

    Love the idea of these mini cheesecakes and yay for no water bath! The perfect amount of decadence!

    Reply

  17. kitchenriffs says

    May 9, 2018 at 7:53 am

    Love the idea of mini-pigs running throughout the house! And love the idea of these cupcakes, too. I think two are a proper portion size, don’t you? 🙂

    Reply

  19. Miriam @londonkitchendiaries says

    May 10, 2018 at 12:24 am

    I am a huge fan of mini cakes, they look so innocent & delicious and are great for summer garden parties! Have a nice weekend ahead xx

    Reply

  20. Teesh Osita says

    May 12, 2018 at 11:52 pm

    I can’t imagine you’d have a fun time baking in the kitchen with Cookie chasing all the mini pigs you’d hoard around. This recipe still sounds yummy, though! 🙂

    Reply

  23. Amrita Chugh says

    May 25, 2019 at 9:35 am

    hi! i love the idea of mini cheesecake cupcakes. but the best part is the whole cookie crust 😀
    I am from India, we rarely find sour cream here, that too at a very high cost. can you suggest an equally good substitute to use in this recipe?

    Also, can i also make these cupcakes with purees from other fruits, like mango?

    Reply

    • Kelsie says

      May 25, 2019 at 9:40 am

      Hi Amrita! You can use additional cream cheese instead. I’ve also had luck substituting heavy cream for sour cream in cheesecakes; I haven’t tried that with this recipe though, so it may affect the baking time–I’m not totally sure. And I think mango would be delicious here! Any fruit puree should work just fine! Depending on how sweet the fruit is you may need to add more or less sugar to the puree. Hope this helps, and let me know how it goes!

      Reply

  24. Katie says

    June 5, 2019 at 8:46 am


    My first attempt at any type of cheesecake. These were easy – though took me longer than the 20 min prep time. But OMG so YUM!

    Reply

    • Kelsie says

      June 7, 2019 at 3:35 pm

      YAAAAYYYY! I’m so glad you liked them, Katie! They’re one of my faves :). Thanks for letting me know!

      Reply

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