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cheesecakes on a wire rack with a bowl of strawberries in the background

Strawberry Cheesecake Cupcakes

Strawberry cheesecake cupcakes are easy to make--no water bath required--and they're a wonderful dessert for spring and summer!

Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 18 minutes
Chilling Time 8 hours
Total Time 53 minutes
Servings 16
Author Kelsie



  • 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



  1. Preheat the oven to 300 degrees. Line 16 to 18 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.
  3. 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. Discard solids. Stir 1 tablespoon sugar into the puree. Set aside.
  4. Beat the cream cheese with an electric mixer set to medium speed until very smooth. Turn mixer to low and slowly add the remaining 1/2 cup of sugar.
  5. Beat in the vanilla, eggs, sour cream, and salt stopping the mixer to scrape down the sides and bottom of the bowl as necessary.
  6. Divide batter evenly between the prepared muffin cups, filling each most of the way full.
  7. 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.
  8. Bake until filling is set, about 18 to 20 minutes. Set pan on a wire rack to cool completely, then refrigerate overnight.


  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.

Recipe Notes

  • Remember that your cheesecakes need to chill overnight before you serve them.
  • Be sure your cream cheese is at room temperature or your mini cheesecakes could end up with chunks of un-mixed cream cheese.
  • Before chilling your cheesecakes overnight, be sure they’ve cooled to room temperature. You don’t want to put hot cheesecake in the fridge.
  • Don’t use non-fat or low-fat cream cheese. Your cheesecake won’t set up properly.
  • Uneaten cheesecakes can be stored in the fridge, covered or in airtight containers, for 3 or 4 days.
  • You can also freeze them, tightly wrapped, for about 2 months.