strawberry cheese cake cupcakes

strawberry cheese cake cupcakes

strawberry cheese cake cupcakes

Hello. Welcome to solsarin. This post is about “strawberry cheese cake cupcakes“.


Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and which share features with desserts such as pastries, meringues, custards, and pies.

The most common ingredients include flour, sugar, eggs, fat (such as butter, oil or margarine), a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like custard, jelly, cooked fruit, whipped cream or syrups),[1] iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit.

Cake is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some are rich and elaborate, and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified so that even the most amateur of cooks may bake a cake.

strawberry cheese cake cupcakes
strawberry cheese cake cupcakes


  1. Preheat oven to 350 degrees and line 24 muffin tins with cupcake liners. Mix graham cracker crumbs with butter and sugar. Sprinkle about 1 tablespoon of the crushed graham cracker into the bottom of each prepared muffin tin. You will have a small amount of extra crumbs that you will save for garnish before serving. Press down using the back of the measuring spoon and bake for 3-5 minutes or until slightly browned. Remove immediately from oven and set aside to cool.
  2. In a medium bowl, beat the egg whites until stiff, glossy peaks appear, about 3-4 minutes. Set aside.
  3. In a small bowl, mix together the flour, baking powder and salt. In a large bowl, cream together butter and sugar until light and fluffy and then add the vanilla and beat on a low-speed. Then add half the flour mixture until incorporated. Mix in the sour cream. Add remaining flour and mix until just blended.
  4. Gently fold 1/3 of the egg into the batter until combined, do not over mix the egg whites or the cake will fall flat. Fold in remaining egg and fold in the chopped strawberries. Fill each muffin tin about 3/4 of the way ((they will not rise much) and bake for about 20 minutes depending on your oven. You can test to see if they are done by sticking a toothpick through the center, if it comes out clean it is ready to take out!
  5. Cheesecake Ingredients:
  6. 1 cup graham cracker crumbs
    4 tablespoons unsalted butter, melted
    2 tablespoons sugar
    16 ounces cream cheese, softened
    ½ cup sour cream
    ¼ cup granulated sugar
    2 eggs
    1 teaspoon vanilla extract
  7. Strawberry Sauce Ingredients:
  8. 1 cup strawberries, – cut in half
    ½ teaspoon lemon juice
    2 teaspoons sugar
  9. LOOKING FOR MORE FREE RECIPES?Subscribe to my newsletterand follow along on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.


  • White Chocolate Cheesecake
  • Pumpkin Cheesecake Dip
  • Peanut Butter Cup Cheesecake Dip
  • Caramel Cheesecake Dip
  • Toffee Crunch Cheesecake Bars
  • Walnut Banana Cake

How to Make Cheesecake Cupcakes

This strawberry cheesecake cupcakes recipe has three parts: the strawberry cupcakes, the cheesecake filling, and the white chocolate frosting. So, let’s break it down and start with the cupcake batter:

  • Room-temperature large eggs
  • Room-temperature sour cream
  • Melted unsalted butter
  • Strawberry cake mix
  • Strawberries (fresh or thawed if frozen)
strawberry cheese cake cupcakes
strawberry cheese cake cupcakes


  • If your food processor has a small bowl, use that to puree the berries; if it doesn’t, just keep stopping the processor and scraping it down until the berries are fully pureed.
  • Be sure your cream cheese is at room temperatureor 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.


You can. I preferred the cheesecakes made with fresh berries but you can use frozen if that’s all you have.

Defrost the berries a little first or you won’t have much juice. (They shouldn’t be fully defrosted but you don’t want them totally frozen; 15 to 20 minutes at room temperature is probably plenty depending on the temperature of your kitchen.)



  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


In the photos and video we used a lemon Oreo cookie as our cookie base. We found that it gave the best flavor combination. Lemon paired with strawberry is a winner! You may also use vanilla Oreos (or their off-brand generic counterparts) or even regular Oreos.  If you are looking for a cheesecake cupcake recipe that will solve your chocolate craving, you must try these Fudge Swirled Oreo Bottom Cheesecake Cupcakes.

How to “Doctor Up” a Cake Mix

There are many different ways to make a cake mix taste just like a cake from a bakery. Dense, moist, and delicious.

You can really do this to any cake mix, but my favorite brand is Betty Crocker. After making as many cupcakes as I have, cupcakes made with Betty Crocker cake mix come out consistently amazing.

Home » Baking


  1. Mixing graham cracker crumbs into the batter gives these cupcakes an extra delightful buttery flavor.
  2. The homemade strawberry purée filling is surprisingly quick and easy to make, and adds tons of great fresh strawberry flavor.
  3. Two words: cheesecake frosting!


  • Make the strawberry filling before the cupcakes, so it has enough time to cool completely. You can even make it a day (or two) ahead of time and store it in the fridge until needed.
  • Pipe the cheesecake frosting onto the cupcakes using a pastry bagfitted with a large star tip. You can also pipe the frosting using a plastic storage bag with the corner snipped off.
  • For a fun presentation, garnish the cupcakes with a dusting of graham cracker crumbs and top with a fresh strawberry.


These cupcakes are strawberry cheesecake in cupcake form. The base is a moist and delicious strawberry cupcake with strawberry puree and chopped strawberries. The center is filled with creamy no bake cheesecake, and they are topped off with strawberry buttercream, crushed graham crackers and more chopped strawberries! They taste just like cheesecake.

strawberry cheese cake cupcakes
strawberry cheese cake cupcakes


  • strawberries
  • eggs
  • baking powder
  • baking soda
  • milk
  • vanilla
  • granulated sugar
  • powdered sugar
  • unsalted butter
  • flour
  • cream cheese
  • heavy cream
  • your favorite store bought strawberry jam
  • What to do with leftover cheesecake filling?
  • You will likely have some of the cheesecake filling leftover after you fill all of your cupcakes. We love using the leftover filling to make cheesecake jars! Take a small mason jar, layer with cheesecake filling, crushed graham crackers and strawberries or strawberry jam! They are perfect cute little cheesecake jars you can store in the fridge for a sweet snack! Or, just eat the filling with a spoon. No judgement. It’s delicious.

Interested in more delicious cupcake recipes? Here are some of our faves:

  • Lemon Meringue Cupcakes
  • Carrot Cake Cupcakes
  • Apple Pie Cupcakes


We love to keep these stored in the refrigerator. Just let them sit out at room temperature for 15-20 minutes to let the buttercream soften up before eating.

You could substitute the strawberries for blueberries to make a strawberry cheesecake cupcake.

Thank you for staying with this post “strawberry cheese cake cupcakes” until the end.

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