Best Cheese Cupcakes Recipe with Strawberry Sauce

Here’s a miniature version of the classic cheesecake. An adaptation of the easy cheesecake so you don’t have to waste a lot of time in the kitchen. These creamy cheese cupcakes will enchant all your family members, thanks to the particular flavor that strawberry sauce gives them.

This cheese cupcakes recipe is perfect for a birthday, a Sunday celebration, or an important party. Because small portions of cheese cakes are perfect to end a meal on a light and gourmet note.

This dessert is layered with a crunchy graham raker rust and silky smooth cheesecake filling topped with some delicious strawberry jam. This recipe is super easy and quick to make and includes several different topping ideas to use too.

So without wasting any more time, let’s make cheese cupcakes, and don’t forget to send us your feedback here.

Ingredients for Cheese Cupcakes

Graham cracker – In a classic cheesecake graham cracker crust is a must. But if you don’t have it at home you can use any type of digestive biscuit or cookies of your choice. You can also add different types of nuts into the crust to add more flavor. On top of that, if you like crispy crust in cheesecake then you can bake it too. You need to bake it for 6 to 8 minutes at 350F.

Butter – For this recipe, you need unsalted butter. Melt it to mix easily with the cracker crumbs.

Cream cheese – This is the base ingredient for cheese cupcakes. Use a good brand of full-fat cream cheese and don’t forget to use room-temperature cream cheese.

Sour cream – Sour cream is needed to soften the texture of cream cheese. Sour cream provides that tangy taste in the cheese cupcakes. However, if you don’t like this sour taste you can replace sour cream with an equal amount of heavy cream. In this case, half beat the heavy cream then use it into the batter.

Sugar – For this recipe, we are using granulated sugar. You can reduce the amount of sugar as per your taste.

Vanilla extract – Vanilla extract add a wonderful flavor to these cheese cupcakes.

Lemon juice – Lamon juice is an essential ingredient in cheese cupcakes. This is because its acidic nature helps in the rising of cheese cupcakes.

Flour – Though flour is not necessary for cheesecakes but a little bit of flour or cornstarch helps to avoid any cracks on the cheese cupcakes.

Eggs – Egg is another key ingredient for baked cheesecakes. For best results use room temperature large eggs.

Measurements

For Graham Cracker Base –

For Cheese Filling-

10.5 oz (300 g) cream cheese at room temperature
½ cup (100 g) granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 ½ (14 g) tablespoon all-purpose flour
¾ cup (185 g) sour cream at room temperature
2 large eggs at room temperature

For Cheese Filling-

How to Make Crispy Waffles

Step 1

Add Graham crackers or digestive biscuits to your food processor and pulse until broken into small pieces. Add butter then pulse until mixed in completely. Remove the food processor blades and use a spatula to mix everything completely.

Step 2

Line cupcake tins with paper. Divide the graham cracker base evenly into 12 muffin liners. Using a spoon, press the base tightly and evenly. Set aside. Preheat oven at 320ºF (160ºC)

Step 3

Take out your stand mixer or hand mixer and set it to low speed. Also, set your whisk attachment to it.

Step 4

Add room-temperature cream cheese into the mixer and mix until just creamy. While mixing the cream cheese, gradually add in sugar. mixing just until well combined.

Step 5

Add sour cream, vanilla extract, lemon juice, and flour, mix until incorporated. After that add eggs one at a time (When 1 egg gets well incorporated, add in the next one). Scrape the bowl with a spatula and mix until completely smooth.

Step 6

Using an ice cream scoop, transfer the cheesecake filling evenly into the prepared cupcake tin. Fill them about 3/4 the way up to the top. Gently shake the cupcake tin to make the top surface flat.

Step 7

Bake in a preheated oven at 320ºF (160ºC), in conventional mode, for 15 to 18 minutes.

Step 8

Remove the cheese cupcakes from the oven and leave them to cool at room temperature in the pan. Place the pan in the fridge overnight or at least 2 hours before serving.

Step 9

Serve with strawberry sauce and some fresh berries on top.

How to Make Strawberry Sauce

Step 1

Wash the strawberries thoroughly and remove the leaf. Then finely chop them into little cubes.

Step 2

In a large saucepan add the chopped strawberries, sugar, and freshly squeezed lemon juice. Place the pan over medium-high heat.

Step 3

Stirring frequently, bring the mixture to a boil. Turn the heat low to medium-low to keep the berries at a simmer.

Step 4

Let the jam simmer for about 30 to 45 minutes, frequently stirring, until the jam is thick.

Step 5

To check the consistency, add 1 tsp of jam onto a plate. Let it sit for 1 minute. And after that just move the plate to right and left. If the jam is not runny then it is done completely.

Step 6

When it’s done, pour the jam into a sterilized glass jar and cool it at room temperature.

Step 7

Chill overnight or at least 2 hours and serve with cheese cupcakes as a topping. read the full recipe.

How to Decorate Cheese Cupcakes

Step 1

These little treats taste great even without any topping. But adding a topping, especially any sauce can enhance its tastes even more. Though it is completely your choice, here are some mouthwatering topping ideas to enjoy with your delicious cheese cupcakes.

Step 2

Add in some fresh fruit such as strawberries, blueberries, or raspberries.

Step 3

Top it with any kind of sauce or jam. Such as blueberry and strawberry jam, chocolate sauce, and caramel source.

Step 4

You can also top it with whipped cream and shaved chocolate.

Pro Tips and Tricks

Use Room Temperature Ingredients

Using room temperature ingredients is very important for cheese cupcakes. If you don’t want to end up with a lumpy cheesecake try to use room temperature ingredients. When you use room temperature ingredients it becomes very easy to mix everything up so you can avoid over mixing.

Cheesecake batter contains high-fat ingredients like cream cheese and sour cream. Frozen ingredients like these can be very hard to mix. Like mixing cold cream cheese won’t be as much easy as room temperature cream cheese.

Also, using room-temperature eggs goes a long way when it comes to cheesecake. Because if you use cold eggs, other high-fat ingredients may be curdled up. And you will end up with a lumpy batter.

Room temperature eggs along with all other room temperature dairy products form a smooth emulsion that helps to make the perfect cheesecake with a silky smooth texture.

Don’t Over Mix The Batter And Don't Mix At High Speed

When you overmix the cheesecake batter or mix it at a high speed it traps more air than it needed. Excess air causes a rise to the cheese cupcakes and too much rise can lead to a crack on the surface.

To avoid this unpleasant situation don’t overmix the batter and mix it at low to medium speed. And if you use room temperature ingredients you won’t need to overmix anything.

Don’t Keep The Cheesecakes At Room Temperature For Too Long

Cheese cupcakes are made with high-fat ingredients. So if you keep them at room temperature for a long period they cannot hold their shape. The best practice is to keep them in the refrigerator. But if needed you can keep them for a maximum of 30 minutes at room temperature.

Unmold After Chilling

Cheese cupcakes are a delicate dessert. It is possible to break them while demolding them from the cupcake tin, especially when they are still hot. To avoid this first cool them at room temperature and chill them in the refrigerator. After that, you can unmold cheese cupcakes easily.

Frequently Asked Questions

How To Store Cheese Cupcakes

To save time you can make an extra batch of these delicious cheese cupcakes and store them to devour later. To store cheese cupcakes put them in the refrigerator without adding any topping. And when they are chilled completely keep them in an air-tight box and place them in the freezer. This way you can store them for 2 months.