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Strawberry Swirl Cheesecake Cupcakes with Graham Cracker Crust Base

Close-up of a strawberry cheesecake cupcake with a bite taken out, showing creamy filling and graham cracker crust.
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Make these strawberry cheesecake cupcakes from scratch. They feature a buttery graham cracker crust base, a creamy cheesecake filling, and a fresh strawberry swirl for a perfectly portable dessert.

Ingredients

  • For the Graham Cracker Crust Base: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter, melted
  • For the Cupcake Batter: 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup (1 stick) unsalted butter softened, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup buttermilk
  • For the Strawberry Swirl & Filling: 8 ounces cream cheese softened, 1/2 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1/2 cup strawberry puree (from fresh or frozen strawberries)
  • For the Topping (Optional): 4 ounces cream cheese softened, 1/2 cup powdered sugar, 1/4 cup heavy cream, 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press about 1 tablespoon of the mixture firmly into the bottom of each liner to form the crust. Bake for 5 minutes. Remove and let cool slightly.
  2. Make the Cupcake Batter: Whisk together flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, cream the softened butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla. Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients, mixing until just combined. Do not overmix.
  3. Prepare the Cheesecake Filling: Beat the 8 ounces of cream cheese and 1/2 cup sugar until smooth. Beat in the egg and 1 teaspoon vanilla.
  4. Assemble the Cupcakes: Spoon about 1 tablespoon of the cupcake batter over the crust in each liner. Top with about 1 1/2 tablespoons of the cheesecake filling. Drizzle 1 teaspoon of strawberry puree over the top of the filling. Use a toothpick to gently swirl the puree into the cheesecake layer.
  5. Bake: Bake for 18 to 22 minutes, or until the edges are set. A toothpick inserted near the edge should come out clean. Let the cupcakes cool completely in the pan on a wire rack before frosting.
  6. Make the Frosting (Optional): Beat the remaining 4 ounces of cream cheese, powdered sugar, heavy cream, and vanilla until smooth and fluffy. Spread or pipe onto the cooled cupcakes. Garnish with fresh strawberries if desired.

Notes

  • For the best strawberry puree, blend fresh or thawed frozen strawberries and strain out the seeds if you prefer a smoother texture.
  • Do not overbake the cupcakes; the cheesecake layer sets as it cools, so pulling them out when they look slightly soft in the center is fine.
  • If you want a stronger strawberry flavor in the cake itself, add 1 teaspoon of strawberry extract to the main batter.

Nutrition

Find it online: https://cookingbycarla.com/strawberry-cheesecake-cupcakes-recipe/