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Strawberry Cheesecake Cupcakes
Prep Time
25 mins
Cook Time
20 mins
Buttery graham cracker cupcakes are filled with a sweet strawberry puree and topped with a cheesecake filling frosting.
Course: Dessert
Cuisine: American
Keyword: strawberry cheesecake, strawberry recipes
Author: Jackie
Graham Cracker Cupcakes
  • 1 cup finely ground graham crackers about 1 sleeve
  • 1 ⅓ cup all-purpose flour
  • 2 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup unsalted butter room temperature
  • 1 ⅔ cup granulated sugar
  • 4 eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk room temperature
Strawberry Filling
  • 2 cups strawberries finely diced
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon warm water
Cheesecake Frosting
  • 1 24.3 ounce tub Philadelphia No-Bake Cheesecake Filling
  • 1 cup powdered sugar
  1. Preheat oven to 350 degrees. Line two muffin pans with cupcake liners.
  2. In a large bowl, whisk together graham cracker crumbs, flour, baking powder, and salt. Set aside.
  3. In the bowl of your mixer, cream together butter and sugar until light and fluffy, about 4 minutes.
  4. Add eggs, one at a time, mixing thoroughly before each new addition.
  5. Stir in vanilla extract.
  6. Alternate adding the graham mixer and the buttermilk to the butter mixture, beginning and ending with the flour and mixing only until just combined. Do not over mix.
  7. Spoon batter into liners ⅔ of the way full.
  8. Bake cupcakes for 20-22 minutes or until a toothpick is inserted into one and comes out clean.
  9. Cool completely.
Strawberry Filling-
  1. In a small sauce pan set over medium heat, cook strawberries and sugar for 4-5 minutes.
  2. In a small bowl, whisk together corn starch and water then pour into strawberries.
  3. Continue to cook while stirring, until strawberry mixture thickens, about 2 minutes. Remove from heat and cool completely before filling cupcakes.
Cheesecake Frosting-
  1. Beat cheesecake filling and powdered sugar until smooth.
  1. Using a sharp knife or the large end of a frosting tip, cut a circle/hole into the center of the cupcake about ½ inch deep. Keep removed cake for topping.

  2. Place a teaspoon of strawberry filling inside the crevice.

  3. Pipe cheesecake filling frosting onto cupcakes using a large star tip, if desired.
  4. Crumble cake pieces (from the holes made to fill) and sprinkle over the cheesecake frosting. Top with a sliced strawberry, if desired.

  5. Refrigerate until ready to serve.