Strawberry Lemonade Cheesecake Cupcakes


I’ve been meaning to post a strawberry, raspberry or blueberry lemonade probably for the last two or three months. I’ve kept thinking about it off and on and I’m not exactly sure why I haven’t made it yet, I always just wake up with a new craving I guess. My neighbor brought me a bag of fresh lemons and I was thinking it was perfect, I was finally going to make lemonade… then I was like, nah I’ll make a strawberry lemonade cheesecake instead. I have a mild cheesecake obsession – it’s one of my all time favorite desserts. A lemonade or a cheesecake, I’d always pick the cheesecake first. So with that said, this is my idea of a strawberry lemonade in cheesecake form. It’s deliciously tangy, unbelievably creamy and completely refreshing. For the sauce you could definitely make a raspberry or blueberry topping instead of the strawberry, any of them would be amazing. You know you want one (or two or three) of these cupcakes so go make them :). Enjoy!

Strawberry Lemonade Cheesecake Cupcakes

strawberry lemonade cheesecake cupcakes


Strawberry Lemonade Cheesecake Cupcakes

Yield: 12 Cupcakes

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 4 hours


  • 1 1/4 cups vanilla wafer crumbs (from about 2 cups cookies)
  • 3 Tbsp salted butter , melted
  • 1 Tbsp granulated sugar

For the cheesecake

  • 3/4 cup granulated sugar
  • 1 Tbsp packed finely grated lemon zest
  • 2 (8 oz) pkg cream cheese, softened (I always recommend using Philadelphia for cheesecake)
  • 2 large eggs
  • 1/4 cup sour cream
  • 3 Tbsp heavy cream
  • 2 Tbsp lemon juice
  • 1 - 1 1/2 tsp lemon extract , to taste
  • 1/2 tsp vanilla extract

Strawberry Sauce

  • 8 oz fresh strawberries
  • 1 Tbsp sugar , or to taste
  • 2 tsp fresh lemon juice


  1. Preheat oven to 350 degrees. In a mixing bowl whisk together wafer crumbs, melted butter and 1 Tbsp granulated sugar until evenly moistened. Divide mixture among 12 paper lined muffin cups, adding about 1 1/2 Tbsp to each cup (use paper liners, don't use foil liners) and press mixture in each cup into and even layer. Bake in preheated oven 5 minutes then remove from oven and set aside to cool. Reduce oven temperature to 325 degrees.
  2. In a food processor, pulse together 3/4 cup granulated sugar with lemon zest (if you don't have a food processor you can just rub the sugar and lemon zest together with your fingertips). Add cream cheese to a mixing bowl and pour sugar mixture over cream cheese and using an electric hand mixer set on low speed, blend mixture together just until smooth. Stir in eggs one at a time, mixing just until combined after each addition. Blend in sour cream and heavy cream. Stir in lemon juice, lemon extract and vanilla extract. Tap mixing bowl against counter top to release some of the air bubbles, about 30 times. Divide mixture among muffin cups, pouring mixture over crusts and filling each nearly full. Bake in preheated oven 20 - 25 minutes until centers only giggle slightly (cupcakes will become puffed and domed but will sink when removed from oven). Allow to cool to room temperature, about 1 hour, then refrigerate until set, at least 2 hours. Serve with strawberry sauce.
  3. For the Strawberry Sauce:
  4. Add strawberries, 1 Tbsp sugar and 2 tsp lemon juice to a food processor and blend until pureed. Chill in refrigerator until ready to use.
  5. Recipe Source: Cooking Classy


  • Chung-Ah | Damn Delicious: I have a cheesecake obsession too, except my obsession isn’t mild at all. I’m really LOVING these cheesecake cupcakes, especially that strawberry sauce – YUM! July 2, 2013 at 2:43pm Reply

  • Tracie: so pretty and perfect for summer! your photos are amazing. July 2, 2013 at 2:55pm Reply

  • Elisa @ Insalata di Sillabe: I love bite-size treats and these look so adorable! Plus, with the current heat wave, cheesecake is probably the most appealing dessert ever to have on hand, fresh and delicate!

    xo, Elisa July 3, 2013 at 5:57am Reply

  • Georgia @ The Comfort of Cooking: These are incredible, Jaclyn! I love everything about them, and your beautiful little garnishes too. Perfect for summer parties! July 3, 2013 at 7:51am Reply

  • Rachel @ Baked by Rachel: So stinking cute! July 3, 2013 at 7:56am Reply

  • Katrina @ Warm Vanilla Sugar: These are so cute!! July 3, 2013 at 9:18am Reply

  • Michele W: This recipe is really close to the Lindy New York cheesecake, can’t wait to try. So beautiful. July 3, 2013 at 9:56pm Reply

  • Erica: I made these and they were amazing! Next time I will cook the strawberry puree and add just a little gelatin to make it set up. The sauce ran off the cheesecake because it was so thin. Still delicious though! July 7, 2013 at 2:33pm Reply

    • Jaclyn: Yes the gelatin would be a good idea if you want a thicker sauce I’m glad you like them though :)! July 7, 2013 at 4:25pm Reply

    • Lori: Do you buy gelatin where the flavored Jello is? How much would you recommend putting in the mixture? I too want the top to set on top and not run off. July 17, 2013 at 8:40pm Reply

      • Jaclyn: Yes it is usually near the jello. I don’t know exactly how much gelatin you’d want (mine didn’t really need it) – just use it sparingly so it doesn’t turn into jello :). July 17, 2013 at 9:33pm Reply

  • Vanessa Rivera: I will SO BE MAKING THESE!! :) They look great! :-) Wish I would have had them for 4th of July! :) July 8, 2013 at 8:04am Reply

  • KayleneP: Thanks for this great recipe they look really delicious! July 9, 2013 at 2:51am Reply

  • Jewel: Should you wait until just before you serve these to put the strawberry topping on them?
    I want to make them for a pot luck but they’ll be in the fridge overnight. August 5, 2013 at 9:32pm Reply

    • Jaclyn: Yes, I recommend adding the topping within an hour of serving. August 6, 2013 at 9:33am Reply

  • Karin: Can the cheesecake be frozen and when ready to serve add the strawberry and lemon slice? Should the strawberry sauce be added after it thaws, or can it also be frozen with the cheesecake cupcake? August 29, 2013 at 7:23am Reply

    • Jaclyn: I wouldn’t recommend freezing them with the sauce, I would add it after thawing. August 29, 2013 at 6:40pm Reply

  • Gao-Jai: I made these for my husband’s birthday and they were devoured within seconds. Everyone asked me for recipes. They were so smooth, tart, and delicious. Thank you so much for this recipe! September 11, 2013 at 12:18pm Reply

    • Jaclyn: You’re very welcome Gao-Jai! I’m so happy to hear they were enjoyed, thanks for leaving a comment :)! Happy Birthday to your Husband! September 24, 2013 at 7:28am Reply

  • Jay: How do you store them? I want to make some for the Hubby & kids (i don’t eat cheesecake). October 2, 2013 at 5:12pm Reply

    • Jaclyn: In the refrigerator or freezer without topping on them, add topping when serving. October 3, 2013 at 6:13am Reply

  • Kathryn: This is a great recipe! I just made a bunch for a girlfriend’s wedding! They’ll be ok in the fridge for a couple of days before won’t they?
    Just thought of that! October 24, 2013 at 4:01pm Reply

    • Jaclyn: Yes they should be fine in the fridge for a few days, you can also freeze them too. October 27, 2013 at 10:26am Reply

  • Michelle: How long would you bake these if using a mini muffin pan? November 22, 2013 at 2:48am Reply

    • Jaclyn: I’d basically follow the same directions but adding a smaller amount to the cups then reduce the time to bake them. November 24, 2013 at 1:43pm Reply

  • jess: I want to make a 9″ cake version of this. How much lemon zest, juice, extract should I use? Also proportion wise for the rest of the ingredients, if you don’t mind :) November 27, 2013 at 9:14am Reply

    • Jaclyn: I would double the cheeseake portion (everthing) then for the crust I would probably only do 2 cups crumbs and maybe 5 Tbsp butter and 1 1/2 Tbsp sugar. And of course you’ll have to bake longer and I would also do a water bath. Hope that helps! November 28, 2013 at 8:10pm Reply

  • Tammy: Hi, I was wondering, when you stated 2 (8oz) pkg cream cheese, is that a total of only 250 grams? Thanks! It looks so yummy i cant wait to make them myself. February 19, 2014 at 4:13pm Reply

    • Jaclyn: I just weighed and 1 (8oz) block is 231g with the wrapper on, so probably about 225g each. March 9, 2014 at 1:49pm Reply

  • Aila: Do you think instead of vanilla wafers I could use graham crackers? March 1, 2014 at 7:47am Reply

    • Jaclyn: That would be fine, I just preferred the more mellow taste of vanilla wafers with these. March 1, 2014 at 10:21am Reply

  • Tela @ Sweet Southern T: Wow these look amazing! I saw that you were featured on Friday Favorites over at The Diary of a Real Housewife and had to hop over and check you out! I have to try these!! Pinned!! Thanks for sharing. May 16, 2014 at 4:31am Reply

  • Lisa R.: Is this made with a normal cupcake pan, or do I use a muffin pan? May 17, 2014 at 4:50am Reply

    • Jaclyn: As far as I know they are the same thing :), unless you are meaning a jumbo muffin pan. I just used the regular cupcake/muffin pan. May 17, 2014 at 1:49pm Reply

  • Tiffany: Hi! These look great! Do you spray the cupcake liners at all, or how do you keep the cheesecake from sticking to the paper? Thank you :) May 17, 2014 at 9:00am Reply

    • Jaclyn: No I didn’t spray mine. I hope you try them and love them! May 17, 2014 at 1:48pm Reply

  • Summer: I just made these this week and they were a hit! Lots of recipe requests. My first attempt at making cheesecake and it turned out fabulously! Thanks for sharing! May 31, 2014 at 8:25pm Reply

    • Jaclyn: I am so glad you loved them Summer! June 19, 2014 at 11:12pm Reply

  • Mama, ich will so einen Kuchen zum Geburtstag! | Goldfrosch: […] gabs noch Erdbeer-Käsekuchen Cupcakes, die die Große bei der pnterest recherche entdeckt hatte und ebenfalls haben […] July 31, 2014 at 12:22am Reply

  • keshia: I just made these for my fiance after a long day at work he loved them thanks November 11, 2014 at 5:13pm Reply

  • Roseann pratt: Hello, I always use a sponge cake crust would this be ok for this recipe? April 2, 2016 at 3:46am Reply

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