Description

These creamy, fruity, and light cupcakes combine a yellow cake base with a graham cracker crust and tangy cheesecake filling, topped with fresh strawberries and whipped cream for an easy, make-ahead summer dessert.

Ingredients

Scale

1 box (15.25 oz) yellow cake mix
Eggs, oil, and water (as directed on cake mix box)
8 oz (225g) full-fat brick-style cream cheese, softened
1 cup (100g) graham crackers, crushed
4 tablespoons (60g) unsalted butter, melted
1/2 cup (100g) granulated white sugar
1 large egg
1 teaspoon vanilla extract
1 cup (240ml) heavy whipping cream, cold
2 cups fresh strawberries, sliced
2 tablespoons powdered sugar (optional, for whipped cream)
Pinch of salt (for crust)

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Crush graham crackers into fine crumbs. Mix with melted butter and a pinch of salt. Press about 1 tablespoon of mixture into the bottom of each liner to form a crust.
Prepare yellow cake mix according to package directions. Spoon batter into prepared liners, filling them about ¾ full.
Bake cupcakes for 18-20 minutes or until a toothpick inserted into the cake comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
In a medium bowl, beat softened cream cheese, sugar, vanilla, and egg until smooth and creamy.
Pipe or spoon a generous dollop (2-3 tablespoons) of cheesecake filling on top of each completely cooled cupcake. Smooth with a spatula. Optional: Chill for 30 minutes to set filling.
Whip heavy cream until stiff peaks form. Add powdered sugar if using.
Pipe or spoon whipped cream on top of the cheesecake layer. Top with fresh sliced strawberries and optional extra graham cracker crumbs.

Notes

Ensure cream cheese is fully softened to avoid lumps. Cupcakes must be completely cool before adding cheesecake filling to prevent melting. If using frozen strawberries, thaw and drain well to avoid soggy cupcakes. Best served chilled.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 380
Sugar: 28
Sodium: 280
Fat: 22
Saturated Fat: 12
Carbohydrates: 42
Fiber: 1
Protein: 6

Keywords: strawberry shortcake, cheesecake cupcakes, summer dessert, easy baking, make-ahead dessert, graham cracker crust, yellow cake mix