May 2014 Recipe of the Month!

Strawberry Cheesecake Cupcakes

You can have your cake and eat it guilt-free with these taste tempting bites. The graham cracker crust, chopped fresh berries and rich frosting offer all the goodness of cheesecake in manageable portions.

  • 1 ½ cups graham cracker crumbs
  • 2 tbls. sugar
  • 1/3 cup unsalted butter, softened


  • 4 egg whites
  • ¾ cup unsalted butter, softened
  • 1 cup plus 2 tbls. sugar
  • 1 tsp. vanilla
  • 1 ½ cup all purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ½ cup sour cream
  • 2 cups coarsely chopped fresh strawberries


  • 2 packages (8oz each) cream cheese, softened
  • 1 cup unsalted butter, ssoftened
  • 3 ¾ cups powdered sugar
  • 1 tsp vanilla
  • Fresh strawberries and graham cracker crumbs


  1. Line 24 muffin tins with paper liners, set aside
  2. Place the cracker crumbs, sugar and butter in a food processor: cover and process until fine crumbs form. Press tablespoonfuls onto bottoms of liners. Bake at 350 for 3 to 5 minutes or until lightly browned. Set aside to cool.
  3. Place egg whites in large bowl; let stand at room temp. for about 30 minutes. In a large bowl, cream the butter, sugar, and vanilla until light and fluffy. In another bowl, combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
  4. Beat egg whites with clean beaters until stiff peaks form. Fold a third of the egg whites into batter. Fold in remaining egg whites and strawberries.
  5. Fill muffin cups three fourths full. Bake at 350 for 18 to 22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  6. In a Large bowl, beat cream cheese and butter until fluffy. Add powdered sugar and vanilla; beat until smooth. Frost tops. Garnish with strawberries and cracker crumbs. Store in the refrigerator.


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