Mini Strawberry Swirl Cheesecakes
These Mini Strawberry Swirl Cheesecakes are adorable, creamy, and bursting with fresh strawberry flavor. Perfect for parties or anytime you crave a sweet, fruity treat!
Servings: 12 servings
Ingredients
For the Crust:
- 1 cup graham cracker crumbs for a classic, buttery crust
- 2 tablespoons sugar adds sweetness and helps bind the crust
- 1/2 cup melted butter gives the crust its rich flavor and perfect texture
For the Filling:
- 16 oz cream cheese softened
- 1 cup sugar sweetens the cheesecake filling
- 1 teaspoon vanilla extract enhances flavor
- 3 large eggs bind the filling and give it structure
For the Strawberry Swirl and Garnish:
- 1 cup fresh strawberries pureed
- 1 tablespoon lemon juice balances sweetness
- 1/4 cup fresh strawberries chopped, for garnish
Instructions
Prepare the crust
- Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and stir until the mixture resembles wet sand. Press about 1 tablespoon of this mixture into the bottom of each muffin cup lined with paper or silicone liners. Bake the crusts for 5 minutes, then remove from the oven.
Make the cheesecake filling
- In a large bowl, beat softened cream cheese with sugar using an electric mixer until creamy and smooth. Add vanilla extract and mix to combine. Add eggs one at a time, beating well after each addition to ensure a smooth texture without lumps.
Prepare the strawberry swirl
- In a blender or food processor, puree fresh strawberries with lemon juice until smooth. Set aside.
Assemble and swirl
- Pour half of the cheesecake filling evenly over the baked crusts. Drop small spoonfuls of the strawberry puree onto the filling, then pour the remaining cheesecake filling over it. Add a few more drops of strawberry puree on top. Using a toothpick or skewer, gently swirl the strawberry puree through the cheesecake filling to create a marbled effect.
Bake your mini cheesecakes
- Bake the cheesecakes for 20-25 minutes, or until the centers are just set but still slightly jiggly. Avoid overbaking to prevent cracks. Remove from the oven and let them cool to room temperature before refrigerating.
Garnish and serve
- Once chilled for at least 4 hours or overnight, garnish each mini cheesecake with chopped fresh strawberries. Serve chilled and enjoy!
Equipment
- Muffin tin or mini cheesecake pan
- Parchment paper liners or silicone cupcake liners
- Mixing Bowls
- Electric mixer or hand mixer
- Food processor or blender
- Spoon or small offset spatula
Notes
- Use softened cream cheese for a smooth, lump-free filling.
- Do not overbake; centers should be slightly jiggly to avoid cracks.
- For easy removal, use parchment paper or silicone liners in the muffin tin.
- Frozen strawberries can be used if thawed and drained well before pureeing.
- Prepare up to 2 days ahead and refrigerate; they also freeze well for up to 2 months.