Welcome to my little corner of the internet! Today, I’m so excited to share one of my absolute favorite treats with you: Mini Strawberry Swirl Cheesecakes. Get ready to impress your friends and family (or just treat yourself!) with these delightful desserts.
Why You Will Love This Recipe
These Mini Strawberry Swirl Cheesecakes are seriously the best. First off, they’re mini, which makes them perfect for parties, potlucks, or just a little sweet treat after dinner without feeling too heavy. The creamy cheesecake filling is so smooth and rich, and the homemade strawberry swirl adds a burst of fresh, fruity flavor that perfectly balances the tanginess of the cheesecake. Plus, they look absolutely gorgeous! That pretty pink swirl on top is sure to get everyone’s attention. Even if you’ve never made cheesecake before, don’t worry. This recipe is designed to be super simple and straightforward, so you can easily whip up a batch of these homemade mini cheesecakes. They are also great because they are individual servings, no slicing needed! You get all the deliciousness of a classic strawberry swirl cheesecake in a fun, bite-sized form.
Ingredients
Here’s what you’ll need to make these yummy Mini Strawberry Swirl Cheesecakes. Make sure you have everything ready before you start!
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 2 (8 ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the Strawberry Swirl:
- 1 cup fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Step-by-Step Instructions
Let’s get baking! Follow these steps to make your own amazing Mini Strawberry Swirl Cheesecakes.
1. Get Started with the Crust
First, we’re going to make the graham cracker crust. In a medium bowl, mix together the graham cracker crumbs and sugar. Pour in the melted butter and stir until everything is nicely combined and looks like wet sand.
2. Press the Crust into Muffin Cups
Line a 12-cup muffin tin with paper liners. Take about 2 tablespoons of the graham cracker mixture and press it firmly into the bottom of each muffin liner to create a crust. You can use the bottom of a glass or your fingers to make sure it’s packed down evenly.
3. Make the Strawberry Swirl
Now, let’s make the pretty strawberry swirl. In a small saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes. Use a fork or spoon to lightly mash the strawberries. Take the pan off the heat and let the strawberry mixture cool slightly.
4. Prepare the Cheesecake Filling
While the strawberries are cooling, let’s make the cheesecake filling. In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy. Make sure there are no lumps! Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until just combined. Don’t overmix at this stage, just mix until everything is smooth.
5. Assemble the Mini Cheesecakes
Spoon the cheesecake filling evenly over the graham cracker crusts in the muffin tin, filling each cup almost to the top. Take a teaspoon of the cooled strawberry mixture and drop it onto the top of each cheesecake.
6. Create the Swirl
Now for the fun part – making the swirl! Use a toothpick or a thin knife to gently swirl the strawberry mixture into the cheesecake filling. Be careful not to over-swirl, just a few swirls in each is enough to create that pretty marbled effect.
7. Bake the Cheesecakes
Bake in a preheated oven at 325°F (160°C) for 20-25 minutes, or until the edges are set and the center is just slightly jiggly. They might not look fully set when you take them out, but they will firm up as they cool.
8. Cool and Chill
Turn off the oven and leave the oven door slightly ajar. Let the mini cheesecakes cool in the oven for about 30 minutes. This helps prevent cracking. Then, take them out of the oven and let them cool completely at room temperature. Once cooled, cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow them to fully set.
9. Enjoy!
Once they are chilled, gently lift the Mini Strawberry Swirl Cheesecakes out of the muffin liners and they are ready to serve and enjoy!
Serving Suggestions
These Mini Strawberry Swirl Cheesecakes are fantastic on their own, but here are a few ideas to make them even more special. For a simple touch, you can add a dollop of whipped cream or a fresh strawberry slice on top of each mini cheesecake just before serving. They pair wonderfully with other fresh fruits like blueberries or raspberries if you want to create a pretty fruit platter. These mini cheesecakes are perfect for so many occasions! Bring them to a summer barbecue, a birthday party, or any holiday gathering. They are also a lovely dessert for a simple weeknight treat when you want something a little bit special.
Storage and Reheating
Got leftovers? Lucky you! Store your Mini Strawberry Swirl Cheesecakes in an airtight container in the refrigerator. They will stay fresh and delicious for up to 3-4 days. Because they are best served cold, there’s no need to reheat them. Just take them straight from the fridge when you’re ready to enjoy one. If you want to keep them longer, you can also freeze them. Place the cooled cheesecakes in a freezer-safe container, separating layers with parchment paper. They can be frozen for up to 1-2 months. To thaw, simply transfer them from the freezer to the refrigerator and let them thaw overnight.
Key Details
Here’s a quick rundown of what you need to know:
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: Including cooling and chilling, about 5 hours (mostly inactive)
- Servings: 12 mini cheesecakes
- Equipment You’ll Need:
- 12-cup muffin tin
- Paper liners
- Mixing bowls
- Electric mixer
- Small saucepan
- Toothpick or thin knife
I hope you love making and eating these Mini Strawberry Swirl Cheesecakes as much as I do! They are such a delightful treat, and I know you’ll impress everyone who tries them. Happy baking!
Mini Strawberry Swirl Cheesecakes
Ingredients
- 1 ½ cups graham cracker crumbs about 10 full sheets
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- 2 8 ounce packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries hulled and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- In a medium bowl, mix together the graham cracker crumbs and sugar. Pour in the melted butter and stir until combined.
- Line a 12-cup muffin tin with paper liners. Press 2 tablespoons of graham cracker mixture into each liner.
- In a small saucepan, combine strawberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat for 5-7 minutes until strawberries soften. Mash lightly and cool.
- In a large bowl, beat softened cream cheese and ¾ cup sugar until smooth. Beat in eggs one at a time. Stir in sour cream and vanilla extract.
- Spoon cheesecake filling over crusts. Drop a teaspoon of strawberry mixture on top of each.
- Use a toothpick to swirl strawberry mixture into filling.
- Bake at 325°F (160°C) for 20-25 minutes, until edges are set and center is slightly jiggly.
- Turn off oven, leave door ajar, and cool cheesecakes in oven for 30 minutes.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Lift cheesecakes from liners and serve.
