Mini Strawberry Swirl Cheesecakes are always a hit. They look fancy, but they are easy to make. You only need simple ingredients, and the result is so good. These mini cheesecakes are creamy and sweet, with a light fruit swirl on top. They are great for a party, a BBQ, or as a small treat after dinner. You can hold them in your hand, so you don't even need a plate or fork. Perfect for those who want something fun, easy, and delicious.
Creamy Strawberry Swirl Cheesecakes - No-Fail Recipe
The first time I made these, I wanted something nice that didn't take a lot of time. I love New York cheesecake, but I would rather not bake a big one. These little cupcakes were the answer. They reminded me of warm days in the garden with a glass of bubbles.
You hold one cheesecake in one hand and a drink in the other-what more do you need? Just like my Oranjekoek bites and lemon meringue cupcakes, they make your table look festive and fun, without much work.
Tips for Mini Strawberry Swirl Cheesecakes
- Let the cream cheese come to room temperature before mixing. This makes the batter smooth.
- Use full-fat sour cream for the best taste.
- Chill the crust before adding the filling. This makes it firmer.
- Use a fine sieve for the strawberry puree to ensure a clean swirl.
- Don't mix the swirl too much-just a light swirl with a skewer is enough.
- Don't bake too long. The center should move a little when you shake the tray.
- Cool the cheesecakes at room temperature before putting them in the fridge. This helps to avoid cracks.
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📖 Recipe
RECIPE CARD
Ingredients
- 3 oz Biscoff Cookies
- 2 tablespoons butter, melted
- 1 cup strawberries, fresh, hulled
- ½ cup sugar
- 2½ cup cream cheese, room temperature
- ¼ cup sour cream
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs, size L
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat your oven to
320 °F or 290 °F. - Line a cupcake tray with paper cupcake liners.
- Crush the Biscoff cookies into fine crumbs and mix them with the melted butter.3 oz Biscoff Cookies, 2 tablespoons butter
- Put one tablespoon of the crumb mix into each cupcake liner. Press it flat with a spoon.
- Chill the crusts in the fridge for 15 minutes.
- Meanwhile, blend the strawberries in a food processor. Press the puree through a fine sieve to remove the seeds.1 cup strawberries
- In a bowl, beat the cream cheese, sugar, sour cream, vanilla extract, and salt until smooth and well combined.½ cup sugar, 2½ cup cream cheese, ¼ cup sour cream, ⅛ teaspoon salt, 1 teaspoon vanilla extract
- Add the eggs one at a time, and mix until just combined. Don't overmix.2 eggs
- Fill each cupcake liner about ¾ full of the cheesecake batter.
- Add three small drops of strawberry puree on top of each cheesecake.
- Use a skewer or toothpick to make a small swirl in each one.
- Bake the cheesecakes for 22 minutes. The middle should still jiggle a bit.
- Let them cool to room temperature for 30 minutes.
- Then chill them in the fridge for at least 4 hours or overnight.
- Carefully remove the cheesecakes from the tray and serve.
Notes
- Fridge: Keep the mini cheesecakes in a closed container in the refrigerator for up to 5 days.
- Freezer: Wrap each one in foil and place them in a freezer-safe bag. Freeze for up to 1 month.
- Serving tip: They taste the best cold, especially in warm weather.
Nutrition
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