Mini Strawberry Swirl Cheesecakes
Mini Strawberry Swirl Cheesecakes – Easy, creamy, and pretty desserts with a fruity swirl. Great for parties or BBQs.
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
Ingredients you need per step are listed below the step in Italic
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
1. Can I use frozen strawberries? Yes, you can. Thaw them first and remove any extra water before pureeing.
2. Why did my cheesecakes crack? They were probably baked too long or cooled too fast. Let them cool slowly at room temperature before placing them in the fridge.
3. Can I use a muffin tin without liners? Yes, but make sure to grease the tin very well. Or use silicone muffin cups so they come out easily.
4. Storage Tips
- 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
Calories: 279kcal | Carbohydrates: 17g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 228mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 781IU | Vitamin C: 7mg | Iron: 0.4mg
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