These Mini Strawberry Swirl Cheesecakes are my new love. Aren’t they just the darlingest little babies? And yes, they’re adorable – and just as delicious as they look. But beyond that? They’re perfectly portable and easy to share. Unless you want to hoard them all to yourself?
If you have a small family, like ours, cheesecakes are probably few and far between and become more of a company dessert. While a cheesecake is always impressive, they’re large, sometimes a little heavy, take do take a long time to bake and need a water bath.
These cute little Strawberry Swirl Cheesecakes are absolutely the answer. The recipe makes 24 of the lightest, luscious little cheesecakes you’ll ever taste. They’re quick to make and bake, no water bath needed. They’re also perfectly portionable and pack easily to share. (Plus, there are no worries about retrieving your springform pan if you bring them somewhere.)
Think of these mini cheesecakes if you’re going to a potluck or a bake sale, or if like we did last week, you want to bake a little something for a thank you but still have a little something at the house. A dozen of these beauties went to a neighbor and the rest stayed here. Now that couldn’t happen with a large cheesecake. You’d be like, “Here, thanks and have half a cheesecake!” Naw, that’s not gonna happen.
When shopping, look for cream cheese on sale, especially around holidays where it’s often half price. Cream cheese has a long shelf life in the fridge; it keeps for weeks. It can be frozen, too, and thawed for recipes. As for the swirl, make these your own by using any flavor of fruit spread or thick jam. They’re a great way to use up a jar or two of jam languishing in the fridge.
When I make these again, I will drop the fruit spread or jam in several places so it swirls better – and doesn’t sink, although it was kind of nice to get the intense little taste of strawberry in the center.
Strawberry Swirl Cheesecake Cupcakes
Graham Cracker Base
- 1 cup finely ground graham crackers (5 ounces, about 8 sheets)
- 2 tablespoons butter, melted
- 2 tablespoons sugar
- 32 ounces cream cheese, room temperature (4 eight ounce packages)
- 1 1/2 cups sugar
- pinch of salt
- 1 teaspoon vanilla
- 4 large eggs, room temperature
- about 4 ounces of strawberry fruit spread or thick jam
Preheat oven to 325 degrees. Place paper liners in the cups of two standard 12-cup muffin tins, and set aside.
Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Add 1 tablespoon of the crumb mixture in bottom of each cup in muffin tin and divide any remaining crumbs among the cups. Press firmly. Bake until set, about 5 minutes. Let cool in tins on a wire rack. Leave oven on.
Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low-speed, add the sugar in a slow, steady stream.
Add salt and vanilla; mix until just combined, stopping to scrape the sides and bottom of bowl. Add eggs, one at a time, mixing each until just combined (do not over mix) stopping to scrape after each egg.
Spoon about 3 tablespoons filling into each cup, again, dividing any remaining mixture among the rest. Drop the fruit spread or jam over the cakes, about a 1/2 teaspoon total on each cheesecake, in two or three places. With a wooden skewer or toothpick, swirl into filling.
Bake until set, 10 to 14 minutes. Let cool completely in tins before refrigerating.
- a small cup or glass works well to press out the crumb mixture.
- make these any flavor you’d like
recipe adapted from Martha Stewart