why make this recipe
Mini Strawberry Swirl Cheesecakes are a delightful treat that combines creamy cheesecake with a burst of sweet strawberry flavor. Perfect for gatherings or simply satisfying your sweet tooth, these cheesecakes are easy to make and fun to serve. Their small size makes them a great option for portion control, allowing everyone to enjoy a piece without overindulging. Plus, they’re as beautiful as they are delicious, making them perfect for special occasions.
how to make Mini Strawberry Swirl Cheesecake
Ingredients :
- Unsalted butter or unrefined virgin coconut oil (for muffin tin)
- 1 12 x 14-inch piece of unbleached parchment paper (cut into 7 (2 x 12)-inch strips)
- 1 cup fresh or frozen strawberries (chopped)
- 1 ½ Tablespoons water
- 2 Tablespoons sugar or strawberry preserves
- 2 cups graham cracker crumbs (about 14 standard crackers pulverized in a food processor)
- 5 Tablespoons unrefined coconut oil (melted)
- 2 ½ Tablespoons pure maple syrup
- Pinch of sea salt
- 1⅓ cups unsweetened whole milk Greek yogurt (at room temperature)
- 6 ounces cream cheese or almond milk cream cheese (at room temperature)
- ⅔ cup pure maple syrup
- 2 large eggs (at room temperature)
- 2 ½ Tablespoons arrowroot powder or cornstarch
- ¾ teaspoon pure vanilla extract
- Pinch of sea salt
Directions :
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Prepare the strawberry swirl: Place the strawberries and 1 ½ tablespoons of water in a small saucepan over medium-low heat. Cook until the strawberries begin to soften, about 4 minutes. Mash the strawberries to release moisture, then add maple syrup or preserves and simmer for another 3-4 minutes until a chunky sauce forms. Blend until smooth and let cool.
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Preheat the oven to 350 F degrees. Grease muffin cups with unsalted butter or coconut oil and line with parchment strips. Prepare the crust by pulsing graham crackers in a food processor until finely ground. Mix with melted coconut oil, maple syrup, and salt until moist crumbs form. Press into muffin cups and bake for 4-5 minutes until lightly golden.
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Lower the oven temperature to 325 F. For the filling, blend yogurt, cream cheese, and maple syrup in the food processor until smooth. Add eggs, arrowroot powder, vanilla, and salt and blend until well mixed. Fill each muffin cup with cheesecake filling and add dollops of strawberry sauce. Swirl the sauce with a knife.
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Bake for 20-25 minutes until set but jiggly in the center. Cool to room temperature, refrigerate until chilled, then remove using the parchment and serve with fresh berries or extra strawberry sauce.
how to serve Mini Strawberry Swirl Cheesecake
Serve these mini cheesecakes chilled, straight from the fridge. They pair beautifully with fresh berries or an extra drizzle of strawberry sauce on top. You can also add a dollop of whipped cream for an extra touch of indulgence. These cheesecakes make an impressive presentation, so consider arranging them on a decorative platter.
how to store Mini Strawberry Swirl Cheesecake
Store any leftover cheesecakes in an airtight container in the refrigerator. They should last for 3 to 5 days. If you want to keep them longer, consider freezing them. Wrap each cheesecake in plastic wrap and then place them in a freezer-safe container. They can be stored in the freezer for up to 2 months. Thaw in the refrigerator before serving.
tips to make Mini Strawberry Swirl Cheesecake
- Make sure all ingredients are at room temperature for a smooth filling.
- Don’t skip the refrigeration step; it helps the cheesecakes set properly and develop flavor.
- Feel free to experiment with different fruits to create a swirl, such as blueberries or raspberries.
variation (if any)
For a chocolate twist, add cocoa powder to the filling or use chocolate cookie crumbs instead of graham crackers for the crust. You could also try a lemon flavor by adding lemon zest to the filling for a fresh taste.
FAQs
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Can I use frozen strawberries?
Yes, frozen strawberries work well! Just thaw them before cooking. -
What if I don’t have Greek yogurt?
You can substitute plain yogurt or a different creamy cheese like ricotta. -
Can I make these cheesecakes ahead of time?
Absolutely! They can be made a day or two in advance and stored in the fridge until you’re ready to serve.
Mini Strawberry Swirl Cheesecakes
Ingredients
Method
- Place the strawberries and 1.5 tablespoons of water in a small saucepan over medium-low heat. Cook until the strawberries begin to soften, about 4 minutes.
- Mash the strawberries to release moisture, then add maple syrup or preserves and simmer for another 3-4 minutes until a chunky sauce forms. Blend until smooth and let cool.
- Preheat the oven to 350°F (175°C). Grease muffin cups with unsalted butter or coconut oil and line with parchment strips.
- Pulse graham crackers in a food processor until finely ground. Mix with melted coconut oil, maple syrup, and salt until moist crumbs form.
- Press into muffin cups and bake for 4-5 minutes until lightly golden.
- Lower the oven temperature to 325°F (163°C). Blend yogurt, cream cheese, and maple syrup in the food processor until smooth.
- Add eggs, arrowroot powder, vanilla, and salt and blend until well mixed. Fill each muffin cup with cheesecake filling and add dollops of strawberry sauce. Swirl the sauce with a knife.
- Bake for 20-25 minutes until set but jiggly in the center. Cool to room temperature, refrigerate until chilled.
- Remove using the parchment and serve with fresh berries or extra strawberry sauce.
