Strawberry Swirl Cheesecake Cupcakes

Mini cheesecakes never get old, right? These are similar – well, basically identical – to a recipe I posted a few months ago. Those were swirled with raspberry; these are with strawberry. And both were made for baby showers : ) I said it last time as well – these are my favourite dessert to share with guests. They’re compact, require no fork, look pretty, and marbling a pretty-hued berry puree into cheesecake is just plain fun. (Weirdo).

Raspberry Swirl Cheesecake Cupcakes

For the crust:

1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar

For the topping:

6 oz. fresh strawberries
2 tbsp. sugar

For the filling:

2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature


Preheat the oven to 325˚ F.  Line cupcake pans with paper liners.  In a small bowl, combine the graham cracker crumbs, melted butter and sugar.  Stir together with a fork until well blended and all the dry ingredients are moistened.  Press 1 tablespoon of the mixture into the bottom of each cupcake liner.  (I used a small drinking glass to easily and evenly press the crumbs down.) Bake until just set, 5 minutes.  Transfer to a cooling rack.

To make the strawberry puree, combine the strawberries and sugar in a blender or food processor.  Process until smooth, then pour through a fine mesh sieve to remove the seeds.

To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.  Blend in the sugar until smooth.  Mix in the salt and vanilla.  Beat in the eggs one at a time, mixing well after each addition.

To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.  Dot a ½ teaspoon of the strawberry puree in a few dots over the cheesecake filling.  Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.

Bake until the filling is set, rotating the pans halfway through baking, about 22 minutes.  (They will look puffed initially but will return to normal quickly.)  Transfer to a wire cooling rack and let cool to room temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving.

Source: Adapted from Martha Stewart’s Cupcakes, via Annie’s Eats

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7 Responses to Strawberry Swirl Cheesecake Cupcakes

  1. Rebecca says:

    These look so pretty – not to mention delicious! I will have to try out this recipe myself

  2. Wren says:

    The only danger with these is eating the whole tray. When they’re so little and cute it doesn’t seem like a bad thing. I am definitely making these over the holidays!

  3. Chelsea says:

    These look incredibly good! I can never resist anything that involves cheesecake! I have similar looking goodies pinned on Pinterest!

  4. mary-ellen southwick says:

    i ate these!! and loved every bite. ps could you bring some to work monday it might make the day go by faster, haha

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