Mini Strawberry Swirl Cheesecakes

Mini Strawberry Swirl Cheesecakes

Didn’t I promise this week was going to be filled with pink, red, and more importantly, food! The countdown continues as I enjoy my favorite week of the year.

I wanted to make something that’s easy to make but looks very sophisticated ( because we all like “acting” like we can make super complicated desserts…) I just love these mini strawberry swirl cheesecakes because they are made with real strawberries and are perfect for a family or a romantic setting.

Mini Strawberry Swirl Cheesecakes

I love like fact that they are easy to handle so my daughter or husband can grab one anytime they want. No dishes, no mess 😀

For some reason, these cheesecake tasted so much better the next day. I’m assuming it’s because I ate them right out of the oven the day I baked them. I guess I should have waited until they at least cooled down a little bit; but I’m not the kind of person that can wait for something to “cool” down!

Mini Strawberry Swirl Cheesecakes

I decided to use an oreo crust because it pair’s very well with the strawberry curd flavor. Graham crackers can also be used instead of the oreo crust. Also, this recipe can also be used to make a regular size cheesecake instead of the minis.

Mini Strawberry Swirl Cheesecakes

4.0 from 2 reviews
Mini Strawberry Swirl Cheesecake
Prep time
Cook time
Total time
Serves: 24 cupcakes
  • For Cheesecake Filling:
  • 3 (8-oz) packages cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • ¾ cup sour cream
  • 1 teaspoon vanilla

  • For The crust:
  • 1½ cups crushed oreos
  • ¼ cup sugar
  • 5 tablespoons melted butter

  • For Strawberry Curd:
  • 1 cup sliced strawberries
  • Juice of ½ lemon
  • 2 Tablespoons cold water
  • 2 Tablespoons sugar
  • 2 Tablespoons cornstarch
  1. Strawberry Filling:
  2. Blend the strawberries, water and sugar in a blender until smooth. In a small bowl, whisk together lemon juice and cornstarch for 1 minute; add to the strawberry mixture and continue whisking for 30 secs. Strain the mixture into a medium saucepan. Simmer over medium heat until the mixture starts to boil. Stir frequently and cook a few more minutes or until it thickens. Strain again and let cool to room temperature.

  3. For the crust:
  4. Crush Oreos in a ziplock bag. Mix with the melted butter and sugar. Spoon about 1 tablespoon of the mixture into a lined cupcakes pans. Be sure to line the pan with cupcake liners or lightly grease the pans. Press gently with the button of the scooper or spoon to form even layers. This layer should occupy less than ¼ of the cupcake molds.

  5. For the Cheesecake
  6. Heat oven to 350 degrees. In the large bowl, beat together cream cheese and sugar until light and fluffy. Please do not skip this step because if the cream-cheese and sugar are not creamed they will clump up with the eggs. Reduce speed to low and beat in eggs, one at a time until they are fully blended in. Beat in sour cream and vanilla until well combined.
  7. Pour the batter into the cupcakes molds until they are about 90% full. Spoon ½ teaspoon of the strawberry mixture onto each cheesecake and swirl around with a the tip on a knife.

  8. Bake in center of oven for 30-35 minutes, until set (center may still jiggle a bit, it will firm up). After about 20-25 minutes insert a toothpick into the center of a cheesecake; if it comes out sticky they are still raw, if it comes out crumby and dry they are done. Remove from oven and allow to cool for at least 30 minutes before attempting to remove the cupcake liners. These cheesecakes taste best after they have been refrigerated.


  1. says

    I am exactly the same way! I can never wait for anything to cool—The second I pull my brownies out of the oven, I want to cut into them immediately! I love how rich and luscious these cheesecakes look and they are extremely cute! So cool that you made your own strawberry curd.

    • says

      There’s nothing more irresistible to a warm batch of brownies! I actually warm up cold brownies in the microwave because I love them gooey 😀

    • says

      Thank you Kathy! I would say it’s a 2 considering that the crust and cheesecake are very easy. The only thing you MIGHT have a hard time with is the strawberry curd. I would say go for it! I promise you won’t regret it!

  2. says

    What a perfect little bite of deliciousness! Love that you used an oreo crust in this. Chocolate and strawberry are so good together. And I find cheesecake tastes way better at least 1 day after you make it. I think the refrigeration time is the secret ingredient : )

  3. says

    the reason why we bake is to eat what we bake, so it’s not possible to wait more time for the cooling when it is staring at you :) I totally understand! and these look delish. I love oreo crusted anything…great addition!

  4. says

    Strawberry cheesecake is quite possible my absolute faaaavourite kind of cheesecake but then you made them mini and took them to the next level! Mini desserts are awesome because you always get more than one serving :)

  5. Nina G. says

    I’m wondering about 2 things:

    One of the ingredients for the strawberry curd is “2 Tablespoons of cold water”, but I don’t know what to do with it…? It’s not mentioned in the directions.

    What temperature should I use for baking? Can I assume 350? Help!

    Can’t wait to make these!

  6. Ali says

    Hi I really wana bake these but m a little confused about how much cream cheese u used.was it just 226grams (8oz) or 3times that amount?

  7. Kathrin says

    I would like to make this as a full size cheesecake in a 9X13 pan. How much oreo crust will I need? How long should it bake? Thank you!! They look delicious! :)

  8. Harchit says

    I made these for Father’s Day and even though they tasted amazing, mine deflated A LOT as soon as I removed them from the oven. In the oven, they were puffed, golden and beautiful. But they fell like a souffle for some reason. Any ideas why?

    I used the right muffin tins because I got exactly 24 muffins from the batter. I had precise measurements of every ingredient on the list, and I even baked them for a little longer to avoid them falling if they were raw.

    I would like to try making these again but I am afraid of the deflated look.

    My mom came to the rescue and filled the cupcakes with whipped cream.

  9. Christine says

    I made these tonight ..
    For the Strawberry filling I only strained once and it was very good. Mine was just a little thicker than I wanted but I wasn’t sure if it would thicken up when it was cooking. Turned out fine it was just hard to swirl with.

    Oreo crust I put mine in my magic bullet you could use your blender since it’s already out for the strawberries. I would only recommend using 2 – 3 tablespoons of butter and I’ve made crust before out of just the oreo and butter. It works fine. My cupcake tins were very greasy when I removed them. The crust itself was good though.

    My cheesecake also did slightly deflate but not much. I’m sure if I let it whip more this problem would be solved. It was very good and easy. Im def. making these again!


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