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.
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!
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.
- For Cheesecake Filling:
- 3 8-oz packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 3/4 cup sour cream
- 1 teaspoon vanilla
- For The crust:
- 1 1/2 cups crushed oreos
- 1/4 cup sugar
- 5 tablespoons melted butter
- For Strawberry Curd:
- 1 cup sliced strawberries
- Juice of 1/2 lemon
- 2 Tablespoons cold water
- 2 Tablespoons sugar
- 2 Tablespoons cornstarch
- Strawberry Filling:
- 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.
- For the crust:
- 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 1/4 of the cupcake molds.
- For the Cheesecake
- 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.
- Pour the batter into the cupcakes molds until they are about 90% full. Spoon 1/2 teaspoon of the strawberry mixture onto each cheesecake and swirl around with a the tip on a knife.
- 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.