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

Mini Strawberry Swirl Cheesecake

4.17 from 12 votes
Print Rate
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 24 cupcakes
Author: Layla


  • 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.

No spam guarantee.

I agree to have my personal information transfered to Mad Mimi ( more information )

This post may contain affiliate links. Please see my full disclosure policy here

Leave a Reply

Your email address will not be published. Required fields are marked *



OMG! I have got a popular issue of my family. I’ll try this tomorrow. It has also a nice Nutrition fact. Thanks for sharing for a awesome presentation.
Regards Adriana


I followed the directions and ran into a few issues. The strawberry topping came out thick so i couldn’t really swirl it and they did deflate quite a bit. Also the oreo crust was slightly stiff. Not sure if you have any advice for next time I try them out. Other than that, they tasted delicious.


    My strawberry topping was so thick, I tried to use it and ended up using jam for most of them, they also deflated A LOT! I used a bourbon base and just mixed with butter, no extra sugar. Haven’t tasted them yet and plan to fill the dips with strawberry sauce. Not sure if I would make again.

Shawn h

Strawberry topping was really thick and no chance of swirling. Maybe I cooked it too long on the stove top:( mine look like globs of strawberry in the middle

    Lisa G

    Mine too!


      I experienced the same thing so I made another batch of puree. Instead of adding 2 tbsp of cornstarch, I only added 1 tbsp. As for the cold water, I added 3 tbsp of water all in all. Then just cook it until it starts to turn bright red. Don’t overcook it!


Hi, Layla!

I’ll be making these cheesecakes with a group of friends this weekend for the Ronald McDonald House. We’re feeding 60 people. Did you use mini cupcake liners, or regular sized? Thanks!


    That’s so nice to hear Shavone! I used regular cupcake tins with regular size liners.


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!


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.


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! 🙂


These seem incredibly dangerous but that’s not going to stop me from testing this recipe out! Thanks so much for sharing!


The mobile version of the recipe doesnt include the baking temperature


    Sorry about that! The baking temp is 350F.


I would like to make this as a full cheesecake, how long should I bake it?


Did you use a mini cupcake pan? Could these be made ahead a frozen?


Mine sank.. they were beautiful but now look deflated.. what happened??


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?


Is it possible to top the cheesecakes with the strawberry mixer after the cakes have been cooked? I wanted a more gooey topping!


    Alex, Yes that’s definitely possible! I too love it gooey and top the mixture after cooking.

Nina G.

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!


    The water goes into the curd mixture. Yes, 350! 😀


These mini cheesecakes are so cute! Love the strawberry swirl on top!

Chris @ Shared Appetite

Oh man you’re killing me! These look amazing! I kinda want to reach through the screen and grab one 🙂 Love the oreo crust and that strawberry topping!


And BTW…did you change your site’s look?! Looks fresh!


    Thanks! Yes I did a few days ago. I wanted to “remodel”


You are a pro, Layla! I love bite size things. These little cheesecakes would go fast around here. Beautiful! 🙂 ela


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 🙂


    Isn’t mini always better?! I’ll take anything in a mini version!

Caitlin @ teaspoon

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!


    I know, Like how can we wait after all that time preparing and baking!! Thank you, Caitlin!

Danielle @ TheCharmItSpot

These look so good! I love mini cheesecakes because its always “just enough.” I saved this recipe, I think I’m going to try it for Valentines Day! Thanks for sharing!


    Thanks Daniella, Do let me know if you end up making it ! 🙂


these look great. i love the colours and consistency looks dreamy!

Laura Dembowski

You had me at strawberry curd! These are beautiful and perfect for Valentine’s Day!


    Thanks Laura! They would make a great Valentines day dessert! 😀

Jocelyn (Grandbaby Cakes)

These are just so beautiful! Wow!


    Jocelyn, Thanks! glad you liked them!

Natalie @ Tastes Lovely

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 : )


    Your right Natalie, I think the refrigeration is the secret ingredient as well! Cheesecake always tastes better cold 🙂

Kathy @ Olives & Garlic

How beautiful do these cheesecakes look!!! On a scale of 1to 5 (being the hardest) how hard are they to make for a person that is not such a great baker (like myself)? 🙂


    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!


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.


    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 😀


These mini cheesecakes look adorable! Love that you used an Oreo crust in these and the strawberry curd sounds delicious!

Daniela @ FoodrecipesHQ

AHAHAH I’m like you, I can’t wait for my baked food to cool down. Love the oreo base here – these cute and seriously yummy mini cheesecakes look gorgeous.


    Yay, so I’m not the only one that impatient when it comes to waiting for baked goods 😀