If you’re a cheesecake lover, get ready to fall head over heels for these Mini Strawberry Swirl Cheesecakes! They’re everything you love about a classic cheesecake—creamy, rich, and indulgent—but in perfectly portioned, handheld form.
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The buttery Oreo crust pairs beautifully with the silky vanilla cheesecake, and the fresh strawberry swirl adds the perfect fruity balance. These mini treats are ideal for parties, afternoon tea, or when you just need a little sweet indulgence. Trust me, they’re irresistible!
Why You’ll Love Mini Strawberry Swirl Cheesecake
Perfectly Portioned
No need to slice—just grab one and enjoy! They’re great for entertaining or individual desserts.
Rich & Creamy
Made with cream cheese, sour cream, and vanilla, each bite is pure cheesecake heaven.
Buttery Chocolate Crust
The Oreo base adds a deep, chocolatey crunch that perfectly complements the creamy filling.
Fresh Strawberry Swirl
A swirl of homemade strawberry sauce gives a burst of fruity sweetness.
Easy to Make Ahead
Make them in advance and refrigerate for a stress-free dessert!
Ingredients in Mini Strawberry Swirl Cheesecake
Let’s break down the magic behind these delightful cheesecakes.
Cream Cheese
The foundation of any great cheesecake—softened for a smooth, creamy texture.
Sugar
Adds just the right amount of sweetness.
Eggs
Gives structure and helps create that classic cheesecake texture.
Sour Cream
Makes the cheesecake extra creamy and slightly tangy.
Vanilla Extract
Brings warmth and depth to the flavor.
Crushed Oreos
The base of our crust—rich, chocolatey, and delicious.
Butter
Holds the crust together and adds a buttery finish.
Strawberries
Fresh strawberries create a naturally sweet and vibrant swirl.
Lemon Juice
Enhances the strawberry flavor and adds brightness.
Cornstarch & Water
Thickens the strawberry swirl to give it that perfect consistency.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat & Prepare
Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners for easy removal.
Make the Crust
Mix the crushed Oreos, sugar, and melted butter until combined. Press the mixture into the bottoms of the liners and bake for 5 minutes, then set aside.
Prepare the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, then mix in the sour cream and vanilla.
Make the Strawberry Swirl
Blend the strawberries, lemon juice, and sugar until smooth. In a small saucepan, whisk the cornstarch and water, then add the strawberry puree. Simmer until thickened.
Assemble the Cheesecakes
Divide the cheesecake batter evenly over the crusts. Spoon small dollops of the strawberry mixture onto each, then swirl with a toothpick.
Bake & Cool
Bake for 18-22 minutes, until the centers are just set. Let them cool completely, then refrigerate for at least 3 hours before serving.
Serve & Enjoy
Top with whipped cream, fresh berries, or a drizzle of strawberry sauce for the perfect finishing touch!
How to Serve Mini Strawberry Swirl Cheesecake
With a Dollop of Whipped Cream
A classic touch that makes them even more indulgent.
Fresh Berries on Top
Raspberries, blueberries, or extra strawberries add color and freshness.
Chocolate Drizzle
For an extra rich and decadent twist.
As a Party Dessert
Serve on a platter for easy grab-and-go treats.
Storage & Make-Ahead Tips
Store in the Fridge
Keep in an airtight container for up to 5 days.
Freeze for Later
Freeze in a single layer, then transfer to a sealed container for up to 2 months.
Thaw Before Serving
Let them thaw in the fridge overnight for the best texture.
FAQs
Can I use a different crust?
Yes! Try graham crackers, vanilla wafers, or even Biscoff cookies.
Do I need a water bath?
Nope! These mini cheesecakes bake perfectly without one.
Can I make them ahead of time?
Absolutely! They taste even better after chilling overnight.
Can I use frozen strawberries?
Yes! Just thaw and drain them before making the swirl.
How do I get a smooth cheesecake filling?
Make sure the cream cheese is softened before mixing.
What if I don’t have cornstarch?
You can use flour or arrowroot powder as a thickener.
Can I make these gluten-free?
Yes! Just use gluten-free cookies for the crust.
What’s the best way to swirl the strawberry sauce?
Use a toothpick or skewer to create a beautiful marbled effect.
Can I double the recipe?
Yes! Just bake in batches or use two muffin pans.
How long should I chill them?
At least 3 hours, but overnight is best for the perfect texture.
Final Thoughts
These Mini Strawberry Swirl Cheesecakes are the perfect combination of rich, creamy, and fruity goodness. Whether you’re making them for a special occasion, meal prep, or just because you deserve a treat, they’re guaranteed to impress.
Print
Mini Strawberry Swirl Cheesecake
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 24 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Strawberry Swirl Cheesecakes are creamy, rich, and perfectly portioned for a delightful dessert! Featuring a chocolatey Oreo crust, luscious cheesecake filling, and a fresh strawberry swirl, they make an impressive yet easy homemade treat for any occasion.
Ingredients
For the Cheesecake Filling:
- 3 (8-oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
For the Crust:
- 1 1/2 cups crushed Oreos
- 1/4 cup sugar
- 5 tablespoons melted butter
For the Strawberry Swirl:
- 1 cup sliced strawberries
- Juice of 1/2 lemon
- 2 tablespoons cold water
- 2 tablespoons sugar
- 2 tablespoons cornstarch
Instructions
Make the Strawberry Swirl:
- Blend strawberries, water, and sugar in a blender until smooth.
- In a small bowl, whisk together lemon juice and cornstarch for 1 minute, then add to the strawberry mixture and continue whisking for 30 seconds.
- Strain the mixture into a saucepan and simmer over medium heat, stirring frequently, until thickened.
- Strain again and allow to cool to room temperature.
Prepare the Crust:
- Crush Oreos in a ziplock bag or food processor.
- Mix with melted butter and sugar.
- Line a 24-cup muffin tin with cupcake liners.
- Spoon 1 tablespoon of the crust mixture into each cup and press down to form an even layer.
Make the Cheesecake Filling & Assemble:
- Preheat oven to 350°F (175°C).
- In a large bowl, beat cream cheese and sugar until light and fluffy. (This step prevents lumps.)
- Reduce speed to low and add eggs one at a time, mixing until fully combined.
- Beat in sour cream and vanilla extract until smooth.
- Pour the batter into the prepared cupcake molds, filling each about 90% full.
- Spoon ½ teaspoon of the strawberry swirl mixture onto each cheesecake and gently swirl using a toothpick or knife tip.
Bake & Chill:
- Bake for 30-35 minutes or until set (the center may still jiggle slightly).
- Insert a toothpick at 25 minutes—if it comes out sticky, continue baking; if dry and crumbly, they’re done.
- Remove from oven and cool for 30 minutes before refrigerating.
- Chill for at least 2 hours before serving for the best texture.
Notes
- For extra flavor: Add lemon zest to the cheesecake batter.
- Make-ahead tip: These can be made 1-2 days in advance and stored in the fridge.
- Want a crunchier crust? Pre-bake the crust for 5 minutes before adding the cheesecake filling.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180 kcal
- Sugar: 10g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15 g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40 mg