Mini Strawberry Swirl Cheesecakes


Strawberry Swirl Cheesecake | From My Sweet Heart

If it were up to me, every meal of the day would be followed by dessert!

Now having said that, sometimes you just want a smaller bite.  These little strawberry cheesecake cupcakes are just that.  Fresh strawberry puree is swirled into sweet, vanilla cheesecake batter and baked on top of a chocolate cookie crust flavored with a slight hint of cinnamon.

I love cheesecake desserts in just about any form.  Take these little cheesecakes out of their papers and plate them with some extra puree and a little whipped cream for a more elegant dessert.  Pack one in your lunch bag for an extra special pick me up in the middle of the day.  But they are a perfect size with a cup of tea or coffee for those mornings when you just have to have dessert for breakfast!


Strawberry Swirl Cheesecakes | From My Sweet Heart


You can absolutely vary these in any way you’d like.  Puree raspberries or blackberries or any fruit you’d like.  Add almond instead of vanilla, or any variety of spices to the cheesecake.  And grind any cookie of your heart’s desire for the crust.  Adapt to seasonal fruits and flavors.  Or get crazy in your combinations!


Mini Strawberry Swirl Cheesecakes | From My Sweet Heart


Swirl them any way you’d like.


Strawberry Swirl Cheesecakes | From My Sweet Heart


Or follow your heart!


Strawberry Swirl Cheesecake | From My Sweet Heart


These are sweet and simple.  And so easy to make!


Mini Strawberry Swirl Cheesecakes | From My Sweet Heart



YIELDS: 18 sweet little bitty cheesecakes


For the Strawberry Puree:

  • 8 ounces of strawberries, sliced
  • 2 Tablespoons of sugar

For the Chocolate Cookie Crust:

  • 24 chocolate wafer cookies (I used Nabisco Famous Chocolate Wafers)
  • 3 Tablespoons of brown sugar
  • 5 Tablespoons of butter, melted
  • 1/8 of a teaspoon of cinnamon
  • a pinch of salt

For the Vanilla Cheesecake Filling:

  • 2 (8 ounce) blocks of cream cheese, softened
  • 1 1/2 cups of sugar
  • 2 eggs at room temperature
  • 1 teaspoon of pure vanilla extract
  • a pinch of salt


  1. Prepare the strawberry puree.  Simply place the strawberries and sugar in a blender.  Liquify and then strain the mix through a fine mesh sieve.  You could also add a splash of framboise liqueur to taste.
  2. Next, the chocolate cookie crust.  Place the cookies and the brown sugar in the working bowl of your food processor and pulse until they are fine crumbs.  Tip the crumbs into a large bowl.  Whisk in the cinnamon and a pinch of salt.  Add the melted butter and use a fork to bring the mixture together.  Press a Tablespoon of the cookie crumb mixture into the bottom of each cupcake paper.  Bake for 5 minutes until the crust is set and set the cups aside to cool.
  3. Finally, prepare the cheesecake filling.  Place the cream cheese in the bowl of your electric mixer fitted with a paddle attachment.  With the mixer on medium high, blend the cream cheese until smooth and fluffy. 
  4. Slowly add the sugar in a steady stream. 
  5. Add each egg, one at a time, being sure the egg is incorporated before adding the next. 
  6. Add a pinch of salt and the vanilla extract and blend until all is combined.
  7. So now, place 3 Tablespoons of cheesecake batter into your cookie crust line cups.  Add as many droplets of strawberry puree on top of the cheesecake batter to achieve the look you want for your cheesecake.  I added 4 or 5 drops and used a toothpick to swirl the puree through the batter.  You can also add 1 drop and pull a toothpick from the top through the droplet to achieve a heart.
  8. Place your cupcake tins in a roasting pan and place it on the rack of your oven.  Fill the pan with hot water until it rises to halfway up the sides of the cupcake pan.  Bake the cheesecakes for about 25-30 minutes, until set.
  9.   Carefully remove the pans from the hot water and set on a wire rack to cool.  Then refrigerate the cheesecakes in your cupcake tins, uncovered, for about 4 hours or overnight.


In the mood for more cheesecake desserts?  Try these:


Vanilla Bean Cheesecake with Strawberries

Vanilla Bean Cheesecake with Strawberries

Cranberry Cherry Ricotta Pie | From My Sweet Heart

Cranberry Cherry Ricotta Pie

Snickerdoodle Cheesecake | From My Sweet Heart

Snickerdoodle Cheesecake









  1. says

    What beautiful desserts Anne! These certainly wouldn’t last long around our house. I’ve made mini’s before and I love that you can mix and match the crusts and flavors, but I have to tell you chocolate and strawberries would be my favorite :) Hoping you are seeing signs of spring where you are, if so, it means it will reach us by June – lol!

  2. says

    At a very young age, my mother taught me that every meal does intend need to followed with a small bite of sweetness. That’s why I keep chocolate morsels in the pantry. :) One of these little cheesecake bites would be perfect!! Of course I would have a hard time limiting my bite to just one. How cute they are are. I could never be so creative.

  3. says

    Yup, I agree with you that every meal should be followed by dessert. Or more accurately, every dessert should be followed by a meal. 😉 These look terrific! And the perfect size — I can have seconds without feeling guilty!

  4. says

    My sweet tooth is ready for these lovelies! I love the contrast of the dark cookie crust. The challenge as always would be moderate indulgence. Love the little hearts!!

  5. says

    So many things to love here! Just the fact that these are cheesecake is enough for me. :) Chocolate crust is a bonus and the swirled heart decortations make these beautiful as well as mouth watering!

  6. says

    How did I miss these? Simply amazing. They are so beautiful (of course they are – you made them!) and I love the artful touch of the strawberry designs. Genius!

    All the best my dear ~ denise (and sharon too of course!)

  7. says

    These are absolutely lovely! And I love the way you think… Dessert for Breakfast. These would be the perfect way to start the day!

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