Strawberry Swirl Cheesecake Cupcakes

Strawberry Swirl Cheesecake Cupcakes
Recipe type: Other
Prep time: 
Cook time: 
Total time: 
Serves: 48
  • Crust
  • 1½ cups graham cracker crumbs
  • 4 Tablespoons unsalted butter, melted
  • Strawberry Swirl
  • 1 cup fresh strawberries
  • 2 Tablespoons sugar
  • Filling
  • 32 ounces cream cheese, room temperature
  • 1½ cups sugar
  • 1 Pinch salt
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  1. Crust
  2. Preheat the oven to 325˚ F.
  3. Line cupcake pans with paper liners.
  4. In a small bowl, combine the graham cracker crumbs and melted butter.
  5. Press a spoonful into each of your paper liners.
  6. Combine the strawberries and sugar in a blender or food processor. Process until smooth and set aside.
  7. Filling
  8. For the cheesecake, beat the cream cheese until fluffy.
  9. Blend in the sugar
  10. Mix in the salt and vanilla.
  11. Beat in the eggs one at a time
  12. Put 3 spoonful of the cheesecake batter over the crust in each cupcake liner. Add ½ teaspoon of strawberry puree in a few dots over the cheesecake filling.
  13. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
  14. Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking.
  15. Let cool on wire rack and then let chill for 2 hours before serving.


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