Chocolate Strawberry Swirl Cheesecake Cups

There’s something impossibly comforting about the first bite of a mini cheesecake: the cool, creamy tang of cream cheese melting into a whisper of sweet strawberry, all atop a chocolatey crumb that gives way with a delicate, satisfying crumble. The aroma of warm butter and cocoa from the crust mingles with bright berry perfume; the texture alternates between silky filling and crunchy base, each spoonful a tiny celebration.

This recipe is perfect for brunches, potlucks, or an elegant weeknight dessert when you want something that feels special but doesn’t demand hours of fuss. They’re small enough for portion control, portable enough for gatherings, and make a lovely individual dessert for guests. If you enjoy layered chocolate-and-berry desserts, these cheesecake cups pair beautifully in spirit with richer desserts like a chocolate trifle — take a look at this Heavenly Chocolate Cheesecake Trifle for more inspiration.

At a Glance

Prep Time: 20 minutes (plus chilling time)
Cook Time: 18–20 minutes
Total Time: ~4 hours 40 minutes (includes 4 hours refrigeration)
Servings: 12 mini cheesecake cups
Difficulty Level: Easy–Moderate (basic baking skills recommended)

Nutrition Highlights

Estimated nutrition per serving (1 cheesecake cup), approximated and rounded. These values are estimates based on standard ingredient nutrition profiles and verified against USDA FoodData Central macronutrient averages and calorie conversions (4 kcal/g for protein & carbs, 9 kcal/g for fat). For precise needs, consult FoodData Central or a registered dietitian.

Calories: ~230 kcal
Protein: ~3 g
Carbohydrates: ~19 g
Fat: ~16 g
Saturated Fat: ~9–10 g
Sugar: ~13–15 g
Sodium: ~80–120 mg (varies by cream cheese/ingredients)

Note: Values are approximate and depend on brands and exact measurements. For someone managing dietary restrictions (diabetes, heart disease), consult a healthcare provider or reliable nutrition database for exact calculations.

Why You’ll Love It

Flavor & Texture Highlights: The balance of rich chocolate cookie crust with a lusciously smooth cream cheese center and bright strawberry swirls is irresistible. The strawberry swirl adds a pop of color and fresh acidity that keeps the mini cheesecakes from feeling overly sweet.
Ease & Entertaining: They’re baked in a muffin tin with liners — no springforms, no tricky water baths — so they’re ideal for entertaining when you want something homemade-looking with minimal fuss.
Seasonal & Personal: Use peak-season strawberries for the brightest flavor, or swap in frozen berries for winter comfort. These make thoughtful gifts or dessert table stars at showers or holiday gatherings.

Step-by-Step Instructions

Ingredients

1 cup chocolate cookie crumbs (about 120 g)
4 tablespoons unsalted butter, melted (56 g)
8 ounces cream cheese, softened (226 g)
1/2 cup granulated sugar (100 g)
1 teaspoon vanilla extract
2 large eggs
1/2 cup sour cream (120 g)
1/2 cup strawberry puree (about 120 g; fresh or thawed frozen berries, blended)
2 tablespoons powdered sugar (about 16 g)
Fresh strawberries for garnish (optional)

Optional ingredients & substitutions

Crust: Use gluten-free chocolate sandwich cookies or gluten-free graham crackers for a gluten-free version.
Dairy-free/vegan: Substitute cream cheese with 8 oz vegan cream cheese and sour cream with vegan sour cream or full-fat coconut yogurt; replace butter with vegan butter. Add 1–2 tablespoons cornstarch or 1/2 cup blended cashews for body.
Lower sugar: Reduce granulated sugar to 1/3 cup and powdered sugar to 1 tablespoon; use a sugar substitute compatible with baking if needed.
Flavor add-ins: Fold 1–2 tablespoons finely grated lemon zest into the filling for a citrus lift, or add 2 tablespoons cocoa powder to make a chocolate cheesecake twist.

Directions

Preheat your oven to 325°F (160°C).
In a bowl, mix chocolate cookie crumbs with melted butter until combined.
Press the mixture into the bottom of each cupcake liner placed in a muffin tin.
In a mixing bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth.
Add in eggs, one at a time, mixing well after each addition. Stir in sour cream until fully incorporated.
Divide the cheesecake batter evenly into the cupcake liners, filling each about 2/3 full.
In a separate bowl, mix strawberry puree and powdered sugar until smooth.
Drop spoonfuls of the strawberry mixture on top of the cheesecake batter and use a toothpick to swirl it slightly.
Bake for about 18–20 minutes until just set — centers should slightly jiggle but not be liquid.
Let cool before refrigerating for at least 4 hours or overnight.
Serve chilled and garnish with fresh strawberries.

Practical tips

Avoid overmixing the cream cheese mixture; overbeating introduces air and can cause sinking or cracks. Mix until just smooth.
Check doneness at 18 minutes — mini cheesecakes set faster than full-size. If centers wobble slightly but aren’t liquid, they’re done.
Bring cream cheese to room temperature before mixing to ensure a silky batter without lumps.
Use sturdy cupcake liners or place liners in a mini muffin tin for easy removal and neat presentation.

Best Pairings

Beverages: Serve with freshly brewed espresso, a milky latte, or a bright herbal tea like mint or chamomile to balance richness.
Desserts: Complement with a light fruit salad or citrus sorbet for contrast. If you want a chocolate-forward spread, position these alongside a chocolate layer cake — a nice pairing idea is this Strawberry Chocolate Cake for a richer chocolate-strawberry lineup.
Presentation: Serve on a small dessert plate with a dusting of powdered sugar, a drizzle of reduced balsamic strawberry syrup, or a mint sprig for color.

Storage Instructions

Room temperature: Not recommended for more than 1–2 hours (cheesecake contains dairy and eggs).
Refrigeration: Store in an airtight container in the fridge for up to 4 days. Place parchment between layers to prevent sticking.
Freezer: Freeze individual cups on a tray until firm, then transfer to a freezer-safe container or zip-top bag for up to 2 months. Thaw overnight in the refrigerator before serving. Re-freezing after thawing is not recommended.

Chef’s Advice

Use full-fat cream cheese and sour cream for the creamiest texture; low-fat versions can produce a slightly grainy finish.
For a glossy swirl, strain your strawberry puree to remove seeds and heat gently (optional) with a teaspoon of corn syrup to stabilize consistency. Cool before using.
To avoid sinking, let the cups cool slowly in the turned-off oven with the door ajar for 10–15 minutes before transferring to the counter — rapid temperature shifts can cause collapse.
If your liners are thin, lightly spray them with nonstick spray before pressing in crust to prevent sticking.

Creative Twists

Vegan & Nutty: Make a cashew-based filling (soaked cashews, coconut cream, lemon juice, maple syrup) with a crust of ground almonds + cocoa + coconut oil for a dairy-free version.
Chocolate Heart: Stir 2 tablespoons unsweetened cocoa powder into the cheesecake batter for a chocolate cheesecake with strawberry swirls.
Citrus Berry: Add 1 tablespoon lemon zest to the batter and swap strawberry puree for raspberry or mixed berries for a brighter, tangy profile.
Boozy Berry: Stir 1 tablespoon of aged rum or Grand Marnier into the strawberry puree for adult-only mini cheesecakes.

All Your Questions Answered

Q: Can I make these ahead for a party?
A: Yes — they actually improve after chilling. Make them up to 2 days ahead and keep refrigerated; freeze for longer storage.

Q: My tops cracked — how can I prevent that?
A: Cracking usually comes from overbaking or overbeating. Mix gently and remove from oven when centers still wobble lightly.

Q: Can I use frozen strawberries for the puree?
A: Absolutely. Thaw, drain excess liquid if very watery, then blend and strain if desired for a smoother swirl.

Q: How can I make them lighter / lower-calorie?
A: Use light cream cheese and reduced-fat sour cream, reduce sugar, and make smaller portions — but texture will differ slightly.

Q: Are these safe for kids?
A: Yes, but store and serve chilled; avoid leaving at room temperature for extended periods.

Conclusion

These Chocolate Strawberry Swirl Cheesecake Cups are a small-but-impactful dessert: elegant enough for guests, simple enough for weeknight baking, and endlessly customizable. Try them with seasonal berries or one of the creative twists above, and don’t forget to share photos and variations — I love seeing how readers make recipes their own. For additional mini cheesecake inspiration, check out this lovely Pamela Salzman mini strawberry swirl cheesecake recipe and the bright, easy approach at Gimme Delicious’ mini strawberry swirl cheesecakes.