Description
Delightfully mini cheesecakes with a creamy strawberry swirl atop a chocolatey crumb crust, perfect for brunches or elegant desserts.
Ingredients
Scale
- 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)
- 2 tablespoons powdered sugar (about 16 g)
- Fresh strawberries for garnish (optional)
Instructions
- 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.
Notes
For a vegan option, substitute cream cheese with vegan cream cheese and adjust other ingredients accordingly. Avoid overmixing the cream cheese mixture to prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 230
- Sugar: 14g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg