Description
Sweet mini strawberry swirl cheesecakes bring delightful creamy bliss to dessert lovers. Perfectly balanced layers of tangy cream cheese and luscious strawberry sauce create an irresistible treat you’ll want to savor slowly.
Ingredients
Scale
Main Ingredients:
- 3 (8-ounces/226 grams) packages cream cheese, softened
- 3 large eggs
- 1 cup (200 grams) sugar
- ¾ cup (180 milliliters) sour cream
- 1 teaspoon vanilla extract
Crust Ingredients:
- 1 ½ cups crushed Oreos
- ¼ cup (50 grams) sugar
- 5 tablespoons (75 milliliters) melted butter
Strawberry Swirl Ingredients:
- 1 cup (150 grams) sliced strawberries
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Juice of ½ lemon
Instructions
- Pulverize Oreos into fine crumbs using a food processor or sealed plastic bag, creating a consistent texture for the base.
- Incorporate melted butter and sugar into the cookie crumbs, mixing until the mixture resembles wet sand.
- Prepare a 24-cup muffin tin by lining with cupcake papers, ensuring even coverage.
- Distribute the crumb mixture evenly, pressing firmly into the bottom of each liner to create a compact foundation.
- Preheat the oven to 350°F (175°C), establishing the ideal baking environment.
- In a large mixing bowl, whip cream cheese and sugar until achieving a light, airy consistency that eliminates potential lumps.
- Gradually introduce eggs at low speed, fully integrating each one before adding the next to maintain a smooth batter.
- Gently fold in sour cream and vanilla extract, creating a silky, uniform mixture.
- Fill each cupcake liner approximately 90% full with the cheesecake batter, leaving minimal space at the top.
- Craft a vibrant strawberry sauce by blending fresh strawberries with water and sugar until completely smooth.
- Combine lemon juice and cornstarch, whisking thoroughly to prevent lumps, then incorporate into the strawberry puree.
- Strain the mixture into a saucepan, simmering over medium heat and stirring consistently until the sauce thickens.
- Allow the strawberry reduction to cool to room temperature, ensuring it won’t compromise the cheesecake’s structure.
- Artfully drop small dollops of strawberry sauce onto each cheesecake, using a toothpick to create elegant swirl patterns.
- Bake for 30-35 minutes, watching for a set texture with a slight center jiggle.
- Perform a doneness test by inserting a toothpick—a slightly sticky result indicates perfect baking.
- Remove from the oven and let cool at room temperature for 30 minutes to stabilize the delicate structure.
- Refrigerate for a minimum of 2 hours, allowing the cheesecakes to firm and develop their optimal flavor and texture.
Notes
- Swap traditional Oreos with gluten-free cookies to create a celiac-friendly dessert that everyone can enjoy.
- Experiment with different berries like raspberries or blueberries for unique flavor variations and colorful swirl patterns.
- Prevent cheesecake cracks by avoiding overmixing and allowing ingredients to reach room temperature before combining.
- Use a water bath technique by placing the muffin tin in a larger pan fille
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg