Unsalted butter or unrefined virgin coconut oil, for muffin tin
1 12 x 14-inch piece of unbleached parchment paper, cut into 7 (2 x 12)-inch strips
For the Strawberry Swirl: (double this if you want extra sauce)
1 cup fresh or frozen strawberries, chopped
1 ½ Tablespoons water
2 Tablespoons sugar or strawberry preserves
For the crust:
2 cups graham cracker crumbs* (about 14 standard crackers pulverized in a food processor)
5 Tablespoons unrefined coconut oil, melted
2½ Tablespoons pure maple syrup
Pinch of sea salt
For the Filling:
1⅓ cups unsweetened whole milk Greek yogurt**, at room temperature
6 ounces cream cheese or almond milk cream cheese, at room temperature
⅔ cup pure maple syrup
2 large eggs, at room temperature
2 ½ Tablespoons arrowroot powder or cornstarch
¾ teaspoon pure vanilla extract
Pinch of sea salt
Instructions
Prepare the strawberry swirl: Place the strawberries and 1 ½ tablespoons of water in a small saucepan over medium-low heat. Cook until the strawberries begin to soften, about 4 minutes. You can try to mash the strawberries with a potato masher to release some of their moisture. Add the maple syrup or preserves and simmer for another 3-4 minutes until the strawberries are very soft and it starts to look like a chunky sauce. Blend the strawberry mixture with an immersion blender or regular blender until smooth. Allow the sauce to cool while you prepare the rest of the recipe.
Preheat the oven to 350 F degrees. Grease 12 to 14 standard muffin cups (depends how many you have) with unsalted butter or coconut oil. Cut six to seven (depending how many muffin cups you have) 2-inch wide, 12-inch long strips of unbleached parchment paper, and then cut each in half crosswise (14 strips). Line each greased muffin cup with a parchment strip, leaving a tab on either end for easy removal. This is the key step in this recipe and will allow for the cheesecakes to come out cleanly.
Prepare the crust: In a food processor, pulse the graham crackers until they are finely ground. Add the melted coconut oil, maple syrup, and salt to the graham crackers and pulse until moist crumbs form like wet sand and the mixture is well combined.
Scoop about 2 tablespoons of the crumbs into each prepared muffin cup and press to form an even layer at the base, using the back of the tablespoon, if desired. Wipe out the food processor to use for the filling.
Bake the crusts for 4 to 5 minutes, or until the edges are lightly golden. The crusts can be made a day ahead. Lower the oven temperature to 325 F.
Prepare the filling: combine the yogurt, cream cheese, and maple syrup in the food processor and process until smooth, 1 to 2 minutes. Add the eggs, arrowroot, vanilla, and salt and continue to process until the batter is smooth and well mixed, about a minute more.
Fill each muffin cup to the top with cheesecake filling. Add tiny dollops of strawberry sauce over each cheesecake. Swirl the sauce into the filling with the tip of a paring knife or toothpick. Don’t overdo it. Bake until the custard is lightly golden and set at the edges but still slightly jiggly in the center, 20 to 25 minutes. The key is not to overbake because the filling will continue to firm up as it cools.
Remove from the oven and allow to cool to room temperature, then refrigerate until chilled. Run a thin knife around the edge and pull up on both ends of the parchment to remove. Serve with fresh berries or extra strawberry sauce.
Notes
*or cookie crumbs of choice, even gluten-free or grain-free (e.g. Simple Mills vanilla cookies) **or firm tofu these can be made several days ahead and kept refrigerated in the muffin cups, covered with plastic wrap.
Recipe by Pamela Salzman at https://pamelasalzman.com/mini-strawberry-swirl-cheesecakes-recipe/