Easy Mini Strawberry Swirl Cheesecake Recipe
A delicious mini strawberry cheesecake recipe with a buttery graham cracker crust and a creamy cheesecake filling swirled with homemade strawberry sauce. Perfectly portioned individual cheesecakes for any and every occasion! Â
Why You’ll Love This Mini Strawberry Cheesecake Recipe
These Mini Strawberry Cheesecakes are a twist on a classic cheesecake recipe because I use cream cheese and Greek yogurt plus I am making MINIS! I love an individual dessert. The strawberry swirl is easier than it looks and divine. A few more reasons to love this perfect dessert recipe:Â
- perfect portion and lighter than a traditional cheesecake.
- adaptable for different flavor variations.
- can be made dairy-free, and even gluten-free or grain-free.
- perfect for Spring or Summer holidays and entertaining.
- you can make it ahead. We love those recipes!
Ingredient Notes
This easy recipe requires simple ingredients, a food processor, and a muffin tin! Check out my recipe tips and substitutions below tips on how to modify this recipe to your preferences. See the recipe card below for ingredient amounts and detailed instructions.Â
- Strawberries – I use fresh strawberries to make the strawberry swirl, but if it’s not strawberry season or you don’t have them on hand, you can also use frozen berries. A blueberry sauce would go well with this recipe as well.Â
- Sugar – you only need a little bit of sugar to sweeten the fruit sauce or you can use fruit preserves.Â
- Graham crackers – I use traditional graham crackers that I break into fine crumbs in a food processor. Use gluten-free crackers if necessary.Â
- Coconut oil – I like to use unrefined coconut oil, which has a slight coconut flavor compared to refined oil. If you’re not a fan of coconut oil, feel free to use melted butter instead.Â
- Maple syrup – it’s my favorite sweetener and I like the flavor, but I only use pure maple syrup.
- Greek yogurt – I use an unsweetened whole-milk Greek yogurt, but you can use firm tofu if you’re dairy-free.Â
- Cream cheese – is traditional in a cheesecake recipe. I use plain, full-fat cream cheese, but a vegan almond milk cream cheese works well here.
- Eggs – I use two large eggs.Â
- Arrowroot – is a starchy flour that performs similarly to cornstarch, but is more natural. I use it a lot to thicken up sauces or in grain-free baking.Â
- Vanilla extract – use pure vanilla extract without any additives or artificial flavors for best results.Â
Step-by-Step Instructions
Step 1: Prepare the homemade strawberry sauce for the 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.
Step 2: Preheat the oven to 350 F degrees. Grease 12 to 14 standard muffin tin (depending on how many you have) with unsalted butter or coconut oil. Cut six to seven (depending on 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 mini cheesecakes to come out cleanly.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: 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 cheesecake batter is smooth and well mixed, about a minute more.
Step 7: 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 cheesecake 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.
Step 8: 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.
Recipe TipsÂ
- These mini strawberry cheesecakes can be made several days ahead and kept refrigerated in the muffin tin, covered with plastic wrap.Â
- Don’t overcook the filling. You want the filling to be jiggly like jello. It will continue to firm up as it cools out of the oven.Â
- If you overcook it and the tops of your cheesecakes crack, don’t worry. They’ll still be delicious.
- Use room temperature ingredients for best results.
- Pack in the crust ingredients well so you don’t have a crumbly bottom.
- The key step is using parchment paper tabs. I tried these with muffin liners and they did not turn out well. They stuck to the paper liners and did not have a clean edge.
- Run a thin knife around the edge of the cheesecake. No need to get the knife down to the bottom where the crust is. Gently pull up on the tabs to remove the cheesecakes.
Recipe Substitutions
- Strawberries – use fresh or frozen berries, or thin strawberry preserves, or omit the strawberry swirl and use lemon zest in the filling or mini chocolate chips
- Graham crackers – look for gluten-free if necessary or grain-free cookies. You need 2 cups of CRUMBS.
- Coconut oil – melted butter or plant butter
- Maple syrup – honey (white or brown sugar will probably work fine, but I have never tested it.)
- Greek yogurt – an equal amount of firm tofu
- Cream cheese – vegan cream cheese, such as an almond milk cream cheese
- Arrowroot – cornstarch
Serving and Storage Tips
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 topped with fresh berries or more fresh strawberry sauce and a little whipped cream if desired.
To store, transfer your mini cheesecakes to an airtight container, with a sheet of parchment paper separating the layers to keep them from sticking. Store in the refrigerator for up to 5 days.Â
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Mini Strawberry Swirl Cheesecake
Ingredients
- 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
- 2 1/2 Tablespoons pure maple syrup
- Pinch of sea salt
- For the Filling:
- 1â…“ cups unsweetened whole milk Greek yogurt** at room temperature
- 6 ounces cream cheese or almond milk cream cheese at room temperature
- â…” 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
These mini strawberry cheesecakes can be made several days ahead and kept refrigerated in the muffin tin, covered with plastic wrap.
Don't overcook the filling. You want the filling to be jiggly like jello. It will continue to firm up as it cools out of the oven.
If you overcook it and the tops of your cheesecakes crack, don't worry. They'll still be delicious.
Use room temperature ingredients for best results.
Pack in the crust ingredients well so you don't have a crumbly bottom.
The key step is using parchment paper tabs. I tried these with muffin liners and they did not turn out well. They stuck to the paper liners and did not have a clean edge.
Run a thin knife around the edge of the cheesecake. No need to get the knife down to the bottom where the crust is. Gently pull up on the tabs to remove the cheesecakes. Recipe Substitutions
Strawberries - use fresh or frozen berries, or thin strawberry preserves, or omit the strawberry swirl and use lemon zest in the filling or mini chocolate chips
Graham crackers - look for gluten-free if necessary or grain-free cookies. You need 2 cups of CRUMBS.
Coconut oil - melted butter or plant butter
Maple syrup - honey (white or brown sugar will probably work fine, but I have never tested it.)
Greek yogurt - an equal amount of firm tofu
Cream cheese - vegan cream cheese, such as an almond milk cream cheese
Arrowroot - cornstarch Serving and Storage Tips 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 topped with fresh berries or more fresh strawberry sauce and a little whipped cream if desired. To store, transfer your mini cheesecakes to an airtight container, with a sheet of parchment paper separating the layers to keep them from sticking. Store in the refrigerator for up to 5 days.
