Easy Mini Strawberry Swirl Cheesecakes

These Easy Mini Strawberry Swirl Cheesecakes are the perfect easy dessert! A basic cookie crust and a simple fluffy cheesecake filling with strawberry jam!

Course Baking, Dessert

Cuisine American, Dessert, Spring, Summer

Keyword Easy Mini Strawberry Swirl Cheesecakes, how to make mini cheesecakes, mini baked cheesecakes, mini cheesecakes

Prep Time 20

Cook Time 20

Chilling Time 4

Total Time 4 40

Servings cheesecakes

Calories 282kcal

Author Chrissie

Ingredients

1 cup graham cracker crumbs
4 tablespoons melted butter
16 ounces full fat cream cheese at room temperature
2/3 cup granulated sugar
2 eggs at room temperature
1/4 cup full fat sour cream at room temperature
1 teaspoon vanilla extract
1/3 cup strawberry jam use high quality jam for best results
whipped cream and fresh berries for serving (optional)

US Customary - Metric

Instructions

Preheat your oven to 325 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners. Set aside.
In a bowl, combine the graham cracker crumbs and melted butter until the crumbs are moistened.
Add a heaping tablespoon of the crumb mixture into the bottom of each paper liner and press down to pack the crumbs together to form a crust.
Add the room temperature cream cheese to a large bowl and mix with a hand mixer on medium-high speed until creamy and smooth.
Add the sugar and mix well for about 3 minutes.
Add the eggs one at a time and mix well after each addition, scraping down the bowl to make sure everything is incorporated.
Add the sour cream and vanilla, and mix well on low speed until well blended.
Divide the cream cheese mixture evenly between the 12 prepared cups and pour it in over the crusts.
Place a small spoonful of the strawberry jam on top of each cheesecake and use a wooden skewer or butter knife to create a swirl pattern (be careful not to disturb the cookie crust at the bottom).
Bake at 325 degrees Fahrenheit for about 20-23 minutes or until the edges of the cheesecakes are set and the middles have a slight jiggle.
Let the cheesecakes cool at room temperature until cooled, and then chill them for at least 3 hours or overnight.
Serve with some fresh berries and whipped cream (optional).

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