Mini Strawberry Swirl Cheesecakes

It was my baby brother’s birthday yesterday.

he turned 11 years old.

*Denial* … quickly followed by… *Mass Panic*

I love him. A. Lot.

I just want him to be 7.

The age where Facebook, Twitter, and Rap Music did not exist.  Is that too much to ask?

Anyways, as per usual, I was the designated cake baker. But, being the crazy/radical/mentally deranged sister that I am.  A simple birthday cake is just not enough.


And that’s why I made these…

These mini strawberry cheesecakes are “take-home treats” for all of the birthday party attendees.

Yep.  I am just that hardcore.  Because a simple sugar high is just unacceptable at my brother’s birthday party.  kids should be leaving the party with handfuls of goodies that will continue the buzz for days on end.

I grabbed this recipe off of Annie’s Eats.  I switched the raspberry swirl to strawberry because there aren’t any fresh, local raspberries around, but that’s pretty much all that I changed because the rest of the recipe is already perfect.

Here is the recipe.

For the crust:

1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar

For the topping:

6 oz. fresh strawberries
1 tbsp. sugar

For the filling:

2 lbs. cream cheese (I used 2 blocks minus ~1/4 cup), at room temp
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temp

  1. Preheat the oven to 325˚ F.
  2. Line cupcake pans with paper liners.  In a small bowl, combine all of the crust ingredients.  Stir together with a fork until all the dry ingredients are well blended and moistened.
  3. Press 1 tablespoon of the mixture into the bottom of each cupcake liner and evenly press the crumbs down. I used the bottom of my Worcestershire Sauce bottle. Bake until just set, ~5 minutes.
  4. To make the strawberry puree, combine the berries and sugar in a food processor.  blend until smooth, then strain puree through a fine mesh sieve.
  5. To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.  Blend in the sugar until smooth.  Mix in the salt and vanilla.  Beat in the eggs one at a time, mixing well after each addition.
  6. To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a ½ teaspoon of the berry puree in a few dots over the cheesecake filling.  Use a toothpick to swirl the puree. (See Annie’s Eats pictures)
  7. Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking.
  8. Transfer cakes to a wire cooling rack and let cool to room temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving.

Oh.  And here is a sneak peek of the birthday cake:

Cake recipe to come!


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