Ingredients
Method
Prepare the Base
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Mix until well combined and press the mixture into the bottom of a lined muffin tin.
Make the Strawberry Swirl
- In a saucepan over medium heat, combine sliced strawberries and sugar.
- Cook until the strawberries soften and the mixture is syrupy, about 5-7 minutes.
- Remove from heat and let cool slightly, then puree the mixture until smooth.
Prepare the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Add sour cream, sugar, eggs, and vanilla extract; mix until well combined and smooth.
Assemble the Cheesecakes
- Pour the cheesecake filling over the prepared crusts in the muffin tin.
- Drop spoonfuls of strawberry puree over the cheesecake filling.
- Use a toothpick or knife to swirl the strawberry puree into the filling.
Bake and Cool
- Bake in the preheated oven for 20-25 minutes, or until the centers are set but slightly jiggly.
- Remove from the oven and let cool at room temperature for 30 minutes.
- Chill in the refrigerator for at least 2 hours before serving.
Nutrition
Notes
For best results, ensure all dairy ingredients are at room temperature before mixing. These cheesecakes can be topped with additional fresh strawberries or whipped cream before serving.