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Strawberry Swirl Cheesecake Cupcakes

Cinnamon Sugar Doughnut Holes

I just love baking and sharing for people. Watching them eating and enjoying the food that I make makes me 10x happier! They are happy eater and I’m a happy baker! It’s a win-win!

I love making cheesecake, because it’s very easy and fast! The best part is I don’t need to sift the ingredients!

The orginal recipe makes 32 cupcakes. I halved the recipe below and got 24 cupcakes. I used 3 packages of cream cheese and 3 eggs. I also used strawberry instead of raspberry.

Strawberry Swirl Cheesecake Cupcakes
Strawberry Swirl Cheesecake Cupcakes

Ingriedients

For the crust

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

For the strawberry swirl

  • 6 oz. fresh strawberries
  • 2 tbsp. sugar

For the filling

  • 2 lbs. cream cheese, at room temperature (I used 3 packages)
  • 1½ cups sugar
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 4 large eggs, at room temperature (I used 3 eggs)

Directions

  1. Preheat the oven to 325? F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner.
  2. To make the strawberry puree, combine the strawberry and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.
  3. 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.
  4. To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a ½ teaspoon of the strawberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
  5. Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. (They will look quite puffed initially but will return to normal quickly.) Transfer 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.

READ
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Written by Allfoodrecipes

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