Easy Strawberry Swirl Cheesecake Cupcakes are a delicious twist on your standard cupcake. It’s a strawberry swirled mini cheesecake that sits on top of a lemon cookie. What’s not to love?
We are always looking for new ways to add cheesecake to our favorite dessert recipes. That tangy sweetness is just to die for, and we simply canโt get enough! While we could happily eat plain cheesecake by the forkful all day long, we also love to experiment with different flavors to compliment it. Strawberry and lemon are a classic flavor combination, and what we thought was perfect by itself suddenly becomes even more perfect. Whip these up for your next party, and everyone will be begging for the recipe.
Can I eat Strawberry Swirl Cheesecake Cupcakes warm?
Of course you can, but just like cheesecake, it better served cold. In fact, we would still refrigerate them a little bit before even attempting to bite into them.
Jam:
We think strawberry jam pairs so well with the lemon sandwich cookies, but you can always experiment and try out different types of jam. If you have a whole bunch of jams already in your fridge, it could be a fun experiment to make cheesecake cupcakes with different flavors.
What kind of sandwich cookie should I use?
In the photos and video we used a lemon Oreo cookie as our cookie base. We found that it gave the best flavor combination. Lemon paired with strawberry is a winner! You may also use vanilla Oreos (or their off-brand generic counterparts) or even regular Oreos. If you are looking for a cheesecake cupcake recipe that will solve your chocolate craving, you must try these Fudge Swirled Oreo Bottom Cheesecake Cupcakes.
Storage Instructions:
Store your cheesecake cupcakes in an airtight container in the refrigerator for up to 4 days.
If you like this recipe, you may be interested in these other delicious cupcake recipes:
- Creme Brรปlรฉe Cheesecake Cupcakes
- Funfetti Birthday Cupcakes
- Cinnamon Roll Cupcakes
- Most Amazing Red Velvet Cupcakes
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and weโve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
I made these today and they taste delicious. I had 2 problems with them though. They sunk in the middle and they stuck to the cupcake paper more than I thought they should. I followed the recipe exactly, but I rotated them in the oven for more even cooking. Any suggestions?
Thank you sooo much… made these & everyone loved them . Thank you sooo much. Merry Christmas
The cookies were very hard.
They did add a great flavor though so I wish I knew what went wrong with the firmness. Anyone have an idea? I baked for 40 min at suggested temp.
They were hard when I baked them as well. Today Iโm going to do it again and take 5-8 minutes off the baking time to see if that helps. I am cooking with a gas stove so I donโt know if that really makes a difference or not.
These were pretty good. I forgot salt. But the cookie part was hard to bite. It didnโt soften like I thought.
Can you use cherry pie filling instead of the jam?
You can, but cherries maybe a little too big for the cheesecake cupcakes.
Can these be made without the cookie and made with grahm cracker cookie crumbs? Would it be same cooking time?
Yes it can. The cooking time is the same.
These sound delicious, so glad I subscribed to the newsletter. Looking forward to trying them.
These cookies worked out great, thank you for this recipe! The lemon cookies are perfect at Christmas time! This was a great addition to the baking we do around the holidays. The recipe was also very easy for my daughter to put together.
Merry Christmas!!
I would do it on butter cookies instead or gingersnaps,because it’s Christmas with colorful white chocolate chips
These look delicious and easy to make thanks