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?
Preheat oven to 325 degrees F. Line a muffin tin with cupcake liners. Place a lemon sandwich cookie in the bottom of each one.
In a large bowl, beat the cream cheese and sugar together until smooth. Beat in vanilla extract, eggs, sour cream, and salt. Continue beating until combined and smooth.
Spoon about 2 heaping tablespoons of cheesecake batter to each muffin cup to fill ¾ full.
Warm the strawberry jam in the microwave for 20 seconds and stir. Place a scant teaspoon of warm jam into each cupcake. Use a toothpick or butter knife to gently swirl the jam into the cheesecake mix.
Bake in the preheated oven for 40-45 minutes until filling is set. Cool completely in the tin before removing. Store in refrigerator.