Easy Strawberry Swirl Cheesecake Cupcakes
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?
Servings: 18 cupcakes
- 18 lemon sandwich cookies
- 16 oz cream cheese
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1 pinch salt
- 1/2 cup strawberry jam
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.
Calories: 211kcal | Carbohydrates: 21g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 140mg | Potassium: 68mg | Sugar: 15g | Vitamin A: 405IU | Vitamin C: 0.9mg | Calcium: 40mg | Iron: 0.5mg