🧁 Ultimate Strawberry Lemon Swirl Cheesecake Cupcakes 🍓🍋✨

Sweet, tangy, and stunning bite-sized cheesecakes with a buttery crust, creamy lemon filling, and strawberry swirl.

Ingredients

For the Crust

• 1 cup graham cracker crumbs
• 2 tbsp granulated sugar
• ¼ cup unsalted butter, melted

For the Cheesecake Filling

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• ½ cup sour cream
• ¼ cup freshly squeezed lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

For the Strawberry Swirl

• ½ cup fresh or frozen strawberries, chopped
• 2 tbsp granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch (mixed with 1 tsp water)

For Garnish (Optional)

• Fresh strawberries, halved
• Lemon zest
• Whipped cream

Instructions

1. Crust: Preheat oven to 325°F (163°C). Line muffin tin with 12 liners. Mix crumbs, sugar, and butter until sandy. Press 1 tbsp into each liner. Bake 5–7 min. Cool.
2. Strawberry Swirl: Cook strawberries, sugar, and lemon juice over medium heat 5–7 min. Add cornstarch slurry, cook 1–2 min until thick. Cool completely.
3. Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream, lemon juice, zest, and vanilla until combined.
4. Assemble: Fill liners ¾ full with cheesecake batter. Drop spoonfuls of strawberry swirl on top. Swirl with toothpick for marbled effect.
5. Bake: Bake 18–22 min until centers set but slightly jiggly. Turn off oven, crack door, cool inside 20 min. Remove, cool fully, then refrigerate ≥2 hrs or overnight.
6. Serve: Remove liners. Garnish with strawberries, lemon zest, and whipped cream. Enjoy chilled.

Details

• Prep Time: 25 minutes
• Bake Time: 18–22 minutes
• Chill Time: 2 hours+
• Total Time: ~3 hours
• Yield: 12 cupcakes
• Kcal: ~220 per cupcake

✨ A perfect balance of creamy lemon cheesecake and sweet strawberry swirl—ideal for parties, picnics, or celebrations!