Strawberry and Kiwi swirl muffin cheesecake


Cheesecake !! I’m yet to meet a person who can say no to cheesecake, a creamy, scrumptious treat.

I’m back with another recipe using my good ‘ol muffin pan , the use of which is apt here when it comes to over indulging in cheesecake , keeping the serving size under control . And as always I feel that baking muffin sized goodies look way cuter !

Today being a special day , my son completed  18 months , we have  a reason to celebrate, or I just have another reason to bake a cheesecake ?

I had some strawberries and kiwis in my refrigerator , so put them to use by making those pretty swirls ! I was ecstatic with the end result , the cheesecakes baked beautifully , no cracks , and it was a breeze to unmold.


Here’s my take on the classic cheesecake with refreshing flavors of strawberries and kiwis. Its creamy, rich and tangy, just how I like it 🙂

Ingredients: Makes 14 standard size muffin cheesecakes.

For the crust:

1 cup of finely crushed Graham crackers/  digestive biscuits.

3 tablespoons melted butter

1 tablespoon sugar

For the filling:

1 pound cream cheese

3/4 cup sugar

1/2 cup sour cream

2 large eggs

1 teaspoon pure vanilla extract

Strawberry puree ( puree 3 medium strawberries +2 tablespoon sugar using a hand blender or food processor.)

Kiwi puree ( puree 1 kiwi with 1-2 tablespoon of sugar using a hand blender or food processor)


1.Preheat the oven to 350 degree F.

2.Line 2 muffin pans with silicone/ paper liners.(preferably silicone)

3.Combine the graham crackers with melted butter and sugar.


4.Gently scoop in about 2 tablespoon of the Graham cracker mixture in the  muffin liners, and press it with the back of a spoon.


5.Bake for 5 minutes, during this time  prepare the filling.

6. In a mixing bowl, beat the cream cheese and sugar on low speed until smooth with a hand blender or electric mixer.


7.Add the eggs, one at a time and beat well to mix.


8. Add the sour cream and beat well to mix.


9. Add the vanilla extract and mix everything well once again.


10. Pour about 2 tablespoons of filling in the prepared graham cracker crust.


11. Using a small spoon pour tiny drops of both the puree and swirl with the help of a toothpick/wooden skewer.



12. Bake until the filling is set, about 25 to 30 minutes and center is still wobbly.

13.Transfer to a wire rack and let it cool. Refrigerate it at least for 2 hours before serving.

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1. Use low to medium speed the entire time whilst mixing ingredients .

2. Do not beat on high speed or over beat as that will incorporate air in the mixture.

3.Do not over bake as that will result in a dry cheesecake causing it to crack, remove it from the oven as soon as the filling is set.

4.It is important that all the ingredients should be at room temperature to avoid the formation of lumps in the filling.

5.Whilst pureeing the fruits, adjust the sugar according to the tartness of the fruit being used, You may use any other fruit.

6.I’ve mentioned ‘preferably silicone liners’ as I’ve tried this before with paper liners, and somehow I had a difficult time to unmold them, but this was far much easier with the use of silicone liners.


Would love to hear from you, in case you try this out!




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