Strawberry Swirl Mini Cheesecakes

Last Friday I wrote about not having a niche. About how if I wanted to monetize this blog I would have to find one. Well, mes amis, I got some good advice from this article and fellow bloggers. Their advice: Forget the niche and write for myself.

That’s right. I just need to keep writing about the things that I find interesting. Things that I would want to read about. Things that I love. Whether that be my kiddos’ new found love of Star Wars, what cities I would visit if I had a never ending airline ticket (do those things really exist?), or which Kate Spade purse I’m currently coveting.

I need to write about things that make me happy.

And making mini cheesecakes for ya’ll make me happy.

Photos by Arbine Villanueva-Hoapili

Strawberry Swirl Mini Cheesecakes

Yield: 12 mini cheesecakes


  • 12 vanilla wafer cookies
  • 16 oz. cream cheese, room temperature
  • 1 cup granulated sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon pure almond extract
  • 2 eggs
  • ¼ cup strawberry sauce or strawberry jam


  1. Preheat oven to 350 degrees F.
  2. Line a 12 cup muffin tin with paper liners.
  3. Place one vanilla cookie in each muffin cup. Set aside.
  4. In a large bowl, beat cream cheese with a hand mixer until light and fluffy. Add sugar, flour, and almond extract, beating to combine. Add eggs one at a time, beating after each addition.
  5. Spoon cream cheese mixture over vanilla wafers. Spoon 1 teaspoon of strawberry sauce over the top of the cream cheese mixture. Swirl into mixture using a butter knife or a toothpick.
  6. Bake for about 20 minutes or until set. Cool completely before serving.


Recipe adapted from Paula Deen

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