Date: March 5, 2012

Author: April


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Dark chocolate and strawberry mini cheesecakes

This is my adaptation of Annie’s Eats Raspberry Swirl Cheesecake Cupcakes , I used all organic ingredients and substituted strawberry puree and added dark chocolate.

Yields about 32 mini cakes


For the crust:
1½ cups graham cracker crumbs
4 tbsp. unsalted organic butter, melted
3 tbsp. organic sugar

For the strawberry swirl:
6 oz. fresh or frozen (thawed) organic strawberries (or any other berry)
2 tbsp. organic sugar

For the filling:
2 lbs. organic cream cheese, at room temperature
1½ cups organic sugar
Pinch of salt
1 tsp. vanilla extract ( I used double this amount because I love my homemade vanilla …. )
4 large organic eggs, at room temperature


Preheat the oven to 325˚ F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. I used a glass baby bottle I had still. A small glass works too 🙂 Bake until just set, 5 minutes. Transfer pans to cooling rack.

To make the strawberry puree, combine the strawberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds if your prefer.

To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition. BUT NOT TOO MUCH or cheesecakes will fall

To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot about 1/2 a teaspoon of the strawberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect. Add dark chocolate the same way or you can stripe them or simple dots look nice too. Get creative!

Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. (They will look quite puffed initially but will return to normal quickly.) Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving. Or the freezer for a bit if your dying to try them like I was. They freeze well and defrost quickly :))))
Helpful link:

How to melt chocolate, just in case it’s your first time


Author: April

Health starts from the inside out, your body is designed to heal itself. That is why quality, traditional, real food is so important to me. Listen to your gut, literally!

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