Mini Strawberry Crunch Cheesecake (Print Version)
Creamy mini cheesecakes with golden crust, fresh strawberries, and a sweet crunchy topping.
# Ingredients:
→ For the Crust
01 -
1 cup graham cracker crumbs
02 -
2 tablespoons granulated sugar
03 -
4 tablespoons unsalted butter, melted
→ For the Cheesecake Filling
04 -
8 ounces cream cheese, softened
05 -
1/3 cup granulated sugar
06 -
1/4 cup sour cream
07 -
1 large egg
08 -
1 teaspoon vanilla extract
09 -
1/2 cup chopped fresh strawberries
→ For the Strawberry Crunch Topping
10 -
10-12 Golden Oreos, crushed
11 -
2 tablespoons freeze-dried strawberries, crushed
12 -
3 tablespoons unsalted butter, melted
→ For Garnish (optional)
13 -
Whipped cream
14 -
Sliced fresh strawberries
# Steps:
01 -
Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each muffin liner. Bake for 5-7 minutes until lightly golden. Remove from the oven and set aside to cool.
02 -
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Beat in the sour cream, egg, and vanilla extract until fully combined. Gently fold in the chopped strawberries. Spoon the cheesecake mixture evenly over the cooled crusts in the muffin tin. Bake for 15-18 minutes, or until the cheesecakes are set and slightly jiggly in the center. Remove from the oven and let them cool completely at room temperature before refrigerating for at least 2 hours.
03 -
In a small bowl, combine the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter. Mix until the texture is crumbly. Once the mini cheesecakes are chilled, top each one with a generous amount of the strawberry crunch mixture.
04 -
Top the mini cheesecakes with a dollop of whipped cream and a fresh strawberry slice, if desired. Serve and enjoy.