Mini Strawberry Crunch Cheesecake Bites
Delicious mini cheesecakes topped with a crunchy strawberry mix, perfect for parties or a sweet treat at home.
Ingredients
Crust Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling Ingredients
- 8 ounces cream cheese, softened Make sure it's softened for a smooth filling.
- ⅓ cup granulated sugar Adjust sweetness to taste.
- ¼ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chopped fresh strawberries Fresh strawberries add fruity flavor.
Crunch Topping Ingredients
- 10 to 12 pieces Golden Oreos, crushed
- 2 tablespoons freeze-dried strawberries, crushed
- 3 tablespoons unsalted butter, melted
Optional Garnishes
- Whipped cream For serving.
- Sliced fresh strawberries For serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust.
- Press about 1 tablespoon of the crust mixture into each liner.
- Bake for 5-7 minutes until lightly golden, then let cool.
Making the Filling
- Beat the cream cheese and sugar in a bowl until smooth.
- Add sour cream, egg, and vanilla, mixing well.
- Gently fold in the chopped strawberries.
- Spoon the filling over each cooled crust until almost full.
- Bake for 15-18 minutes until the centers are set but still slightly jiggly.
- Cool in the muffin tin at room temperature, then refrigerate for at least 2 hours.
Preparing the Crunch Topping
- Mix crushed Oreos, freeze-dried strawberries, and melted butter until crumbly.
- Once chilled, top each cheesecake bite with the strawberry crunch topping.
- Optionally, add whipped cream and a slice of fresh strawberry for a beautiful finish.
Notes
Serve chilled for best flavor. Store in an airtight container in the fridge for up to 4 days. Add crunch topping just before serving to keep it fresh.