Mini Strawberry Cheesecake Crunch (Printable Version)
Cute little cheesecakes filled with sweet strawberry in the center and finished with a pink crunchy topping. No oven required, and they look as good as they taste!
# Ingredients:
→ Graham Cracker Base
01 -
1 tbsp granulated sugar
02 -
2 tbsp butter, melted
03 -
1 cup finely crushed graham crackers
→ Cheesecake Layer
04 -
½ cup heavy cream, whipped
05 -
1 tsp vanilla
06 -
16 oz softened cream cheese
07 -
½ cup powdered sugar
→ Strawberry Mixture
08 -
½ cup fresh strawberries, chopped (optional)
09 -
½ cup strawberry preserves or pie filling
→ Crunchy Strawberry Topping
10 -
2 tbsp melted butter
11 -
10 crushed Golden Oreos
12 -
2 tbsp strawberry-flavored gelatin powder
→ Strawberry Glaze Sauce
13 -
1 tbsp water
14 -
¼ cup strawberry preserves
# Steps:
01 -
Mix together crushed graham crackers, sugar, and melted butter in a bowl until it holds together. Press firmly into mini cheesecake tins or muffin cups. Bake at 325°F (163°C) for 8 minutes for more stability, or chill for a no-bake version. Let cool completely if baked.
02 -
Soften cream cheese and mix in powdered sugar and vanilla until creamy. Separately, whip the heavy cream until stiff peaks appear. Carefully combine the two mixtures by folding them together to keep it airy.
03 -
In a bowl, stir together strawberry preserves with fresh strawberry pieces (if using).
04 -
Start with a spoonful of cheesecake filling over the crust. Add a dollop (about 1 tbsp) of the strawberry mixture right in the center. Cover that with more cheesecake filling and gently smooth the top.
05 -
Pop the cheesecakes into the fridge for at least 4 hours, or leave them overnight for the creamiest texture.
06 -
Combine the crushed Oreos with strawberry gelatin powder and melted butter. Mix until crumbly and fully coated.
07 -
Microwave strawberry preserves mixed with water for half a minute, then stir till it’s smooth and spreadable.
08 -
Sprinkle crunchy topping over the top of each cheesecake. Drizzle the strawberry glaze on top, and finish with a slice of fresh strawberry for decoration. Dig in and enjoy!
# Notes:
01 -
You can make these cheesecakes up to 48 hours in advance and store them in the fridge.
02 -
It’s best to add the toppings just before eating, so the crunchy topping stays crispy.