Easy Strawberry Crunch Mini Cheesecake Recipe
This Easy Strawberry Crunch Mini Cheesecake recipe features a buttery graham cracker crust, creamy strawberry-infused cheesecake filling, and a crunchy topping made of crushed Golden Oreos and freeze-dried strawberries. Perfect for bite-sized indulgence, these mini cheesecakes are topped with optional melted white chocolate and fresh strawberries for an elegant finish.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 10 minutes
- Yield: 24 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs or Golden Oreo crumbs
- ¼ cup unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup sour cream
- 1 tsp vanilla extract
- ½ cup strawberry puree or strawberry jam
For the Strawberry Crunch Topping:
- 1 cup Golden Oreos or vanilla wafers, crushed
- ½ cup freeze-dried strawberries, crushed
- 3 tbsp unsalted butter, melted
Optional Toppings:
- 1 cup white chocolate or candy melts, melted
- Fresh strawberries, sliced, for garnish
Instructions
- Prepare the Crust: Preheat the oven to 325°F and line a 9×13-inch pan with parchment paper. In a bowl, mix graham cracker crumbs, sugar, and melted butter until fully combined. Press the crust mixture evenly into the prepared pan. Bake for 10 minutes, then allow to cool completely.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing just until incorporated after each addition. Stir in the sour cream, vanilla extract, and strawberry puree or jam until fully combined. Pour the filling evenly over the cooled crust and spread into an even layer.
- Bake & Chill: Bake the cheesecake at 325°F for 40 minutes, or until the center is just set and slightly jiggly. Remove from oven and allow to cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set completely.
- Prepare the Strawberry Crunch Topping: In a bowl, combine the crushed Golden Oreos or vanilla wafers, crushed freeze-dried strawberries, and melted butter. Stir until the mixture is crumbly and the crumbs are fully coated with the butter.
- Assemble the Chunks: Remove the chilled cheesecake from the pan and cut into bite-sized squares. Roll or sprinkle each square with the prepared strawberry crunch topping. If desired, drizzle melted white chocolate or candy melts over the top to add extra sweetness and decoration.
- Serve & Enjoy: Garnish each mini cheesecake with fresh sliced strawberries. Keep the mini cheesecakes refrigerated until ready to serve for best texture and freshness.
Notes
- For a gluten-free version, substitute gluten-free graham cracker crumbs and gluten-free cookies for the crush.
- Make sure the cream cheese is softened to room temperature to avoid lumps in your filling.
- Do not overbake the cheesecake; the center should remain slightly jiggly to avoid cracking.
- Use fresh or high-quality freeze-dried strawberries for the best flavor in the crunch topping.
- The mini cheesecakes can be stored covered in the refrigerator for up to 3 days.
- Optional white chocolate drizzle adds sweetness and a professional finish but can be omitted to reduce sugar content.
