Description
These Mini Strawberry Crunch Cheesecake Bites are delightful single-serving desserts featuring a buttery graham cracker crust, creamy cheesecake filling swirled with strawberry jam, and a crunchy topping of freeze-dried strawberries and golden Oreos. Perfectly baked and chilled, these bites combine smooth textures with a sweet, fruity crunch.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 1 (8 oz) package cream cheese, softened
- 1/3 cup sour cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup strawberry jam or puree
Topping
- 1/2 cup freeze-dried strawberries, crushed
- 1/2 cup golden Oreos, crushed
- 2 tablespoons unsalted butter, melted
Instructions
- Prepare the Oven and Muffin Tin: Preheat your oven to 325°F (163°C) and line a mini muffin tin with paper liners to prevent sticking.
- Make the Crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix thoroughly until evenly combined, then press about 1 tablespoon of this mixture into the bottom of each lined muffin cup to form the crust layer.
- Bake the Crust: Bake the crusts in the preheated oven for 5 minutes to set them. Once done, remove from the oven and set aside to cool slightly.
- Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add sour cream, sugar, and vanilla extract, mixing until fully incorporated and creamy.
- Add the Egg: Beat in the egg just until combined to ensure the filling is smooth and ready for baking.
- Fill Muffin Cups: Spoon the cheesecake filling over the prebaked crusts, filling each cup nearly to the top.
- Add Strawberry Swirls: Place a small dollop of strawberry jam or puree on top of each filled cup. Use a toothpick to gently swirl the jam into the cheesecake for a marbled effect.
- Bake the Cheesecakes: Return the muffin tin to the oven and bake for 15 to 18 minutes, or until the centers are just set but still slightly jiggly.
- Cool and Chill: Allow the cheesecakes to cool completely at room temperature. Then chill in the refrigerator for at least 2 hours to fully set and develop flavor.
- Prepare the Crunchy Topping: In a small bowl, mix the crushed freeze-dried strawberries and golden Oreos with the melted butter until the mixture resembles coarse crumbs.
- Add the Topping and Serve: Once the cheesecakes are chilled, sprinkle the strawberry crunch topping evenly over each bite. Serve these mini cheesecake bites cold for the best flavor and texture.
Notes
- You can prepare the strawberry crunch topping ahead of time and store it in an airtight container to save time on the day of serving.
- For convenience, substitute the homemade crumble topping with store-bought strawberry dessert topping or pie filling.
