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Easy Strawberry Crunch Mini Cheesecake

Easy Strawberry Crunch Mini Cheesecake
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★★★★★

5 from 27 reviews

This Easy Strawberry Crunch Mini Cheesecake recipe offers a perfect balance of creamy, tangy, and crunchy textures. Featuring a graham cracker crust, a smooth and rich cream cheese filling, a fresh strawberry glaze, and a delightful crunch from golden Oreos, this dessert is a guaranteed crowd-pleaser. Ideal for parties or a sweet treat, these mini cheesecakes are simple to make and wonderfully indulgent.

Ingredients

Scale

Graham Cracker Crust

  • 1 cup graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, melted

Creamy Cream Cheese Filling

  • 16 ounces cream cheese, softened
  • ⅓ cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup sour cream

Strawberry Glaze

  • 16 ounces fresh strawberries
  • ⅓ cup granulated sugar
  • 2 teaspoons fresh lemon juice

Crunchy Golden Oreo Topping

  • Golden Oreo cookies, crushed (approximately 16 cookies)

Whipped Cream Topping

  • 2 ounces cream cheese
  • ¼ cup powdered sugar
  • ½ cup heavy whipping cream
  • 1 teaspoon vanilla paste

Instructions

  1. Prepare the Graham Cracker Crust: Combine 1 cup of graham cracker crumbs with 3 tablespoons of granulated sugar and 3 tablespoons of melted unsalted butter. Mix until the crumbs are evenly coated and press the mixture firmly into mini cupcake liners or a mini muffin pan to form the crust base.
  2. Make the Cream Cheese Filling: In a large bowl, beat 16 ounces of softened cream cheese with ⅓ cup granulated sugar until smooth. Add 2 room-temperature eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract and ⅓ cup sour cream until fully combined and creamy.
  3. Assemble and Bake: Spoon the cream cheese filling over the prepared crusts, filling each cupcake liner about three-quarters full. Bake in a preheated oven at 325°F (163°C) for approximately 18-20 minutes or until the centers are set but still slightly jiggly.
  4. Prepare the Strawberry Glaze: Hull and slice fresh strawberries (16 ounces). Combine with ⅓ cup granulated sugar and 2 teaspoons fresh lemon juice in a saucepan. Cook over medium heat, stirring occasionally until the strawberries break down and the mixture thickens slightly, about 5-7 minutes. Cool before topping the mini cheesecakes.
  5. Add the Crunchy Golden Oreo Topping: Crush about 16 Golden Oreo cookies into small pieces. Sprinkle the crushed Oreos evenly over the cooled strawberry glaze topping on each mini cheesecake for added crunch and flavor.
  6. Make Whipped Cream Topping: Beat 2 ounces cream cheese with ¼ cup powdered sugar until smooth. In a separate bowl, whip ½ cup heavy cream with 1 teaspoon vanilla paste until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until uniform. Pipe or dollop the whipped cream on top of each mini cheesecake.
  7. Chill: Refrigerate the assembled mini cheesecakes for at least 6 hours or overnight to allow them to set and for flavors to meld.
  8. Serve: Remove from the fridge and serve chilled. Store leftovers covered in the refrigerator for up to 2 days.

Notes

  • Use room-temperature eggs and cream cheese for a smooth, lump-free filling.
  • Press the graham cracker crust firmly to ensure a sturdy base for the cheesecakes.
  • Be careful not to overbake; the centers should remain slightly jiggly when done to keep them creamy.
  • For an extra burst of strawberry flavor, consider folding in some freeze-dried strawberry powder into the glaze or topping.
  • Golden Oreos add a subtle vanilla crunch, but you may substitute with regular Oreos or graham cracker crumbs if preferred.
  • Allow sufficient chilling time; this is key to achieving the perfect texture.

Nutrition

Keywords: mini cheesecake, strawberry cheesecake, graham cracker crust, golden oreo topping, creamy filling, easy dessert, party dessert

Find it online: https://tastybella.com/easy-strawberry-crunch-mini-cheesecake/