Easy Strawberry Crunch Mini Cheesecake Recipe
This Easy Strawberry Crunch Mini Cheesecake recipe features a buttery graham cracker crust, a creamy strawberry-infused cheesecake filling, and a crunchy topping made from crushed Golden Oreos and freeze-dried strawberries. Perfectly portioned into bite-sized squares and optionally drizzled with white chocolate, these mini cheesecakes make a delightful, crowd-pleasing dessert for any occasion.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 10 minutes
- Yield: 24 pieces
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Crust:
- 1 ½ cups graham cracker 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 your oven to 325°F and line a 9×13-inch baking pan with parchment paper. In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture is well combined. Press this mixture evenly into the prepared pan to form the crust. Bake in the preheated oven for 10 minutes, then remove and let it cool completely.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing after each addition just until incorporated. Stir in the sour cream, vanilla extract, and strawberry puree or jam until evenly combined. Pour this filling over the cooled crust and spread it out evenly.
- Bake & Chill: Bake the cheesecake at 325°F for 40 minutes or until the center is just set but still slightly jiggly. Remove from the oven and allow it to cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Prepare the Strawberry Crunch Topping: In a medium bowl, combine the crushed Golden Oreos (or vanilla wafers), crushed freeze-dried strawberries, and melted butter. Stir the mixture until it becomes crumbly and all crumbs are coated evenly with butter.
- Assemble the Chunks: Once the cheesecake is fully chilled, cut it into bite-sized squares. Roll or sprinkle each piece with the strawberry crunch topping to coat generously. If desired, drizzle the squares with melted white chocolate or candy melts for an extra touch of sweetness.
- Serve & Enjoy: Garnish the mini cheesecakes with fresh sliced strawberries on top. Keep them refrigerated until you are ready to serve. Enjoy this delicious treat chilled for the best texture and flavor.
Notes
- For a nut-free option, ensure your graham cracker crumbs or alternative cookies do not contain nuts.
- Use room temperature eggs and cream cheese for a smoother cheesecake filling.
- Freeze-dried strawberries add a great crunchy texture; substitute with dried strawberries if unavailable but expect a softer crunch.
- If you don’t have strawberry puree, using good quality strawberry jam works just as well.
- The cheesecake can be made a day ahead to allow full chilling and settling.
- Use parchment paper or foil for easy removal of the cheesecake from the pan.
- To keep the topping crunchy, add it just before serving rather than while storing the cheesecake.
- White chocolate drizzle is optional but adds a nice contrast and sweetness.
