Description: These delightful Mini Strawberry Crunch Cheesecake Bites are the perfect individual-sized dessert for parties, gatherings, or simply a sweet treat for yourself. They combine the creamy richness of cheesecake with a buttery graham cracker crust and a crunchy, vibrant strawberry topping that’s incredibly addictive. The burst of fresh strawberry flavor in the cheesecake filling complements the sweet and tangy crunch topping, creating a symphony of textures and flavors in every bite. Easy to make and always a crowd-pleaser, these mini cheesecakes are sure to disappear quickly!
Ingredients:
- For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1/4 cup sour cream
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup chopped fresh strawberries
- For the Strawberry Crunch Topping:
- 10-12 Golden Oreos, crushed
- 2 tbsp freeze-dried strawberries, crushed
- 3 tbsp unsalted butter, melted
- For Garnish (optional):
- Whipped cream
- Sliced fresh strawberries
Preparation:
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Ensure your oven rack is positioned in the center for even baking. Line a mini muffin tin with paper liners. This prevents the cheesecakes from sticking and makes for easy removal. If you don’t have paper liners, you can lightly grease the muffin tin with cooking spray.
Step 2: Make the crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Use a fork or your fingers to mix the ingredients until they are evenly combined and the mixture resembles wet sand. This consistency is essential for the crust to hold together properly.
Step 3: Bake the crust
Press about 1 tablespoon of the graham cracker mixture into the bottom of each muffin liner. Use the back of a spoon or your fingers to firmly press the crumbs into an even layer. This compacts the crust, preventing it from crumbling apart when you add the cheesecake filling.
Step 4: Bake the crust
Bake the crust for 5-7 minutes until lightly golden brown. Keep a close eye on them to prevent burning. Once they’re done, remove from the oven and set aside to cool completely while you prepare the cheesecake filling. Allowing the crust to cool prevents the cheesecake filling from melting the butter in the crust and becoming soggy.
Step 5: Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese and granulated sugar together using an electric mixer until smooth and creamy. Make sure the cream cheese is truly softened; otherwise, you’ll end up with lumps in your filling. Beat on medium speed for 2-3 minutes until the mixture is light and airy.
Step 6: Add remaining ingredients
Beat in the sour cream, egg, and vanilla extract until fully combined. Scrape down the sides of the bowl to ensure everything is incorporated evenly. Don’t overbeat the mixture at this stage; overbeating can introduce too much air, causing the cheesecakes to crack during baking.
Step 7: Fold in the strawberries
Gently fold in the chopped fresh strawberries using a spatula. Be careful not to overmix, as this can cause the strawberries to release their juices and make the filling watery. Just fold until the strawberries are evenly distributed throughout the mixture.
Step 8: Fill the crusts
Spoon the cheesecake mixture evenly over the cooled crusts in the muffin tin. Fill each liner almost to the top, leaving a little room for expansion during baking.
Step 9: Bake the mini cheesecakes
Bake for 15-18 minutes, or until the cheesecakes are set and slightly jiggly in the center. The edges should be firm, but the center should still have a slight wobble. This indicates that the cheesecakes are done but not overbaked.
Step 10: Cooling
Remove from the oven and let them cool completely at room temperature before refrigerating for at least 2 hours. Cooling them at room temperature first helps prevent cracking. The refrigeration time is crucial for the cheesecakes to fully set and develop their creamy texture.
Step 11: Prepare the Strawberry Crunch Topping
In a small bowl, combine the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter. Mix until the texture is crumbly and well combined. The freeze-dried strawberries add an intense burst of strawberry flavor and a beautiful pink color to the topping.
Step 12: Top the cheesecakes
Once the mini cheesecakes are chilled and firm, top each one with a generous amount of the strawberry crunch mixture. Gently press the topping onto the cheesecake to help it adhere.
Step 13: Garnish and serve
Top the Mini Strawberry Crunch Cheesecake Bites with a dollop of whipped cream and a fresh strawberry slice, if desired. These are optional but add a lovely finishing touch.
Why you will love this recipe
- Perfectly portioned: Mini cheesecakes are ideal for individual servings, making them great for parties or controlling portion sizes.
- Delicious flavor combination: The creamy cheesecake filling, buttery graham cracker crust, and crunchy strawberry topping create a harmonious blend of flavors and textures.
- Easy to make: This recipe is simple to follow, even for beginner bakers.
- Customizable: You can easily adapt the recipe by using different flavors of Oreos or adding other types of fruit.
- Impressive presentation: These mini cheesecakes look beautiful and are sure to impress your guests.
- Portable: Easy to take to parties or enjoy as a treat on the go.
- Freezer-friendly: They freeze well, so you can make a batch ahead of time and enjoy them later.
- Kid-friendly: Kids love the sweet and crunchy topping.
- The delightful combination of flavors and textures: The creamy cheesecake filling, the buttery graham cracker crust, and the sweet and crunchy strawberry topping make every bite a delight.
COOKING Rating
Easy
Serving Suggestions:
- Serve as a dessert at parties, gatherings, or potlucks.
- Enjoy as a sweet treat after dinner.
- Pack them in lunchboxes for a special surprise.
- Offer them as a dessert option at a brunch.
- Serve with a scoop of vanilla ice cream for an extra indulgent treat.
- Pair them with a glass of sparkling wine or a cup of coffee.
Tips:
- Make sure your cream cheese is fully softened to avoid lumps in the filling.
- Don’t overbake the cheesecakes; they should still be slightly jiggly in the center when you remove them from the oven.
- Let the cheesecakes cool completely before refrigerating to prevent cracking.
- If you don’t have freeze-dried strawberries, you can use strawberry gelatin powder for the crunch topping.
- For a richer flavor, use brown sugar instead of granulated sugar in the graham cracker crust.
- To prevent the crust from getting soggy, brush it with melted white chocolate before adding the cheesecake filling.
- If you’re short on time, you can use store-bought graham cracker crusts.
- Store leftover cheesecakes in the refrigerator for up to 3 days.
- For an extra burst of strawberry flavor, add a layer of strawberry jam between the crust and the cheesecake filling.
- Experiment with different flavors of Oreos for the crunch topping, such as chocolate or peanut butter.
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
4 hours (includes chilling time)
Nutritional Information: (estimated, per bite)
Calories: 180 Protein: 3g Sodium: 80mg
Conclusion
These Mini Strawberry Crunch Cheesecake Bites are a delightful and easy-to-make dessert that’s perfect for any occasion. The combination of creamy cheesecake, buttery crust, and crunchy strawberry topping is simply irresistible. Whether you’re hosting a party or just craving a sweet treat, these mini cheesecakes are sure to be a hit! Enjoy!
Questions and Answers About This Recipe
Q1: Can I make these ahead of time?
A: Absolutely! In fact, it’s highly recommended to make these ahead of time. The cheesecakes need at least 2 hours to chill in the refrigerator to fully set, and they can be stored in an airtight container in the fridge for up to 3 days. You can even make them a day or two in advance for stress-free entertaining. The crunch topping is best added just before serving to maintain its crispness.
Q2: Can I freeze these Mini Strawberry Crunch Cheesecake Bites?
A: Yes, these cheesecakes freeze exceptionally well. To freeze them, place the chilled, topped (or un-topped) cheesecakes in a single layer on a baking sheet and freeze for about 2 hours until solid. Then, transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. When ready to serve, thaw them in the refrigerator overnight. If you haven’t added the crunch topping yet, add it after thawing for the best texture.
Q3: I don’t have freeze-dried strawberries. Can I substitute something else?
A: While freeze-dried strawberries provide the best flavor and texture for the crunch topping, you can substitute with a few alternatives. You could use crushed strawberry-flavored cereal (like Strawberry Frosted Flakes), strawberry gelatin powder, or even finely chopped fresh strawberries (though the texture won’t be as crunchy). If using fresh strawberries, be sure to drain any excess liquid to prevent the topping from becoming soggy.
Q4: My cheesecake filling cracked during baking. What did I do wrong?
A: Cracking in cheesecake filling is usually caused by rapid temperature changes or overbaking. To prevent cracking, make sure your cream cheese is fully softened before mixing to avoid overbeating. Also, avoid opening the oven door frequently during baking, as this can cause temperature fluctuations. After baking, let the cheesecakes cool slowly at room temperature before refrigerating. A water bath method (placing the muffin tin in a larger pan filled with hot water) can also help prevent cracking by providing a more even and humid baking environment.
Q5: Can I use a different type of cookie for the crunch topping?
A: Absolutely! Golden Oreos are used in this recipe for their mild flavor and crunchy texture, but you can experiment with other types of cookies. Chocolate Oreos, vanilla wafers, or even graham crackers would work well. Consider the flavor profile of the cheesecake and choose a cookie that complements it. Just be sure to crush the cookies into a fine crumb for the best topping texture.
