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Mini Strawberry Crunch Cheesecake Bites

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Mini Strawberry Crunch Cheesecake Bites offer a delightful combination of creamy cheesecake, crunchy graham cracker crust, and a sweet strawberry topping. These bite-sized treats are perfect for any occasion, offering a fun twist with a crunchy Golden Oreo and freeze-dried strawberry topping. Easy to make, portable, and absolutely delicious, these cheesecake bites will be the star of your next gathering.

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

Instructions

  • Prepare the Crust:

    • Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners.
    • In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
    • Press about 1 tablespoon of the mixture into the bottom of each muffin liner.
    • Bake for 5-7 minutes until lightly golden. Set aside to cool while preparing the cheesecake filling.

  • Prepare the Cheesecake Filling:

    • In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
    • Add sour cream, egg, and vanilla extract, mixing until fully combined. Gently fold in the chopped strawberries.
    • Spoon the cheesecake mixture evenly over the cooled crusts in the muffin tin.
    • Bake for 15-18 minutes, or until the cheesecakes are set and slightly jiggly in the center. Let them cool completely at room temperature before refrigerating for at least 2 hours.

  • Prepare the Strawberry Crunch Topping:

    • In a small bowl, combine the crushed Golden Oreos, freeze-dried strawberries, and melted butter. Mix until crumbly.
    • Once the mini cheesecakes are chilled, top each one with a generous amount of the strawberry crunch mixture.

  • Serve:

    • Optionally garnish with whipped cream and fresh strawberry slices. Enjoy!

Notes

  • Substitutions: You can use Greek yogurt instead of sour cream for a tangier flavor or replace the graham cracker crust with crushed nuts for a different texture.
  • Toppings: Feel free to add extra toppings like chocolate chips or a drizzle of caramel for a personalized touch.
  • Freezing: These cheesecake bites can be frozen for up to 2 months. Thaw them in the refrigerator before serving.

Find it online: https://recipesbyjanet.com/mini-strawberry-crunch-cheesecake-bites/