Ingredients:
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
Directions:
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 crust mixture into the bottom of each muffin liner, compacting it gently.
Bake the crusts in the preheated oven for 5–7 minutes, until lightly golden. Remove from the oven and let them cool while preparing the filling.
Prepare the Cheesecake Filling:
5. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
6. Add the sour cream, egg, and vanilla extract. Beat until everything is fully incorporated and smooth.
7. Gently fold in the chopped fresh strawberries with a spatula.
8. Spoon the cheesecake filling evenly over the cooled crusts in the mini muffin tin, filling nearly to the top.
9. Bake for 15–18 minutes, or until the centers are set but slightly jiggly.
10. Remove the cheesecakes from the oven and let them cool completely in the tin at room temperature.
11. Once cooled, refrigerate for at least 2 hours or until fully chilled.
Prepare the Strawberry Crunch Topping:
12. In a small bowl, combine the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter. Stir until a crumbly texture forms.
13. Once the cheesecakes are chilled, top each with a generous spoonful of the strawberry crunch topping.
Serve:
14. Optionally, top each mini che
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