These individual cheesecakes are not only bursting with flavor, they’re also incredibly easy to make. With simple ingredients, you can whip up a batch of these portable creamy and fruity desserts that are ideal for parties, picnics, or anytime you need a sweet pick-me-up. Great for portion control, get ready to impress your friends and family with these adorable mini strawberry crunch cheesecakes!
Are you a fan of creamy, indulgent cheesecake? What about the fresh, vibrant flavor of strawberries? If you answered yes to both, you’ll absolutely love these strawberry crunch cheesecakes!
These mini cheesecakes combine a rich, velvety cheesecake filling with a sweet strawberry glaze and a crunchy golden Oreo topping. It’s the perfect treat to satisfy your cheesecake and strawberry cravings all in one bite. It’s also the perfect recipe for fresh strawberries of the season!
When my daughter brought these mini cheesecakes for our coffee time at church, one lady approached me and thanked me for bringing such a delicious treat! I wish I could get all the credit – but it was my dear daughter who worked hard in making this yummy cakes.
So whenever, someone complimented me for the strawberry cheesecakes, I made sure to point them to the right direction and give credit to where credit is due. I just feel so blessed having a daughter who is quite a capable baker. In fact she is so much better than me!
Why You Would love this Recipe for Strawberry Crunch Cheesecake
You would love this recipe for Strawberry Crunch Cheesecake because it combines the rich, creamy indulgence of cheesecake with the fresh, vibrant flavor of strawberries and a satisfying crunchy topping. The velvety cheesecake filling is complemented by a sweet strawberry glaze, while the golden Oreo crunch topping adds an irresistible texture contrast. This dessert offers the perfect balance of flavors and textures, making it a crowd-pleasing treat for any occasion.
Ingredients for Strawberry Crunch Cheesecake
For the Cheesecakes
- 1 ½ cup graham cracker crumbs (about 12 whole crackers)
- 6 Tablespoons butter, melted
- 16 oz cream cheese (2 packs), softened
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 14 oz can of sweetened condensed milk
For the Strawberry Glaze
- 2 cups diced strawberries
- ¼ cup sugar
- 1 tablespoon fresh lemon juice
For the Whipped Cream
- 1 cup heavy cream
- ½ teaspoon vanilla
- 2 tablespoons powdered sugar, or to taste
For the Strawberry Crunch Topping
- 16 golden Oreos, crushed
- 3 Tablespoons strawberry jello mix (or use the entire 3 oz pack)
- 2 Tablespoons butter, melted
- Additional strawberries, to decorate
How to Make these Mini Strawberry Crunch Cheesecakes
Preheat the oven to 350 degrees. Line a standard muffin tin with paper liners, set aside.
In a medium bowl, combine the crushed graham cracker crumbs and melted butter. Stir to combine until it looks like wet sand. Measure about a tablespoon’s worth of graham cracker mix to each cupcake liner. Press down to compact into the bottom of the tin. Set aside.
In the bowl of a stand mixer, beat the cream cheese scraping down the side as needed, until smooth and free of lumps. Add the eggs and beat one at a time. Add in the vanilla extract and sweetened condensed milk and combine well. Divide the cheesecake filling between each of the cupcake liners. Fill until about ¾ full.
Bake in the preheated oven for 13-15 minutes or until the edges are set with a slight jiggle in the center. Don’t worry if the top cracks, we’ll be covering the top later anyway.
Allow the cheesecakes to cool to room temp for about an hour and then chill for at least four hours.
For the glaze – in a small saucepan, combine the diced strawberries, sugar and lemon juice. Heat over medium-low and cook for about 10-15 minutes, until the juices release and the mixture begins to thicken. Stir frequently. Allow to cool before assembly.
For the strawberry crunch – in a small bowl, combine the crushed golden Oreo crumbs, strawberry jello mix and butter. Mix to combine until it resembles wet sand. Set aside until ready to assemble.
For the whipped cream – in the bowl of a stand mixer, combine the heavy cream, vanilla and sugar. Mix on low to combine for about a minute and then bump up the speed to medium-high and mix until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a large star tip.
To assemble – Pour a small spoonful of strawberry glaze on top of each cheesecake. Generously spoon some crumble on top. Pipe a small dollop of whipped cream. Place a sliced strawberry and press into the whipped cream to stick. Liberally sprinkle again with the strawberry crunch.
Storage: Cheesecakes can be stored in an airtight container in the fridge for up to 2 days.
Frequently Asked Questions (FAQs)
Can I make these cheesecakes in advance?
Yes! You can bake the cheesecake portion up to 2 days in advance. Store them in the fridge until you’re ready to assemble with the toppings.
Can I use frozen strawberries for the glaze?
While fresh strawberries are best, you can use frozen strawberries if needed. No need thaw as it will break down as it cooks.
Do I have to use golden Oreos for the crunch topping?
Because of the pink jello mixture golden Oreos are the best to compliment the flavors. However, you can use the regular ones if you like. The golden Oreos add a nice buttery flavor though.
How should I store any leftover cheesecakes?
Store any leftover cheesecakes in an airtight container in the refrigerator for up to 4-5 days.
Can I make these cheesecakes gluten-free?
Yes, simply use gluten-free graham crackers or cookie crumbs for the crust to make them gluten-free.
With their creamy cheesecake filling, fresh strawberry flavor, and irresistible crunch topping, these strawberry crunch cheesecakes are sure to become a new favorite! They’re perfect for spring and summer gatherings, or anytime you need a portable dessert that’s guaranteed to impress. Give this easy recipe a try for a sweet treat that’s bursting with flavor and texture.
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Strawberry Crunch Cheesecakes
Ingredients
For the Mini Cheesecakes
- 1 ½ cups graham cracker crumbs, about 12 whole crackers
- 6 Tablespoons butter melted
- 16 oz cream cheese (2 packs), softened
- 3 eggs room temperature
- 1 teaspoon vanilla extract
- 14 oz can of sweetened condensed milk
For the Strawberry Glaze
- 2 cups diced strawberries
- ¼ cup sugar
- 1 tablespoon fresh lemon juice
For the Whipped Cream
- 1 cup heavy cream
- ½ teaspoon vanilla
- 2 tablespoons powdered sugar or to taste
For the Strawberry Crunch Topping
- 16 golden Oreos crushed
- 3 Tablespoon strawberry jello mix or use the entire 3 oz pack
- 2 Tablespoons butter melted
- Additional strawberries, to decorate
Instructions
- Preheat the oven to 350 degrees. Line a standard muffin tin with paper liners, set aside.
For the Mini Cheesecakes
- In a medium bowl, combine the crushed graham cracker crumbs and melted butter. Stir to combine until it looks like wet sand.
- Measure about a tablespoon’s worth of graham cracker mix to each cupcake liner. Press down to compact into the bottom of the tin. Set aside.
- In the bowl of a stand mixer, beat the cream cheese scraping down the side as needed, until smooth and free of lumps. Add the eggs and beat one at a time.
- Add in the vanilla extract and sweetened condensed milk and combine well.
- Divide the cheesecake filling between each of the cupcake liners. Fill until about ¾ full.
- Bake in the preheated oven for 13-15 minutes or until the edges are set with a slight jiggle in the center. Don’t worry if the top cracks, we’ll be covering the top later anyway.
- Allow the cheesecakes to cool to room temp for about an hour and then chill for at least four hours.
For the Glaze
- In a small saucepan, combine the diced strawberries, sugar and lemon juice. Heat over medium-low and cook for about 10-15 minutes, until the juices release and the mixture begins to thicken. Stir frequently. Allow to cool before assembly.
For the Strawberry Crunch
- In a small bowl, combine the crushed golden Oreo crumbs, strawberry jello mix and butter. Mix to combine until it resembles wet sand. Set aside until ready to assemble.
For the Whipped Cream
- In the bowl of a stand mixer, combine the heavy cream, vanilla and sugar. Mix on low to combine for about a minute and then bump up the speed to medium-high and mix until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a large star tip.
- To assemble, pour a small spoonful of strawberry glaze on top of each cheesecake. Generously spoon some crumble on top. Pipe a small dollop of whipped cream. Place a sliced strawberry and press into the whipped cream to stick. Liberally sprinkle again with the strawberry crunch.
Notes
Nutrition
Last updated on May 31st, 2024 at 01:25 pm
Love this recipe….and I believe we will be trying with different fruits….Blueberries, Pineapple, etal
Author
Glad you love this recipe! We do, too and so versatile – yes, great with any fruits. Thank you!