Description
Delightful mini cheesecake bites with a graham cracker crust, creamy strawberry-infused filling, and a crunchy strawberry Oreo topping — perfect for bite-sized indulgence!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- 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
- 10–12 Golden Oreos, crushed
- 2 tbsp freeze-dried strawberries, crushed
- 3 tbsp unsalted butter, melted
- Whipped cream (optional)
- Sliced fresh strawberries (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined.
- Press about 1 tablespoon of crust mixture into the bottom of each muffin liner, compacting gently.
- Bake crusts for 5–7 minutes until lightly golden. Remove and cool while preparing filling.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add sour cream, egg, and vanilla extract; beat until fully incorporated.
- Gently fold in chopped fresh strawberries.
- Spoon filling evenly over cooled crusts, filling nearly to the top.
- Bake for 15–18 minutes until centers are set but slightly jiggly.
- Cool cheesecakes completely in the tin at room temperature, then refrigerate at least 2 hours until chilled.
- In a small bowl, combine crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter; stir until crumbly.
- Top each chilled cheesecake with a generous spoonful of strawberry crunch topping.
- Optionally, garnish with whipped cream and sliced fresh strawberries before serving.
Notes
- Make sure cream cheese is softened for a smooth filling.
- Do not overbake to keep a creamy texture inside.
- Freeze-dried strawberries add a concentrated fruity crunch.
- These mini cheesecakes are perfect for parties and easy to serve.
- Store leftovers refrigerated and consume within 3 days.
Nutrition
- Serving Size: 1 mini cheesecake bite
- Calories: 110
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg