Description
Delightful mini strawberry crunch stuffed cheesecakes combine creamy textures with irresistible strawberry sweetness and crispy graham cracker crumble. Dessert enthusiasts will savor each bite of these elegant, compact treats that blend classic cheesecake richness with playful crunch.
Ingredients
Scale
Crust Ingredients:
- 1 cup (240 milliliters) crushed graham crackers
- 2 tablespoons (30 milliliters) melted butter
- 1 tablespoon (15 milliliters) sugar
Cheesecake Filling Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1/2 cup (120 milliliters) powdered sugar
- 1 teaspoon (5 milliliters) vanilla extract
- 1/2 cup (120 milliliters) heavy whipping cream
Topping and Filling Ingredients:
- 1/2 cup (120 milliliters) strawberry preserves
- 1/2 cup (120 milliliters) fresh diced strawberries (optional)
- 10 Golden Oreos, crushed
- 2 tablespoons (30 milliliters) melted butter
- 2 tablespoons (30 milliliters) strawberry Jell-O powder
- 1/4 cup (60 milliliters) strawberry preserves
- 1 tablespoon (15 milliliters) water
Instructions
- Craft the graham cracker foundation by blending crushed crackers with melted butter and sugar until uniformly mixed. Press firmly into mini cheesecake molds, creating an even base layer at 325F for 8 minutes. Allow to cool completely.
- Whip cream cheese with powdered sugar and vanilla until silky smooth. Separately, whip heavy cream to stiff peak consistency. Gently fold whipped cream into cream cheese mixture, creating a light, airy filling.
- Create strawberry compote by combining diced fresh strawberries with preserves, mixing until well integrated.
- Layer cheesecake filling carefully over cooled crust, leaving a small central well. Spoon strawberry mixture into this depression, then cover completely with remaining cheesecake mixture. Smooth surface carefully.
- Refrigerate for minimum 4 hours, allowing flavors to meld and texture to set firmly.
- Develop crunch topping by pulverizing Golden Oreos and blending with melted butter and strawberry Jell-O powder until achieving a rustic, crumbly texture.
- Prepare glaze by warming strawberry preserves with water for 30 seconds, stirring until achieving a glossy, pourable consistency.
- Finish by generously sprinkling crunch topping across cheesecake surfaces. Artfully drizzle strawberry glaze and crown with a fresh strawberry slice for elegant presentation.
Notes
- Use gluten-free graham crackers or crushed nuts like almonds for a low-carb or gluten-free alternative to traditional graham cracker base.
- Always use room temperature cream cheese to ensure a smooth, lump-free filling that blends perfectly and prevents cracking.
- Whip heavy cream until stiff peaks form but don’t overbeat, as this can cause butter-like separation and ruin the light, airy texture.
- These mini cheesecakes can be frozen for up to 2 weeks, making them perfect for advance party preparation or unexpected dessert cravings.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 230
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg