These adorable and delicious strawberry crunch cheesecakes are bite sized desserts. These mini cheesecakes are the perfect creamy and light texture topped off with strawberry compote, whipped cream and strawberry crunch topping.
Mini strawberry crunch cheesecakes are bite-sized cheesecakes that are taken to the next level with strawberry topping and whipped cream. They are a bright and fruity dessert perfect for summer parties and more.
Strawberry crunch is a flavor we love and it can go on many other desserts as well. Such as our strawberry crunch pound cake or strawberry crunch cupcakes.
Though this recipe does require a 4 hour chill time, the actual prep and baking time is only around 35 minutes. Plus, it uses just 11 simple ingredients, making this a quick and easy dessert to try.
Ingredients
- Graham Cracker Crumbs
- Butter - melted + unsalted
- Cream Cheese - softened
- Eggs
- Sweetened Condensed Milk
- Strawberries - diced
- Sugar
- Vanilla
- Heavy Cream
- Golden Oreos - crushed
- Strawberry Jello Mix
See recipe card for quantities.
Instructions
Simply follow these easy instructions to bake up your own mini strawberry crunch cheesecakes.
Step one: Preheat the oven to 350 degrees. Line a standard muffin tin with paper liners, set aside.
Step two: Combine crushed graham cracker crumbs and melted butter and stir until it looks like wet sand.
Step three: 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.
Step four: Combine cream cheese and eggs on medium speed for abut 5 minutes until smooth.
Step five: Add in the sweetened condensed milk and combine well.
Step six: Scoop cheesecake filling into liners filling each ¾ of the way full. Bake for 13 - 15 minutes until edges are set. Once done, chill for 4 hours.
Step seven: In a small saucepan combine diced strawberries and sugar. Heat on low for 10 minutes, stirring frequently until mixture begins to thicken.
Step eight: Combine crushed golden oreos, strawberry jello and melted butter. Mix until it looks like wet sand.
Step nine: Add heavy cream, vanilla and sugar to mixing bowl and combine on low for 2 -3 minuts. Then turn speed up to medium for another frew minutes until stiff peaks form.
Step ten: Scoop a small spoonful of strawberry mixture on top of each cheesecake.
Step eleven: Transfer whipped cream to piping bag with large star tip and pipe a dollop on top of each cheesecake. Sprinkle with strawberry crunch topping.
Hint: make sure that the strawberry glaze is fully cooled before adding to the cheesecakes.
Recipe Tips for Success
- Cheesecakes will still jiggle a little in the center when removed from the oven. Don't worry if they have cracks on top as those will be covered with toppings.
- Make sure to stir strawberry glaze frequently while heating.
Storage
You can keep these for 2 - 3 days in an airtight container in the fridge. Or, they can be frozen up to 6 months. Flash freeze, then package.
Mini Strawberry Crunch Cheesecakes
Equipment
- Cupcake/Muffin Tin
- Cupcake Liners
- Mixing bowl
- Saucepan
- Measuring Cups + Spoons
- Hand or Stand Mixer
Ingredients
For cheesecakes
- 1 ½ cup Graham Cracker Crumbs about 12 crackers
- 6 tablespoons Butter melted + unsalted
- 16 oz Cream Cheese softened
- 3 Eggs
- 14 oz Sweetened Condensed Milk
For strawberry glaze
- 1 cup Strawberries diced
- 2 tablespoons Sugar
For whipped cream
- 1 cup Heavy Cream
- ½ teaspoon Vanilla
- 1 tablespoon Sugar
For strawberry crunch topping
- 16 Golden Oreos crushed
- 3 tablespoons Strawberry Jello Mix
- 2 tablespoons Butter melted + unsalted
- Additional Strawberries sliced, optional decoration
Instructions
For cheesecakes
- Preheat the oven to 350 degrees. Line a standard muffin tin with paper liners, set aside.
- Combine 1 ½ cups of crushed graham cracker crumbs and 6 tablespoon 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.
- Combine 16 oz cream cheese and 3 eggs. Mix for approximately 5 minutes, scraping down the sides often, until the mixture is smooth.
- Add in 14 oz 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.
- Allow the cheesecakes to cool to room temp for about an hour and then chill for at least four hours.
For strawberry glaze
- In a small saucepan, combine 1 cup diced strawberries and 2 tablespoon sugar. Heat over low and cook for about 10 minutes, until the juices release and the mixture begins to thicken. Stir frequently.
For strawberry crunch
- In a small bowl, combine 16 crushed golden Oreo crumbs, 3 tablespoon strawberry jello mix and 2 tablespoon butter. Mix to combine until it resembles wet sand.
For whipped cream
- Combine 1 cup heavy cream, ½ teaspoon vanilla and 1 tablespoon sugar. Mix on low to combine for about 2-3 minutes and then bump up the speed to medium 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.
- Pipe a small dollop of whipped cream on top of each.
- Place a sliced strawberry and press into the whipped cream to stick.
- Sprinkle with the strawberry crunch.
Notes
- Cheesecakes will still jiggle a little in the center when removed from the oven. Don't worry if they have cracks on top as those will be covered with toppings.
- Make sure to stir strawberry glaze frequently while heating.
- Make sure that the strawberry glaze is fully cooled before adding to the cheesecakes.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
