Mini Strawberry Crunch Cheesecakes
These mini strawberry crunch cheesecakes are sweet, crunchy and creamy. Full of fresh fruit flavor and perfect for parties.
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
Tips:
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.
- 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
Calories: 320kcalCarbohydrates: 27gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 80mgSodium: 229mgPotassium: 156mgFiber: 1gSugar: 20gVitamin A: 709IUVitamin C: 5mgCalcium: 100mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.