Name: Mini Strawberry Crunch Stuffed Cheesecakes
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Cuisine: American
Ingredients: 1 cup crushed graham crackers; 2 tbsp melted butter; 1 tbsp sugar; 16 oz (2 blocks) cream cheese, softened; ½ cup powdered sugar; 1 tsp vanilla extract; ½ cup heavy whipping cream; ½ cup strawberry preserves or strawberry pie filling; ½ cup fresh diced strawberries (optional); 10 Golden Oreos, crushed; 2 tbsp melted butter; 2 tbsp strawberry Jell-O powder; ¼ cup strawberry preserves; 1 tbsp water

These Mini Strawberry Crunch Stuffed Cheesecakes combine the creamy indulgence of cheesecake with the sweet tartness of strawberries, all crowned with a crunchy, cookie topping. These individual-sized treats feature a buttery graham cracker crust, a velvety cheesecake filling with a hidden strawberry center, and a delightful strawberry crunch topping that adds both texture and flavor.

Why You’ll Love This Recipe

These mini cheesecakes are the perfect balance of creamy, crunchy, and fruity flavors in one delightful bite-sized dessert. They’re ideal for parties and gatherings as they’re already portioned and don’t require slicing. The hidden strawberry filling creates a wonderful surprise in each bite, while the signature strawberry crunch topping adds a nostalgic nod to those beloved strawberry shortcake ice cream bars. These cheesecakes can be made ahead of time, making them perfect for entertaining. Plus, they’re versatile enough to be either baked for a firmer texture or prepared as a no-bake dessert for those hot summer days when you’d rather not turn on the oven.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham crackers form the foundation of our buttery crust, providing that classic honeyed flavor and satisfying crunch that perfectly complements the creamy cheesecake. You can substitute other cookies like digestive biscuits or vanilla wafers if graham crackers aren’t available.

Butter binds our crust together and adds richness to both the crust and the crunch topping. Use unsalted butter to control the salt content in your dessert.

Sugar appears in various forms throughout this recipe. Granulated sugar sweetens the crust, powdered sugar creates a smooth cheesecake filling, and the strawberry Jell-O powder brings both color and flavor to the crunch topping.

Cream cheese is the star of any cheesecake. Make sure it’s fully softened to room temperature to achieve that perfectly smooth, lump-free filling. Full-fat cream cheese will give you the richest flavor and creamiest texture.

Heavy whipping cream lightens our cheesecake filling, creating an airy mousse-like texture that’s lighter than traditional baked cheesecake. Be sure to whip it to stiff peaks before folding into the cream cheese mixture.

Vanilla extract adds depth and warmth to the cheesecake filling, enhancing the overall flavor profile without overpowering the star ingredients.

Strawberry preserves provide concentrated strawberry flavor and beautiful color for both the filling and the glaze. Look for preserves with visible fruit pieces for the best texture and flavor.

Fresh strawberries add brightness, texture, and a pop of color. They’re optional in the filling but make a beautiful garnish that hints at what’s inside.

Golden Oreos create the signature “crunch” in our strawberry crunch topping. Their vanilla flavor pairs perfectly with the strawberry Jell-O powder. Regular vanilla sandwich cookies can be substituted.

Strawberry Jell-O powder gives our crunch topping its distinctive pink color and intensifies the strawberry flavor. This dry mix is used as a flavoring, not prepared as actual gelatin.

Directions

If choosing the baked version for a firmer texture, preheat your oven to 325°F (163°C). Combine the crushed graham crackers, melted butter, and sugar in a bowl, mixing until the crumbs are evenly moistened.
Press the graham cracker mixture firmly into the bottom of mini cheesecake molds or lined muffin tins. If baking, place in the oven for 8 minutes until slightly golden, then allow to cool completely. For the no-bake version, simply chill the crusts in the refrigerator while preparing the filling.
In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy. In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated and light in texture, being careful not to deflate the air you’ve incorporated.
In a small bowl, combine the strawberry preserves with diced fresh strawberries if using.
Begin assembling by spooning a layer of cheesecake filling over each prepared crust. Create a small well in the center and fill with a tablespoon of the strawberry mixture.
Top with more cheesecake filling, covering the strawberry center completely, and smooth the surface with the back of a spoon or offset spatula.
Refrigerate the cheesecakes for at least 4 hours or preferably overnight to allow them to set properly.
Just before serving, prepare the strawberry crunch topping by mixing crushed Golden Oreos with melted butter and strawberry Jell-O powder until crumbly.
Create the strawberry glaze by heating the strawberry preserves with water in the microwave for 30 seconds, then stirring until smooth.
Finish the cheesecakes by sprinkling the strawberry crunch topping generously over each one, then drizzling with the strawberry glaze. Garnish with a fresh strawberry slice if desired.

Servings and Timing

This recipe yields 12 mini cheesecakes, making it perfect for gatherings or having treats on hand throughout the week. Preparation takes approximately 25 minutes, with an additional 8 minutes of baking time if you choose the baked crust option. The total active time is about 33 minutes, but remember to account for at least 4 hours of chilling time (preferably overnight) for the cheesecakes to set properly. Each mini cheesecake contains approximately 280 calories, making them a reasonably portioned dessert option.

Variations

Chocolate Strawberry Crunch: Replace the graham cracker crust with chocolate cookie crumbs and add mini chocolate chips to the cheesecake filling for a chocolate-covered strawberry inspired treat.

Lemon Strawberry: Add lemon zest to the cheesecake filling for a bright, citrusy note that complements the strawberry beautifully.

Mixed Berry: Substitute a mixed berry preserve for the strawberry preserves and use a mix of fresh berries for a more complex flavor profile.

Vegan Option: Use dairy-free cream cheese, coconut cream instead of heavy whipping cream, and a plant-based butter for the crust and topping.

Gluten-Free: Substitute gluten-free cookies for both the graham crackers and the Golden Oreos to make this dessert accessible for those with gluten sensitivities.

No-Bake Version: Skip baking the crust entirely for a completely no-bake dessert, perfect for hot summer days.

Storage/Reheating

These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days. For the best texture and flavor, add the strawberry crunch topping just before serving to maintain its crispness.

To freeze, place the set cheesecakes (without the crunch topping) on a baking sheet until frozen solid, then wrap each one individually in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and add the fresh toppings before serving.

These cheesecakes are best enjoyed cold directly from the refrigerator. Reheating is not recommended as it will alter the texture of the cheesecake filling.

If you’ve frozen the cheesecakes, allow them to thaw completely in the refrigerator for about 4-6 hours or overnight before adding the toppings and serving.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, these mini cheesecakes are perfect for making ahead. You can prepare them up to 2 days in advance and store them in the refrigerator. For the best texture, add the strawberry crunch topping just before serving to maintain its crispness.

Do I have to bake the cheesecake filling?

No, this recipe features a no-bake cheesecake filling. The only baking involved is for the crust, and even that step is optional. If you prefer a softer crust, you can simply chill it instead of baking.

Can I use frozen strawberries instead of fresh?

Yes, you can use thawed frozen strawberries in the filling, but drain them well to prevent excess moisture. For garnishing, fresh strawberries work best for visual appeal and texture.

What can I substitute for Golden Oreos in the crunch topping?

Any vanilla sandwich cookie will work well. Vanilla wafers crushed with some white chocolate chips can also make a good substitute. The key is to have a sweet, vanilla-flavored crunchy element.

How do I remove the mini cheesecakes from the pan easily?

If using a mini cheesecake pan with removable bottoms, simply push up from the bottom. For muffin tins, line them with paper liners or use silicone molds for easy removal. Chilling the cheesecakes thoroughly before attempting to remove them also helps.

Can I make this as one large cheesecake instead of minis?

Absolutely! Use an 8-inch springform pan and increase the chilling time to at least 6 hours or overnight. The strawberry filling can be layered in the middle or swirled throughout.

Is there a way to make these less sweet?

Yes, you can reduce the powdered sugar in the cheesecake filling to 1/3 cup, use unsweetened fresh strawberries, and choose a less sweet cookie for the crunch topping.

What’s the purpose of folding in whipped cream into the cheesecake mixture?

The whipped cream lightens the texture of the cheesecake filling, creating an airy, mousse-like consistency that sets without baking. It’s essential for the proper structure of these no-bake cheesecakes.

Can I use a different flavor of Jell-O for the crunch topping?

Certainly! Try raspberry, cherry, or even lime Jell-O powder to create different flavor combinations. Just make sure to pair it with complementary fruit preserves and fresh fruit.

How can I tell when the cheesecakes are properly set?

The cheesecakes should feel firm to the touch with minimal jiggle in the center. They should hold their shape when the pan is tilted. If they seem too soft after 4 hours, allow them to chill longer.

Conclusion

These Mini Strawberry Crunch Stuffed Cheesecakes bring together the best of several dessert worlds—the creaminess of cheesecake, the fruity sweetness of strawberries, and the satisfying crunch of cookie crumbles. Their individual serving size makes them perfect for entertaining, while the make-ahead friendly nature means you can prepare them without last-minute stress. The hidden strawberry center creates a delightful surprise that will have everyone coming back for seconds. Whether you’re celebrating a special occasion or simply treating yourself to something sweet, these mini cheesecakes are sure to impress with both their beautiful presentation and incredible flavor. The combination of textures and the balance of sweet cream cheese with tangy strawberry creates a truly memorable dessert experience that’s worth the minimal effort required to make them.

Mini Strawberry Crunch Stuffed Cheesecakes