Description
Mini Strawberry Crunch Stuffed Cheesecakes are delicious, no-bake (or optional bake for extra firmness) bite-sized treats layered with graham cracker crust, creamy cheesecake filling, sweet strawberry filling, topped with a crunchy strawberry Oreo topping, and finished with a strawberry glaze.
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
Instructions
- Preheat oven to 325°F (163°C) if baking for extra firmness.
- Mix graham crackers, melted butter, and sugar until combined.
- Press into mini cheesecake molds or muffin tins.
- Bake for 8 minutes, then cool (or chill for no-bake version).
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Whip heavy cream until stiff peaks form and then fold into the cheesecake mixture until light and fluffy.
- Mix strawberry preserves and diced strawberries in a bowl.
- Spoon a small layer of cheesecake filling over the crust in each mold.
- Add 1 tbsp of strawberry filling in the center.
- Top with more cheesecake filling and smooth the surface.
- Refrigerate for 4 hours or overnight for the best texture.
- Combine crushed Golden Oreos, melted butter, and strawberry Jell-O powder until crumbly.
- Heat strawberry preserves and water for 30 seconds and stir until smooth.
- Sprinkle strawberry crunch topping over each cheesecake.
- Drizzle with strawberry glaze and garnish with a fresh strawberry slice.
- Serve and enjoy!
Notes
- Ensure cream cheese is softened for a smooth cheesecake filling.
- Chill overnight for the best texture and flavor.
- Optional baking of the crust gives extra firmness but is not required.
- Fresh strawberries can enhance flavor and presentation but are optional.
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No-Bake (or optionally baked)
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 14g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
