Strawberry Crunch Cheesecake Bites
Ingredients
For the Crust (Optional – Baked or No-Bake)
- 2 cups Golden Oreo cookies (about 20 cookies), crushed into fine crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling
- 16 oz (450g) cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream or cool whip
- ¼ cup strawberry jam or puree (for flavor and color)
For the Strawberry Crunch Topping
- 10 Golden Oreo cookies, crushed
- 10 freeze-dried strawberries (or strawberry Jell-O powder for a shortcut)
- 3 tablespoons unsalted butter, melted
Instructions
1. Prepare the Crust
- In a medium bowl, mix crushed Golden Oreos, melted butter, and sugar until well combined and evenly moistened.
- Press about 1–2 tablespoons of the mixture into the bottoms of mini cupcake liners or silicone molds.
- For a baked version: Bake at 350°F (175°C) for 5–6 minutes, then let cool completely.
- For a no-bake version: Chill in the refrigerator for 15–20 minutes while preparing the filling.
2. Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the vanilla extract and strawberry jam/puree, and mix until fully blended.
- Gently fold in the whipped cream until the mixture is fluffy and well combined.
3. Prepare the Strawberry Crunch Topping
- In a small bowl, combine crushed Golden Oreos, crushed freeze-dried strawberries (or strawberry Jell-O powder), and melted butter.
- Mix until crumbly and evenly coated.
4. Assemble the Cheesecake Bites
- Spoon or pipe the cheesecake filling evenly over each crust base.
- Sprinkle the strawberry crunch topping generously over each bite.
- Press lightly so the topping adheres.
5. Chill and Serve
- Refrigerate the cheesecake bites for at least 2–3 hours, or until firm.
- For a firmer texture, freeze for 30–45 minutes before serving.
- Serve cold and enjoy the creamy, crunchy perfection!
