Strawberry Crunch Mini Cheesecakes

Get ready to enjoy these delectable strawberry crunch mini cheesecakes!

Perfect for strawberry season, any special occasion, or just satisfying your sweet tooth, these mini treats combine creamy cheesecake with a burst of fresh strawberry flavor and a delightful crunchy topping. 

These are perfect for a shower gathering or tea party.

Why You’ll Love This Recipe

• Creamy cheesecake filling with a hint of tanginess.
• Fresh strawberries add a burst of fruity flavor.
• Irresistible golden Oreo topping for a crunchy texture.
• Homemade strawberry glaze for a touch of sweetness.
• Whipped cream topping adds a light and airy finish.

Ingredients for homemade strawberry crunch cheesecakes

For the Cheesecakes

• Graham cracker crumbs
• Unsalted butter, melted
• Cream cheese, softened
• Eggs
• Sweetened condensed milk

For the Strawberry Glaze

• Diced strawberries
• Granulated sugar

For the Whipped Cream

• Heavy whipping cream
• Vanilla extract
• Granulated sugar

For the Strawberry Crunch Topping

• Golden Oreos, crushed
• Strawberry jello mix
• Unsalted butter, melted
• Additional strawberries, to decorate

Equipment and kitchen tools

• Stand mixer
• Piping bag fitted with a large star tip

How to make strawberry cheesecake bites

Step 1 – Preheat the oven to 350 degrees. Line a standard muffin tin with paper liners.

In a medium bowl, combine graham cracker crumbs and melted butter.

Step 2 – Stir to combine until it looks like wet sand. Measure about a tablespoon’s worth of graham cracker mix to each cupcake liner. Press the mixture into the bottom of each cupcake liner to make the Graham cracker crust.

Step 3 – In the bowl of a stand mixer, combine the cream cheese and eggs. Mix for approximately 5 minutes, scraping down the sides of the bowl with a rubber spatula often, until the mixture is smooth. Add sweetened condensed milk and mix until smooth.

Step 4 – Divide the cheesecake filling between cupcake liners. Fill until about ¾ full and bake for 13–15 minutes or until the edges are set with a slight jiggle in the center. Don’t worry if the top cracks, we’ll be covering the top later anyway.

Step 5 – Allow the individual cheesecakes to cool to room temperature for about an hour, and then chill for at least four hours.

Step 6 – For the glaze, cook diced strawberries and sugar in a saucepan over low heat and cook for about 10 minutes, until the juices release and the mixture begins to thicken. Stir frequently. Allow it to cool before assembly.

Step 7 – For the crunch strawberry topping, mix crushed Oreos, strawberry jello mix, and melted butter in a small bowl. Mix to combine until it resembles wet sand. Set aside until ready to assemble.

For the whipped cream, beat heavy cream, vanilla, and sugar on low speed to combine for about 2–3 minutes in a stand mixer, 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.

Step 8 – Pipe a small dollop of whipped cream.

Step 9 – Place a sliced strawberry and press it into the whipped cream to stick. Liberally sprinkle with the strawberry crunch.

Tips for the Best Results

• Ensure the cream cheese is at room temperature for a smooth cheesecake batter.
• Chill the cheesecakes for at least four hours to set properly.
• Use fresh strawberries for the best flavor in the glaze and topping.
• Crush Oreos finely for a crunchy topping.
• Use a food processor to crush Graham crackers for the crust.

Substitutions and Variations

• Experiment with different flavored jello mixes for a unique twist on the topping.
• Try different fruit glazes, such as raspberry or blueberry, for variety.
• Top with a light dusting of freeze-dried strawberry powder for extra flavor and presentation
• For some brightness, add a squeeze of fresh lemon juice to the cheesecake mixture.

FAQs about This Recipe

More delicious strawberry recipes

Enjoy Strawberry crunch in more fun recipes. Try my Strawberry Crunch Cheesecake, my Strawberry Crunch poke cake and my Strawberry Crunch cookies

Strawberry Crunch Mini Cheesecakes

Raquel Pineira

These Strawberry Crunch Mini Cheesecakes are the perfect summer dessert. Fresh strawberries in a sweet glaze and creamy cheesecake with a crunch topping.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Chilling Time 2 hours hrs

Course Dessert

Cuisine American

Ingredients

  

Cheesecakes

• 1 ½ cup graham cracker crumbs about 12 whole crackers
• 6 tablespoons unsalted butter melted
• 16 oz cream cheese softened
• 3 eggs
• 14 oz sweetened condensed milk

Strawberry Glaze

• 1 cup diced strawberries
• 2 tablespoons sugar
• For the whipped cream –

Whipped Cream

• 1 cup heavy cream
• ½ teaspoon vanilla
• 1 tablespoon sugar

Strawberry Crunch Topping

• 16 golden Oreos crushed
• 3 tablespoons strawberry jello mix
• 2 tablespoons unsalted butter melted
• Additional strawberries to decorate

Instructions

 

• Preheat the oven to 350 degrees. Line a standard muffin tin with paper liners, set aside.
• In a medium bowl, combine the crushed graham cracker crumbs and 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.
• In the bowl of a stand mixer, combine the cream cheese and eggs. Mix for approximately 5 minutes, scraping down the sides often, until the mixture is smooth.
• Add in the 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. Don’t worry if the top cracks, we’ll be covering the top later anyway.
• Allow the cheesecakes to cool to room temp for about an hour and then chill for at least four hours.
• For the glaze – in a small saucepan, combine the diced strawberries and sugar. Heat over low and cook for about 10 minutes, until the juices release and the mixture begins to thicken. Stir frequently. Allow to cool before assembly.
• For the strawberry crunch – in a small bowl, combine the crushed golden Oreo crumbs, strawberry jello mix and butter. Mix to combine until it resembles wet sand. Set aside until ready to assemble.
• For the whipped cream – in the bowl of a stand mixer, combine the heavy cream, vanilla and 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. Place a sliced strawberry and press into the whipped cream to stick. Liberally sprinkle with the strawberry crunch.

Notes

Storage: Cheesecakes can be stored in an airtight container in the fridge for up to 2 days.

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