Mini Strawberry Crunch Stuffed Cheesecake (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
1 cup crushed graham crackers
02 -
2 tbsp melted butter
03 -
1 tbsp sugar
→ Cheesecake Filling
04 -
16 oz (2 blocks) cream cheese, softened
05 -
½ cup powdered sugar
06 -
1 tsp vanilla extract
07 -
½ cup heavy whipping cream
→ Strawberry Filling
08 -
½ cup strawberry preserves or strawberry pie filling
09 -
½ cup fresh diced strawberries (optional)
→ Strawberry Crunch Topping
10 -
10 Golden Oreos, crushed
11 -
2 tbsp melted butter
12 -
2 tbsp strawberry Jell-O powder
→ Strawberry Glaze
13 -
¼ cup strawberry preserves
14 -
1 tbsp water
# Instructions:
01 -
Preheat oven to 325°F (163°C) (if baking for extra firmness). Mix crushed graham crackers, melted butter, and sugar until combined. Press into the bottom of mini cheesecake molds or muffin tins. Bake for 8 minutes, then let cool (or chill for a no-bake version).
02 -
Beat cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy whipping cream until stiff peaks form. Fold the whipped cream into the cheesecake mixture until light and fluffy.
03 -
Mix strawberry preserves and diced fresh strawberries in a bowl.
04 -
Spoon a small layer of cheesecake filling over the crust. Add 1 tbsp of strawberry filling in the center. Top with more cheesecake filling and smooth the surface.
05 -
Refrigerate for 4 hours or overnight for the best texture.
06 -
Mix crushed Golden Oreos, melted butter, and strawberry Jell-O powder until crumbly.
07 -
Heat strawberry preserves and water for 30 seconds, then stir until smooth.
08 -
Sprinkle strawberry crunch topping over each cheesecake. Drizzle with strawberry glaze. Garnish with a fresh strawberry slice on top. Serve & Enjoy!
# Notes:
01 -
These mini cheesecakes can be made up to 2 days ahead and stored in the refrigerator.
02 -
For best results, add the toppings just before serving to maintain the crumble's crispness.