Description
These strawberry crunch cheesecake bites are creamy, fruity, and topped with a nostalgic crunch. Perfect for parties, holidays, or whenever you crave something sweet and bite-sized.
Ingredients
For the Crust:
1 ½ cups crushed Golden Oreos (or vanilla wafers)
¼ cup unsalted butter, melted
For the Cheesecake Filling:
2 (8 oz) packages cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
½ cup strawberry purée (or warmed, blended strawberry jam)
For the Crunch Topping:
10 Golden Oreos, crushed
10 freeze-dried strawberries (or 2 Tbsp strawberry gelatin mix)
2 Tbsp melted butter
Optional Garnish:
Whipped cream
Fresh strawberry slices
Instructions
Preheat Oven to 325°F (163°C). Line a mini muffin pan with paper liners.
Make the Crust:
Mix crushed Golden Oreos with melted butter until combined.
Spoon ~1 Tbsp into each liner and press down firmly.
Bake for 5 minutes, then cool while preparing filling.
Make the Filling:
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing on low just until combined.
Stir in vanilla, sour cream, and strawberry purée.
Fill each liner ¾ full with batter.
Bake for 15–18 minutes until centers are set but slightly jiggly. Cool completely, then refrigerate for at least 2–3 hours (or overnight).
Make the Crunch Topping:
Pulse Golden Oreos and freeze-dried strawberries in a food processor.
Add melted butter and pulse again until combined.
Decorate:
Sprinkle topping over chilled cheesecakes and press lightly.
Add whipped cream and fresh strawberries if desired.
Serve chilled. Store leftovers in the refrigerator for up to 5 days.
Notes
Substitute Option: Use strawberry gelatin mix if freeze-dried strawberries are unavailable.
Make Ahead: Can be made a day in advance—perfect for parties.
Freeze: Store un-topped bites in the freezer for up to 2 months. Add crunch after thawing.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert, Party Food
- Method: Bake
- Cuisine: American
