Strawberry Crunch Cheesecake Bites (Print Version)
# Ingredients:
→ Crust
01 -
1 ½ cups vanilla wafer crumbs
02 -
4 tablespoons unsalted butter, melted
03 -
1 tablespoon granulated sugar
→ Cheesecake Filling
04 -
8 ounces cream cheese, softened
05 -
¼ cup granulated sugar
06 -
1 teaspoon pure vanilla extract
07 -
½ teaspoon lemon juice (optional)
08 -
½ cup heavy whipping cream, cold
→ Topping
09 -
1 cup Golden Oreos or vanilla sandwich cookies
10 -
1 cup freeze-dried strawberries
11 -
2 tablespoons unsalted butter, melted
12 -
Fresh strawberry slices (optional)
13 -
Whipped cream (optional)
14 -
White chocolate drizzle (optional)
# Instructions:
01 -
Crush vanilla wafers into fine crumbs. Combine with melted butter and granulated sugar. Press the mixture firmly into mini muffin tin liners. Freeze until set.
02 -
Beat softened cream cheese with sugar, vanilla extract, and lemon juice if using until smooth. Gently fold in cold whipped heavy cream. Spoon or pipe the filling evenly over the chilled crusts. Refrigerate for at least 2 hours to set.
03 -
Pulse Golden Oreos and freeze-dried strawberries in a food processor until coarse crumbs form. Add melted butter and pulse until the mixture resembles chunky crumbs.
04 -
Sprinkle the strawberry crunch topping over the set cheesecake bites, pressing lightly to adhere. Add whipped cream and fresh strawberry slices if desired. Drizzle with melted white chocolate. Serve chilled.
# Notes:
01 -
Use full-fat cream cheese for optimal creaminess. Ensure heavy cream is cold prior to whipping to achieve best volume. Customize crust with alternative cookies or add a layer of strawberry jam for extra flavor.