Creamy Strawberry Crunch Mini Cheesecake Delights
Ingredients:
16 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1/2 cup sour cream
12 vanilla sandwich cookies (like Golden Oreos)
1 cup freeze-dried strawberries, crushed
1/2 cup vanilla wafer cookies, crushed
2 tbsp unsalted butter, melted
Strawberry sauce, for topping (optional)
Whipped cream, for garnish (optional)
Directions:
Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
Place one vanilla sandwich cookie in the bottom of each liner to form the crust base.
In a large bowl, beat cream cheese until smooth. Add sugar and beat until fluffy. Mix in vanilla extract.
Add eggs one at a time, beating well after each addition. Fold in sour cream until just combined.
Spoon the cheesecake mixture evenly over each cookie crust, filling each cup about ¾ full.
Bake for 20–22 minutes, or until centers are just set. Remove from oven and let cool completely in the pan.
Refrigerate for at least 2 hours before serving.
Meanwhile, in a small bowl, combine crushed freeze-dried strawberries, vanilla wafer crumbs, and melted butter. Stir until crumbly and well coated.
Once the cheesecake bites are chilled, sprinkle generously with the strawberry crunch topping.
Top with a drizzle of strawberry sauce and a dollop of whipped cream if desired.
Prep Time: 15 minutes | Cooking Time: 22 minutes | Total Time: 2 hours 45 minutes (includes chilling)
Kcal: 210 kcal | Servings: 12 servings