𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦:
For the Crust
● 1 ½ cups vanilla wafer crumbs (or graham cracker crumbs)
● 4 Tbsp unsalted butter, melted
● 1 Tbsp granulated sugar
For the Cheesecake Filling
● 8 oz cream cheese, softened
● ¼ cup granulated sugar
● 1 tsp pure vanilla extract
● ½ tsp lemon juice (optional)
● ½ cup heavy whipping cream, whipped to stiff peaks
For the Strawberry Crunch Topping
● 1 cup Golden Oreos or vanilla sandwich cookies
● 1 cup freeze-dried strawberries (or strawberry gelatin powder)
● 2 Tbsp melted butter
Optional Garnish
● Fresh strawberry slices
● Whipped cream
● White chocolate drizzle
𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦:
1: Mix cookie crumbs, melted butter, and sugar until moistened, then press about 1 tablespoon into lined mini muffin cups and freeze.
2: Beat cream cheese and sugar until smooth, add vanilla and lemon juice, then gently fold in whipped cream until fluffy.
3: Spoon or pipe cheesecake filling over the chilled crusts and refrigerate for at least 2 hours (or freeze 45 minutes).
4: Pulse Golden Oreos and freeze-dried strawberries into coarse crumbs, mix in melted butter.
5: Sprinkle strawberry crunch topping generously over each cheesecake bite, pressing lightly.
6: Garnish with whipped cream, strawberry slices, or white chocolate drizzle if desired and serve chilled.
Preparation Time: 25 minutes
Chill Time: 2 hours
Total Time: 2 hours 25 minutes
Tips● Freeze-dried strawberries give the best color and flavor
● Chill well before serving for clean bites
● These freeze beautifully for make-ahead desserts
Enjoy!
