Print

Strawberry Crunch Cheesecakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 3 reviews

Delight in these irresistible Strawberry Crunch Cheesecakes featuring a buttery graham cracker crust, creamy sweetened condensed milk cheesecake filling, topped with a luscious homemade strawberry glaze, crunchy golden Oreo and strawberry jello crumble, and a dollop of fresh whipped cream with strawberry garnish. Perfect for parties, celebrations, or any time you crave a creamy, fruity dessert with a satisfying crunch.

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs (about 12 whole crackers)
  • 6 tablespoons butter (melted)

Cheesecake Filling

  • 16 oz cream cheese (2 packs), softened
  • 3 eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 14 oz can sweetened condensed milk

Strawberry Glaze

  • 2 cups diced strawberries
  • ¼ cup sugar
  • 1 tablespoon fresh lemon juice

Strawberry Crunch

  • 16 golden Oreos (crushed)
  • 3 tablespoons strawberry jello mix (or entire 3 oz pack)
  • 2 tablespoons butter (melted)

Whipped Cream

  • 1 cup heavy cream
  • ½ teaspoon vanilla extract
  • 2 tablespoons powdered sugar (or to taste)

Garnish

  • Additional strawberries, sliced

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners. Set aside to prepare the crust.
  2. Prepare Crust: In a medium bowl, combine graham cracker crumbs and melted butter, stirring until the mixture resembles wet sand. Spoon about a tablespoon of this mixture into each cupcake liner and press down firmly to compact, forming the crust base.
  3. Make Cheesecake Filling: Using a stand mixer, beat the softened cream cheese until smooth and lump-free. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sweetened condensed milk until fully incorporated and creamy.
  4. Fill Muffin Liners: Divide the cheesecake filling evenly among cupcake liners, filling each about three-quarters full.
  5. Bake Cheesecakes: Bake in the preheated oven for 13-15 minutes until the edges are set but the centers still have a slight jiggle. Don't worry about cracks on top—they will be covered later.
  6. Cool and Chill: Let cheesecakes cool to room temperature for about an hour before transferring to the refrigerator to chill for at least four hours to set properly.
  7. Make Strawberry Glaze: In a small saucepan over medium-low heat, combine diced strawberries, sugar, and lemon juice. Cook for 10-15 minutes, stirring frequently, until the mixture thickens and juices release. Remove from heat and cool completely.
  8. Prepare Strawberry Crunch: In a small bowl, mix crushed golden Oreos, strawberry jello powder, and melted butter until it forms a crumbly mixture similar to wet sand. Set aside.
  9. Whip Cream: In a clean stand mixer bowl, combine heavy cream, vanilla extract, and powdered sugar. Start mixing on low speed for about a minute, then increase to medium-high speed until stiff peaks form. Transfer whipped cream to a piping bag fitted with a large star tip.
  10. Assemble Cheesecakes: Spoon a small amount of cooled strawberry glaze over each cheesecake. Generously sprinkle the strawberry crunch crumble on top. Pipe a dollop of whipped cream onto each, then press a sliced strawberry into the whipped cream to decorate. Finish by sprinkling more strawberry crunch over the top for extra texture and flavor.

Notes

  • Use room temperature eggs and cream cheese to ensure smooth filling.
  • Chilling the cheesecakes overnight will enhance flavor and texture.
  • Make sure to stir the strawberry glaze frequently to avoid burning and ensure even thickening.
  • If you prefer less sweetness, adjust the powdered sugar in the whipped cream accordingly.
  • Golden Oreos are key for the strawberry crunch to add both sweetness and color contrast.

Find it online: https://cookedbygrace.com/strawberry-crunch-cheesecakes-recipe/