Ingredients
For the crust:
- 1 ½ cups Golden Oreo crumbs (about 16 cookies, cream removed)
- 4 tbsp unsalted butter, melted
For the cheesecake filling:
- 16 oz (450 g) cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy cream or whipped topping (like Cool Whip)
- ½ cup strawberry puree or strawberry jam
For the strawberry crunch topping:
- 10 Golden Oreos
- 10 freeze-dried strawberries (or 1 oz bag)
- 2 tbsp melted butter
Optional for garnish:
- Fresh strawberry halves
- White chocolate drizzle or extra crumble
🧁 Instructions
-
Prepare the crust:
- Line a mini muffin tin (or silicone mold) with liners.
- Mix Oreo crumbs and melted butter until combined.
- Press about 1 tablespoon of the mixture into each liner.
- Freeze for 10–15 minutes to set.
-
Make the cheesecake filling:
- In a bowl, beat cream cheese and sugar until smooth and fluffy.
- Mix in vanilla extract and strawberry puree or jam.
- Fold in whipped cream or Cool Whip until creamy and light.
-
Assemble:
- Spoon or pipe the cheesecake mixture over the crusts.
- Smooth the tops and refrigerate for at least 4 hours (or freeze for 1–2 hours for firmer bites).
-
Make the strawberry crunch topping:
- Pulse Golden Oreos and freeze-dried strawberries in a food processor until crumbly.
- Mix in melted butter until slightly moistened.
-
Top & serve:
- Once the cheesecake bites are chilled, sprinkle the strawberry crunch generously on top.
- Add a strawberry slice or drizzle of melted white chocolate for a pretty finish.
💡 Tips & Variations
- Use graham crackers instead of Oreos if you prefer a traditional cheesecake crust.
- For a no-bake version, skip baking the crust entirely and just chill it.
- Add a few drops of strawberry extract or pink food coloring to make the filling more vibrant.
- Store in the fridge up to 4 days or freeze for up to 1 month.
