Strawberry Crunch Cheesecake Bites

Ingredients :

For the crust:

• 1 cup graham cracker crumbs
• 2 tbsp sugar
• 4 tbsp unsalted butter, melted

For the filling:

• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, whipped

For the strawberry crunch topping:

• 20 Golden Oreos (crushed)
• 3 tbsp freeze-dried strawberries (crushed)
• 2 tbsp unsalted butter, melted

Instructions :

1. Make the crust
   • In a bowl, combine graham cracker crumbs, sugar, and melted butter.
   • Press about 1 tablespoon of the mixture firmly into the bottom of lined mini muffin tins or silicone molds.
   • Place in the freezer while preparing the filling.
2. Prepare the filling
   • Beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
   • In a separate bowl, whip heavy cream until stiff peaks form.
   • Gently fold whipped cream into the cream cheese mixture until fully combined.
3. Assemble the bites
   • Spoon or pipe the cheesecake filling over the prepared crusts.
   • Smooth the tops with a spoon or spatula.
4. Make the strawberry crunch topping
   • Crush Oreos and freeze-dried strawberries in a food processor (or place in a zip bag and crush with a rolling pin).
   • Mix with melted butter until crumbly.
5. Top and chill
   • Sprinkle the strawberry crunch mixture generously over each cheesecake bite.
   • Refrigerate for at least 2 hours (or freeze for 30–40 minutes) until set.

Serving Tips

• Serve chilled for the best texture.
• Add fresh strawberry slices on top for extra flair.
• Store leftovers in an airtight container in the fridge for up to 3 days.