Ooooh — Mini Strawberry Crunch Stuffed Cheesecakes 🍓✨
These are decadent, creamy, and absolutely gorgeous — like those classic strawberry crunch ice cream bars turned into bite-sized cheesecakes! Perfect for parties, holidays, or when you just want a fancy dessert without all the fuss of a full cheesecake.
Here’s a fail-proof, bakery-quality recipe that’s easy to make 👇
🍓 Mini Strawberry Crunch Stuffed Cheesecakes
🧁 Makes: 12 mini cheesecakes
🕒 Prep Time: 20 min | Bake Time: 18–20 min | Chill: 2–3 hrs
🧈 Ingredients
🧁 Crust
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1 cup Golden Oreo crumbs (about 10–12 cookies, crushed fine)
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3 tbsp unsalted butter, melted
🍰 Cheesecake Filling
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16 oz (2 blocks) cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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½ cup sour cream (or Greek yogurt)
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1 tsp vanilla extract
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½ cup strawberry jam or puree (for the “stuffed” center)
🍓 Strawberry Crunch Topping
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10 Golden Oreos, crushed
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1 (3 oz) box strawberry Jell-O mix (dry powder)
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3 tbsp butter, melted
🍧 Optional Whipped Topping
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1 cup heavy whipping cream
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2 tbsp powdered sugar
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½ tsp vanilla extract
👩🍳 Instructions
1. Prep and preheat
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Preheat oven to 325°F (160°C).
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Line a 12-cup muffin tin with cupcake liners.
2. Make the crust
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Mix Golden Oreo crumbs with melted butter until combined.
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Press about 1 tablespoon of the mixture into the bottom of each liner.
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Bake for 5 minutes, then remove and let cool slightly.
3. Make the cheesecake filling
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In a mixing bowl, beat cream cheese and sugar until smooth (about 2 minutes).
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Add eggs one at a time, then mix in sour cream and vanilla until just combined.
4. Assemble the cheesecakes
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Spoon about 1½ tablespoons of cheesecake batter into each crust.
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Add ½ tablespoon strawberry jam/puree in the center.
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Top with another 1 tablespoon of batter, covering the jam completely.
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Smooth the tops.
5. Bake
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Bake 18–20 minutes, until centers are just set but still slightly jiggly.
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Let cool to room temperature, then chill in the fridge for at least 2–3 hours (overnight is best).
6. Make the strawberry crunch topping
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In a bowl, mix crushed Golden Oreos, strawberry Jell-O powder, and melted butter.
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Stir until it forms a sandy, crunchy mixture.
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Spread on a baking sheet and bake at 350°F (175°C) for 5–6 minutes to set, or use as-is if you prefer it softer.
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Let cool completely.
7. Top and serve
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Sprinkle the cooled strawberry crunch generously over each cheesecake.
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If desired, pipe whipped cream on top and add a fresh strawberry slice for garnish.
🍓 Storage
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Store in an airtight container in the fridge for up to 5 days.
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Can be frozen (without topping) for up to 2 months — thaw overnight in the fridge before serving.
💡 Tips & Variations
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Use vanilla wafer crumbs or graham crackers if you don’t have Golden Oreos.
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Swap the strawberry jam for raspberry or cherry for a twist.
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Want extra crunch? Press a little strawberry crumble on the sides before serving.
Would you like me to give you a no-bake version of these (perfect for summer or quick prep)? It’s even easier and tastes just as amazing!
