Mini Strawberry Crunch Stuffed Cheesecake

creamy, strawberry-centered mini cheesecakes with a crunchy golden-Oreo topping. Easy to make, fridge-friendly, and perfect for parties.

Why You’ll Fall in Love with This Recipe

These mini cheesecakes have everything you crave in one perfect bite — a velvety-smooth filling, a pop of fruity sweetness, and that nostalgic strawberry crunch topping that’s both sweet and crisp. They’re elegant enough for a special occasion but simple enough to make on a weekend. Plus, since they’re baked in mini form, there’s no slicing or mess — just pure creamy perfection you can hold in your hand.

Tools You’ll Need

• Mini muffin pan (24-cup recommended)

• Cupcake liners

• Mixing bowls (large and medium)

• Electric hand mixer or stand mixer

• Rubber spatula

• Measuring cups and spoons

• Small saucepan (for glaze)

• Baking sheet (optional, for easy handling)

• Refrigerator for chilling

Ingredients

Graham Cracker Crust

• 1 cup crushed graham crackers

• 2 tbsp melted butter

• 1 tbsp sugar

Cheesecake Filling

• 16 oz (2 blocks) cream cheese, softened

• ½ cup powdered sugar

• 1 tsp vanilla extract

• ½ cup heavy whipping cream

Strawberry Filling

• ½ cup strawberry preserves or strawberry pie filling

• ½ cup diced fresh strawberries (optional)

Strawberry Crunch Topping

• 10 Golden Oreos, crushed

• 2 tbsp melted butter

• 2 tbsp strawberry Jell-O powder

Strawberry Glaze

• ¼ cup strawberry preserves

• 1 tbsp water

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 325°F (160°C). Line a mini muffin pan with cupcake liners and set aside.

2. Make the Crust

In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Spoon about 1 teaspoon into each liner, pressing firmly to form a crust. Bake for 5–7 minutes, then let cool completely.

3. Prepare the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, then mix until combined. Gently fold in the heavy whipping cream until light and fluffy.

4. Assemble the Layers

Spoon a small amount of cheesecake filling over each cooled crust. Add a small dollop of strawberry preserves in the center, then cover with another layer of cheesecake filling to completely encase the strawberry center.

5. Make the Strawberry Crunch Topping

In a medium bowl, combine crushed Golden Oreos, melted butter, and strawberry Jell-O powder. Mix until the crumbs are evenly coated and resemble a coarse crumble. Sprinkle over each mini cheesecake.

6. Bake

Bake for 15–18 minutes, or until the edges are set but the centers still look slightly soft. Do not overbake. Remove from the oven and cool completely.

7. Chill and Glaze

Once cooled, refrigerate the cheesecakes for at least 2 hours (or overnight for best results). Before serving, heat strawberry preserves and water together until smooth and drizzle over each mini cheesecake.

Pro Tips for Success

• Use room-temperature ingredients. This ensures a smooth, creamy filling with no lumps.

• Don’t overbake. Cheesecakes continue to set as they cool. Slightly jiggly centers are ideal.

• Firmly press the crust. A tightly packed crust prevents crumbling when you remove the liners.

• Chill completely. The flavor and texture improve after a few hours in the fridge.

• For vibrant color, use strawberry Jell-O powder or crushed freeze-dried strawberries in the topping.

Customization Ideas

• Lemon Delight: Add a teaspoon of lemon zest to the cheesecake filling for a bright twist.

• Chocolate Lovers: Swap Golden Oreos for chocolate ones and drizzle with dark chocolate ganache instead of strawberry glaze.

• Berry Mix-Up: Use blueberry or raspberry preserves in place of strawberry for a different fruity flavor.

• No-Bake Shortcut: Skip baking the crust and cheesecakes, and chill them instead — perfect for summer days.

Storage & Reheating Tips

• Refrigerate: Store in an airtight container for up to 4–5 days.

• Freeze: Freeze unglazed cheesecakes for up to 2 months. Thaw overnight in the fridge, then add glaze before serving.

• Serve: Enjoy chilled or slightly softened at room temperature. Do not microwave — it ruins the creamy texture.

Approximate Nutrition (per mini cheesecake, based on 24 minis)

• Calories: ~170

• Fat: 10–12 g

• Carbohydrates: 16–18 g

• Protein: 2–3 g
  (Values may vary based on ingredients used.)

Prep & Cook Time

• Prep Time: 25 minutes

• Bake Time: 15–18 minutes

• Chill Time: 2 hours minimum

• Total Time: Approx. 2 hours 45 minutes

Frequently Asked Questions

Can I make these ahead of time?
Yes! They’re perfect for prepping in advance. Make and chill up to 2 days before serving.

Can I use store-bought crust?
Absolutely. Ready-made graham crusts or crushed digestive biscuits work just as well.

What if I don’t have a mini muffin pan?
You can use a regular muffin pan; just extend baking time by a few minutes.

Can I skip the strawberry center?
Sure. You can bake plain cheesecakes and add the strawberry glaze on top instead.

Why did my cheesecakes crack?
Overmixing or overbaking can cause cracks. Mix gently and bake only until the edges are set.

Final Thoughts

These Mini Strawberry Crunch Stuffed Cheesecakes are everything a dessert should be — creamy, crunchy, fruity, and delightfully indulgent. They’re elegant enough for parties but simple enough for any day of the week. With their perfect balance of flavors and textures, they’re sure to disappear fast — so go ahead and make a double batch!