Mini Strawberry Crunch Stuffed Cheesecakes: Creamy, Crunchy, and Irresistibly Sweet

A graham cracker crust, velvety cheesecake filling, strawberry center, and crunchy topping—these mini treats are pure magic

Introduction: A Dessert That Delivers Layers of Joy

If you’re looking for a dessert that’s easy to make, visually stunning, and absolutely delicious, these Mini Strawberry Crunch Stuffed Cheesecakes are your answer. They combine everything you love about classic cheesecake—rich creaminess, buttery crust, and fruity filling—with a playful strawberry crunch topping that adds texture and color.

Perfect for parties, holidays, or just a sweet indulgence, these mini cheesecakes are baked in a muffin tin for easy portioning and serving. Each bite delivers a burst of strawberry, a creamy center, and a satisfying crunch. And the best part? They’re as fun to make as they are to eat.

Ingredients Breakdown

Let’s take a closer look at what makes these mini cheesecakes so irresistible:

Graham Cracker Crust:

• Crushed graham crackers (1 cup)
  Classic base—sweet, buttery, and crisp.
• Melted butter (2 tbsp)
  Binds the crumbs and adds richness.
• Sugar (1 tbsp)
  Enhances flavor and helps the crust set.

Optional: Use vanilla wafers or digestive biscuits for a twist.

Cheesecake Filling:

• Cream cheese (16 oz / 2 blocks, softened)
  Rich and creamy—forms the heart of the cheesecake.
• Powdered sugar (½ cup)
  Sweetens and smooths the filling.
• Vanilla extract (1 tsp)
  Adds warmth and depth.
• Heavy whipping cream (½ cup)
  Lightens the texture and adds fluffiness.

Tip: Use room temperature ingredients for a silky-smooth filling.

Strawberry Filling:

• Strawberry preserves or pie filling (½ cup)
  Adds fruity sweetness and moisture.
• Fresh diced strawberries (½ cup, optional)
  Adds texture and a burst of freshness.

Optional: Use raspberry or cherry preserves for variation.

Strawberry Crunch Topping:

• Golden Oreos (10, crushed)
  Adds crunch and vanilla flavor.
• Melted butter (2 tbsp)
  Helps bind the topping and adds richness.
• Strawberry Jell-O powder (2 tbsp)
  Adds vibrant color and strawberry flavor.

Tip: Crush Oreos finely for a smoother topping or leave chunky for texture.

Strawberry Glaze:

• Strawberry preserves (¼ cup)
  Forms the base of the glaze.
• Water (1 tbsp)
  Thins the preserves for easy drizzling.

Optional: Add lemon juice for a tangy finish.

Equipment Needed

• Mini muffin pan
• Cupcake liners
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Spatula
• Spoon or piping bag
• Small saucepan

Tip: Use a cookie scoop for even filling distribution.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat oven to 325°F (160°C).

Line a mini muffin pan with cupcake liners.

Tip: Use foil liners for easier removal and a polished look.

Step 2: Make the Crust

In a bowl:

• Combine crushed graham crackers, melted butter, and sugar.

Mix until the texture resembles wet sand.

Press a small amount into the bottom of each liner to form the crust.

Bake for 5–7 minutes, then let cool.

Optional: Chill crusts instead of baking for a no-bake version.

Step 3: Prepare the Cheesecake Filling

In a large bowl:

• Beat softened cream cheese until smooth.

Add powdered sugar and vanilla extract.

Fold in heavy whipping cream until creamy and fluffy.

Tip: Don’t overmix—just until smooth and airy.

Step 4: Assemble the Cheesecakes

Spoon a layer of cheesecake filling over the cooled crusts.

Add a small dollop of strawberry preserves or pie filling in the center of each.

Top with more cheesecake filling to encase the strawberry layer.

Smooth the tops gently.

Optional: Use a piping bag for cleaner layers.

Step 5: Make the Strawberry Crunch Topping

In a bowl:

• Mix crushed Golden Oreos, melted butter, and strawberry Jell-O powder.

Sprinkle over the top of each cheesecake.

Press lightly to adhere.

Tip: Chill topping briefly before using for easier handling.

Step 6: Bake

Bake for 15–18 minutes, or until:

• Edges are set
• Centers are slightly jiggly

Let cool completely in the pan.

Chill in the refrigerator for at least 2 hours before serving.

Optional: Freeze for 30 minutes for a firmer texture.

Step 7: Make the Strawberry Glaze

In a small saucepan:

• Heat strawberry preserves with water until smooth.

Let cool slightly.

Drizzle over chilled mini cheesecakes before serving.

Tip: Use a spoon or squeeze bottle for precise drizzling.

Serving Suggestions

Perfect for:

• Birthday parties
• Baby showers
• Valentine’s Day
• Dessert buffets
• Sweet cravings

Serve with:

• Fresh berries
• Whipped cream
• Mint leaves
• Sparkling rosé or lemonade

Yields:

• 24 mini cheesecakes

Presentation Tip: Arrange on a tiered dessert stand with fresh strawberries for a stunning display.

Variations to Try

Want to make them your own? Try these delicious twists:

Chocolate Strawberry

Add a layer of melted chocolate under the cheesecake filling.

Coconut Crunch

Use coconut cookies and shredded coconut in the topping.

Lemon Berry

Swap strawberry preserves for lemon curd and top with blueberries.

Vegan Version

Use dairy-free cream cheese, coconut cream, and vegan cookies.

Full-Size Cheesecake

Make in a springform pan and adjust baking time to 45–50 minutes.

Storage and Make-Ahead Tips

• Make-Ahead: Prepare up to 2 days in advance.
• Refrigerate: Store in airtight container for up to 5 days.
• Freeze: Freeze without glaze for up to 1 month. Thaw and glaze before serving.

Tip: Store in single layers or use parchment between layers to prevent sticking.

Nutrition Notes (Per Mini Cheesecake, ~1 of 24)

• Calories: ~160
• Protein: ~3g
• Carbohydrates: ~12g
• Fat: ~11g
• Sugar: ~9g
• Sodium: ~90mg
• Fiber: ~0.5g

These cheesecakes are:

• Creamy and fruity
• Easy to make
• Perfectly portioned
• Great for sharing

Final Thoughts

These Mini Strawberry Crunch Stuffed Cheesecakes are more than just dessert—they’re a celebration of flavor, texture, and creativity. Whether you’re baking for a special occasion or just treating yourself, they’re guaranteed to impress and satisfy.