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These Strawberry Crunch Cheesecake Cups are the perfect mix of creamy cheesecake, sweet strawberry crunch, and a buttery graham cracker crust. This dessert is ideal for gatherings, as they come in individual servings and pack all the flavors of a classic cheesecake with a fun twist. The optional strawberry sauce adds a fresh fruity finish that will make every bite irresistible!
Ingredients for Strawberry Crunch Cheesecake Cups
Cheesecake Filling:
1 1/2 cups cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup heavy cream
1 large egg
Strawberry Crunch Topping:
12 Golden Oreo cookies, crushed
3 tablespoons freeze-dried strawberries, crushed
2 tablespoons unsalted butter, melted
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
Optional Strawberry Sauce:
1 cup fresh strawberries, diced
1/4 cup granulated sugar
1 tablespoon lemon juice
Instructions for Strawberry Crunch Cheesecake Cups
Step 1: Prepare the Crust
Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly moistened.
Press about 1 1/2 tablespoons of the mixture into the bottom of each cupcake liner to create a crust layer.
Bake for 5-6 minutes, then remove from the oven and allow the crusts to cool.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the sugar and vanilla extract, beating until well combined.
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