Description
Delightful mini cheesecakes with a Golden Oreo crust, creamy filling, and fresh strawberry topping, perfect for any occasion.
Ingredients
- 2 cups Golden Oreo cookies, crushed
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice (optional)
- 1 cup diced fresh strawberries or 1/4 cup strawberry puree
- 20 Golden Oreo cookies, crushed (for topping)
- 1 (3 oz) box strawberry-flavored gelatin mix or freeze-dried strawberries, crushed into powder
- 4 tablespoons unsalted butter, melted (for topping)
- Whipped cream, for topping
- White chocolate, melted for drizzle
Instructions
- Preheat your oven to 325°F (160°C). Combine crushed Golden Oreo cookies, melted butter, and sugar in a bowl, then press into the bottom of a mini muffin pan. Bake for 8 minutes and let cool.
- In a mixing bowl, beat softened cream cheese until smooth. Gradually add sugar, then mix in sour cream, eggs, vanilla, and lemon juice until smooth. Fold in strawberries or puree.
- Divide filling over the cooled crusts, filling each about 3/4 full. Bake for 18-20 minutes until centers are slightly jiggly. Cool at room temperature for 15 minutes.
- Mix topping ingredients (crushed cookies, gelatin powder, melted butter) until crumbly, then sprinkle over cheesecake bites. Refrigerate for at least 2 hours.
- Top with whipped cream and a drizzle of melted white chocolate before serving. Serve chilled.
Notes
Use room-temperature ingredients for a smooth filling. Avoid overbaking for a creamy texture. Can store in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American