These Mini Strawberry Crunch Stuffed Cheesecakes are the perfect blend of creamy cheesecake and nostalgic strawberry crunch flavor in a delightful bite-sized package. Inspired by those beloved strawberry shortcake ice cream bars from childhood, these mini desserts feature a velvety cheesecake filling with a surprise strawberry center, all topped with a buttery, crumbly strawberry cookie crust.
Whether you’re hosting a dinner party or simply craving something sweet, these mini cheesecakes deliver maximum flavor with minimal effort. The contrast between the smooth, rich cheesecake and the crunchy, strawberry-infused topping creates a textural masterpiece that will have everyone asking for seconds!
Why You’ll Love This
- Perfect individual portions mean no cutting or serving hassles
- Make-ahead friendly – prepare a day in advance for stress-free entertaining
- No water bath required, unlike traditional cheesecakes
- The strawberry crunch topping stays crisp, creating the perfect textural contrast
- Easily customizable with seasonal berries or different cookie crumbs
Ingredients
- 1 cup crushed graham crackers
- 2 tbsp melted butter
- 1 tbsp sugar
- 16 oz (2 blocks) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup heavy whipping cream
- ½ cup strawberry preserves or strawberry pie filling
- ½ cup fresh diced strawberries (optional)
- 10 Golden Oreos, crushed
- 2 tbsp melted butter
- 2 tbsp strawberry Jell-O powder
- ¼ cup strawberry preserves
- 1 tbsp water
Instructions
- Preheat oven to 325°F (163°C) (if baking for extra firmness). Mix crushed graham crackers, melted butter, and sugar until combined. Press into the bottom of mini cheesecake molds or muffin tins. Bake for 8 minutes, then let cool (or chill for a no-bake version).
- Beat cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy whipping cream until stiff peaks form. Fold the whipped cream into the cheesecake mixture until light and fluffy.
- Mix strawberry preserves and diced fresh strawberries in a bowl.
- Spoon a small layer of cheesecake filling over the crust. Add 1 tbsp of strawberry filling in the center. Top with more cheesecake filling and smooth the surface.
- Refrigerate for 4 hours or overnight for the best texture.
- Mix crushed Golden Oreos, melted butter, and strawberry Jell-O powder until crumbly.
- Heat strawberry preserves and water for 30 seconds, then stir until smooth.
- Sprinkle strawberry crunch topping over each cheesecake. Drizzle with strawberry glaze. Garnish with a fresh strawberry slice on top. Serve & Enjoy!
Tips & Variations
- For a firmer texture, refrigerate overnight before serving
- Replace strawberries with raspberries or blueberries for a different flavor profile
- Use golden sandwich cookies instead of vanilla for a different base flavor
- Add 1 tbsp of lemon zest to the cheesecake batter for a bright, citrusy note
- For a shortcut version, use strawberry pie filling instead of fresh strawberries and jam
- Make them gluten-free by using gluten-free sandwich cookies for the crust and topping
Serving Suggestions
These mini cheesecakes are perfect on their own, but for an extra special presentation, serve them with a dollop of whipped cream and a fresh strawberry on top. For a dessert platter that will wow your guests, pair them with chocolate-dipped strawberries and some vanilla shortbread cookies.
A light drizzle of strawberry sauce or white chocolate ganache just before serving adds an elegant touch that elevates these mini treats to restaurant-quality desserts.
Notes
- Store in an airtight container in the refrigerator for up to 3 days
- Can be frozen for up to 1 month; thaw overnight in the refrigerator
- The cheesecakes are done when the edges are set but the center still has a slight jiggle
- Allow ingredients to come to room temperature before mixing for the smoothest texture
FAQs
Can I make these in a mini cheesecake pan instead of a muffin tin?
Absolutely! Mini cheesecake pans work perfectly and make removal even easier. Adjust baking time to 15-17 minutes.
Why did my cheesecakes crack?
Cheesecakes typically crack from overmixing (which incorporates too much air) or overbaking. Mix just until ingredients are combined and remove from the oven while centers still have a slight jiggle.
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them thoroughly first to remove excess moisture, otherwise your filling may become too watery.
What can I substitute for freeze-dried strawberries?
If you can’t find freeze-dried strawberries, increase the strawberry gelatin powder to 2 tablespoons total for a similar color and flavor in the crunch topping.
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