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Strawberry Crunch Cheesecake Cups

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Strawberry Crunch Cheesecake Cups Recipe

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

  1. Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly moistened.
  3. Press about 1 1/2 tablespoons of the mixture into the bottom of each cupcake liner to create a crust layer.
  4. Bake for 5-6 minutes, then remove from the oven and allow the crusts to cool.

Step 2: Make the Cheesecake Filling

  1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  2. Add the sugar and vanilla extract, beating until well combined.
  3. Mix in the sour cream and heavy cream until the mixture is smooth and creamy.
  4. Finally, add the egg and beat until just combined, being careful not to overmix.
  5. Divide the cheesecake mixture evenly among the muffin cups, filling each about 3/4 full.
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Step 3: Bake the Cheesecake Cups

  1. Bake in the preheated oven for 18-20 minutes, or until the centers are set and slightly jiggly.
  2. Allow the cheesecake cups to cool in the muffin tin for about 30 minutes, then transfer them to the refrigerator to chill for at least 2 hours.

Step 4: Make the Strawberry Crunch Topping

  1. In a medium bowl, combine the crushed Golden Oreo cookies, crushed freeze-dried strawberries, and melted butter.
  2. Stir until the mixture is evenly coated and forms a crunchy topping. Set aside until ready to assemble.

Step 5: Prepare the Strawberry Sauce (Optional)

  1. In a small saucepan over medium heat, combine the diced strawberries, granulated sugar, and lemon juice.
  2. Stir frequently and cook for about 10 minutes, or until the strawberries break down and the sauce thickens.
  3. Remove from heat and allow the sauce to cool completely.

Step 6: Assemble the Cheesecake Cups

  1. Once the cheesecake cups are fully chilled, generously spoon the strawberry crunch topping over each cup.
  2. (Optional) Drizzle each cheesecake cup with a little strawberry sauce for an extra burst of strawberry flavor.

Details

  • Prep Time: 20 minutes
  • Bake Time: 20 minutes
  • Chill Time: 2 hours
  • Total Time: 2 hours 40 minutes
  • Servings: 12 cheesecake cups

Tips for the Best Strawberry Crunch Cheesecake Cups

  • Stronger Strawberry Flavor: Swap out freeze-dried strawberries for strawberry-flavored gelatin powder in the crunch topping if you want a more intense strawberry taste.
  • Storage: Store these cheesecake cups in an airtight container in the refrigerator for up to 3 days to keep them fresh.
  • Freezing Option: You can freeze these cheesecake cups for up to a month. Simply thaw them in the refrigerator before serving.

Enjoy these delightful Strawberry Crunch Cheesecake Cups, perfect for satisfying your sweet cravings!