Introduction
Mini Strawberry Crunch Stuffed Cheesecakes are the perfect combination of creamy texture, fruity sweetness, and nostalgic crunch. These individual cheesecakes feature a smooth cheesecake base, a surprise strawberry-filled center, and a buttery strawberry crunch topping that adds contrast and visual appeal. I first made these when I wanted a dessert that felt bakery-worthy but was easy to portion and serve, and they quickly became a standout favorite. The mini size makes them ideal for gatherings, celebrations, or anytime you want a controlled indulgence without sacrificing flavor. Each bite delivers layers of richness balanced by bright strawberry notes and a satisfying crunch. Elegant yet approachable, these cheesecakes are as enjoyable to make as they are to eat.
Print
Mini Strawberry Crunch Stuffed Cheesecake – Creamy, Crunchy, and Irresistibly Decadent
- Total Time: 25 minutes plus freezing
- Yield: 10 mini cheesecakes
- Diet: Vegetarian
Description
Mini strawberry crunch stuffed cheesecakes featuring a creamy cheesecake center with a sweet strawberry filling, coated in a crunchy strawberry cookie crumble for a fun, indulgent dessert.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tbsp granulated sugar
- 225 g cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream
- 1/2 cup strawberry pie filling or strawberry preserves
- 1 cup golden sandwich cookies, crushed
- 1/2 cup freeze-dried strawberries, crushed
Instructions
- Line a muffin tin with cupcake liners.
- Mix graham cracker crumbs, melted butter, and granulated sugar.
- Press mixture firmly into the bottoms of the liners and chill for 10 minutes.
- Beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Whip heavy cream to stiff peaks and gently fold into cream cheese mixture.
- Spoon cheesecake mixture over crusts, creating a small well in the center.
- Add a spoonful of strawberry filling into each center.
- Cover with more cheesecake mixture and smooth the tops.
- Freeze for at least 2 hours until firm.
- Mix crushed cookies and freeze-dried strawberries.
- Remove cheesecakes from liners and roll sides in strawberry crunch mixture.
- Chill until ready to serve.
Notes
- Keep frozen until just before serving for best shape.
- You can substitute raspberries for strawberries.
- Store leftovers in the freezer.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Why You’ll Love This Recipe
These mini cheesecakes are perfectly portioned, visually appealing, and packed with layered texture. They are make-ahead friendly, easy to serve, and ideal for special occasions or dessert tables.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cream cheese
Cream cheese creates the rich, smooth base of the cheesecake and provides classic tangy flavor.
Granulated sugar
Sugar sweetens the cheesecake without overpowering the strawberry filling.
Eggs
Eggs give structure and help the cheesecake set with a creamy texture.
Vanilla extract
Vanilla enhances sweetness and rounds out the flavor profile.
Sour cream
Sour cream adds creaminess and prevents the cheesecake from tasting heavy.
Strawberry preserves
Strawberry preserves form the fruity stuffed center and add brightness.
Golden sandwich cookies
Golden cookies create the crunchy topping and base flavor for the strawberry crunch layer.
Freeze-dried strawberries
Freeze-dried strawberries intensify strawberry flavor and provide vibrant color in the crunch topping.
Butter
Butter binds the cookie crumbs and creates a rich, cohesive crunch topping.
Salt
Salt balances sweetness and enhances overall flavor.
Directions
Preheat the oven to 165°C and line a muffin tin with paper liners. In a bowl, combine crushed golden cookies with melted butter and a pinch of salt. Press a small amount of the mixture into the bottom of each liner and set aside.
In a mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in vanilla extract and sour cream until just combined.
Spoon a small amount of cheesecake batter into each crust. Add a teaspoon of strawberry preserves to the center, then cover with more cheesecake batter until nearly full.
Bake for 18 to 22 minutes, or until the centers are just set. Allow the cheesecakes to cool completely.
For the crunch topping, mix crushed golden cookies with finely crushed freeze-dried strawberries and melted butter. Sprinkle generously over each cheesecake before serving.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe makes 12 mini cheesecakes. Preparation takes approximately 25 minutes, baking takes 22 minutes, and cooling and setting require at least 1 hour.
Storage/reheating
Store mini cheesecakes in an airtight container in the refrigerator for up to four days. Serve chilled. Reheating is not recommended.
Variations and Customizations
These mini cheesecakes are highly adaptable. You can substitute strawberry preserves with raspberry or blueberry for a different fruit center. Chocolate sandwich cookies can replace golden cookies for a richer crunch base. For added indulgence, drizzle melted white chocolate over the topping. If you prefer a lighter texture, fold a small amount of whipped cream into the batter before baking. Each variation maintains the layered effect while offering a new flavor profile.
Nutrition and Dietary Info
| Nutrient | Amount per Serving |
|---|---|
| Calories | 290 kcal |
| Protein | 6 g |
| Carbs | 30 g |
| Fat | 17 g |
| Saturated Fat | 9 g |
| Fiber | 1 g |
| Sugar | 20 g |
| Sodium | 210 mg |
Expert Tips & Customizations
Use room temperature cream cheese
This ensures a smooth, lump-free batter.
Do not overbake
Slight jiggle in the center keeps the texture creamy.
Cool completely before topping
This prevents the crunch layer from softening.
Chill before serving
Chilling enhances flavor and structure.
FAQs
Can I make these cheesecakes ahead of time?
Yes, they are ideal for making one day in advance.
Can I freeze mini cheesecakes?
Yes, freeze without the crunch topping and add it after thawing.
Why did my cheesecakes crack?
Overmixing or overbaking can cause cracking.
Can I use fresh strawberries instead of preserves?
Yes, but cook them down slightly to thicken first.
Do I need a water bath?
No, mini cheesecakes bake evenly without one.
Can I make these gluten-free?
Yes, use gluten-free cookies for the crust and topping.
Conclusion
Mini Strawberry Crunch Stuffed Cheesecakes are a show-stopping dessert that delivers creamy richness, fruity sweetness, and irresistible crunch in every bite. Perfectly portioned and easy to prepare ahead of time, they are ideal for entertaining or treating yourself to something special. Once you make them, they are sure to become a favorite in your dessert rotation.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!