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