Ingredients
— For the Strawberry Crunch Topping —
1 package (14.3 oz) Golden Oreos, crushed
6 tablespoons unsalted butter, melted
1 box (3 oz) Strawberry Jell-O mix (just the dry powder)
— For the Cheesecake —
2 blocks (16 oz total) cream cheese, softened to room temperature
¾ cup granulated sugar
2 large eggs, room temperature
½ cup sour cream
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
Pinch of salt
Optional Garnish: Fresh strawberries or whipped cream
Instructions
1. Preheat your oven to 350°F (175°C). Line a standard mini-muffin tin with paper liners (this recipe makes about 24-30 mini bites).
2. **Make the Strawberry Crunch:** Place the Golden Oreos in a food processor or ziplock bag and crush them into coarse crumbs. In a small bowl, mix the crumbs with the dry Strawberry Jell-O powder and the 6 tablespoons of melted butter until the mixture resembles wet sand.
3. Spoon about 1 teaspoon of the crunch mixture into the bottom of each mini muffin liner. Press down firmly to create the crust. Reserve the remaining crunch mixture for the topping (set aside).
4. **Make the Cheesecake Filling:** In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy (do not overbeat).
5. Add the eggs one at a time, mixing on low speed just until combined.
6. Stir in the sour cream, vanilla extract, flour, and salt. Mix until the batter is smooth.
7. Scoop the cheesecake batter into the mini muffin tins, filling them almost to the top (over the crust).
8. Sprinkle the remaining strawberry crunch mixture generously over the tops of the cheesecakes. Gently press the crumbs down so they stick to the batter.
9. Bake for 15-20 minutes, or until the centers are set (they should not be liquid, but a little jiggle is okay).
10. Remove from the oven and let them cool in the pan for 20 minutes. Then, transfer them to the refrigerator to chill for at least 2 hours to firm up completely.
11. Serve chilled, optionally topped with a slice of fresh strawberry.
Notes
**Room Temp Ingredients:** Crucial! Ensure your cream cheese and eggs are at room temperature to avoid a lumpy batter.
**No Food Processor?** You can crush the cookies by placing them in a large ziplock bag and rolling over them with a rolling pin.
**Serving Tip:** These taste best when thoroughly chilled, as it helps the texture set like a firm cheesecake.
**Jell-O Powder:** Do not add water to the gelatin mix! You want the concentrated flavor and color from the dry powder.
- Prep Time: 20
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American