Creamy cheesecake with a buttery crust, topped with strawberry sauce and golden-pink crunch crumble — the perfect handheld dessert!
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp melted butter
For the Cheesecake Layer:
2 (8 oz) blocks cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1 tbsp all-purpose flour
For the Strawberry Topping:
1/2 cup strawberry preserves or strawberry pie filling
Optional: 1/4 tsp lemon juice for tang
For the Crunch Topping:
12 Golden Oreos
6 freeze-dried strawberries
2 tbsp melted butter
Instructions:
Step 1: Prep the Crust
Preheat oven to 325°F (163°C). Line an 8×8 pan with parchment.
Mix graham crumbs, sugar, and melted butter.
Press into bottom of pan and bake 10 minutes. Cool slightly.
Step 2: Make the Cheesecake
Beat cream cheese and sugar until smooth.
Add eggs one at a time, then vanilla, sour cream, and flour.
Pour over crust and bake 30–35 minutes until edges are set but center jiggles slightly.
Cool completely, then chill 4+ hours or overnight.
Step 3: Make the Crunch
In a food processor, pulse Golden Oreos and freeze-dried strawberries into crumbs.
Stir in melted butter until crumbly.
Step 4: Assemble
Spread strawberry preserves or filling over cheesecake.
Top with the crunch mixture, pressing it in gently.
Slice into squares and serve chilled!
Pro Tip:
Use cupcake liners in a muffin tin for mini versions! Perfect for parties or selling by the dozen.
enjoy