Step 1: Prepare the Strawberry Crunch Topping
In a bowl, add crushed golden Oreos and vanilla cookies.
Pour in melted butter and strawberry gelatin powder or strawberry powder.
Mix until fully coated and crumbly.
Spread mixture onto a baking sheet and bake at 300°F (150°C) for 8 minutes OR leave no-bake if you prefer soft crumble.
Let cool completely, then re-crush into small crumbs. Set aside.
Step 2: Make the Crust
Line a mini muffin or regular muffin pan with paper liners.
Mix the crushed cookies, melted butter, and sugar until the texture resembles wet sand.
Spoon about 1 tablespoon into each liner and press down firmly using the back of a spoon.
Freeze for 10 minutes to help the base set.
Step 3: Prepare the Cheesecake Filling
In a large bowl, beat softened cream cheese until smooth and creamy.
Add powdered sugar, vanilla, and lemon juice. Mix until fully combined.
In a separate bowl, whip cold heavy cream until stiff peaks form.
Fold whipped cream into the cream cheese mixture gently until smooth and fluffy.
You should have a velvety, pipeable cheesecake filling.
Step 4: Assemble the Cheesecake Bites
Using a piping bag or spoon, fill each crust cup with cheesecake filling almost to the top.
Smooth the top or create swirl patterns if piping.
Step 5: Add Strawberry Crunch Topping
Sprinkle a thick layer of the strawberry crunch topping over each cheesecake bite.
Press lightly so the crumble sticks to the filling.
Step 6: Chill
Refrigerate for 2–4 hours, or until fully set.
For the firmest bites, chill overnight.
Step 7: Serve and Decorate
Before serving, top with:
Serve chilled for the best flavor and texture.
