Delicious Strawberry Crunch Cheesecake Cups

Indulge in these delightful strawberry crunch cheesecake cups—a perfect blend of creamy cheesecake, sweet strawberries, and a crunchy topping. Ideal for parties, gatherings, or simply as a treat to satisfy your sweet tooth!

Ingredients

For the Crust:

• 1 cup crushed graham crackers or digestive biscuits
• 3 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• A pinch of salt

For the Cheesecake Filling:

• 16 oz (450g) cream cheese, softened at room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 cup sour cream
• Zest of 1 lemon

For the Strawberry Filling:

• 1 1/2 cups fresh strawberries, hulled and diced
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon lemon juice

For the Crunch Topping:

• 1 cup crushed vanilla wafer cookies
• 1/2 cup freeze-dried strawberries, crushed
• 2 tablespoons unsalted butter, melted
• 2 tablespoons brown sugar

 

Instructions

Step 1: Prepare the Crust

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
2. Combine Ingredients: In a medium bowl, mix together 1 cup of crushed graham crackers, 3 tablespoons of melted butter, 2 tablespoons of granulated sugar, and a pinch of salt until the mixture resembles wet sand.
3. Form the Crusts: Spoon about 1 tablespoon of the crumb mixture into each muffin liner. Press down firmly using the back of a spoon or a small glass to create an even layer.
4. Bake: Place the muffin tin in the preheated oven and bake for 5-7 minutes, or until the crusts are lightly golden. Remove from the oven and set aside to cool.

Step 2: Prepare the Cheesecake Filling

5. Beat Cream Cheese: In a large mixing bowl, beat 16 oz of softened cream cheese with an electric mixer on medium speed until smooth and creamy.
6. Add Sugar and Eggs: Gradually add 1/2 cup of granulated sugar and continue to beat until well combined. Add the 2 eggs, one at a time, beating well after each addition.
7. Add Remaining Ingredients: Mix in 1 teaspoon of pure vanilla extract, 1/4 cup of sour cream, and the zest of 1 lemon. Beat until the mixture is smooth and no lumps remain.
8. Fill Muffin Cups: Evenly distribute the cheesecake filling over the cooled crusts, filling each liner about 2/3 full.

Step 3: Prepare the Strawberry Filling

9. Cook Strawberries: In a small saucepan over medium heat, combine 1 1/2 cups of diced strawberries and 1/4 cup of granulated sugar. Stir frequently and cook until the strawberries release their juices, about 5 minutes.
10. Thicken the Mixture: In a small bowl, whisk together 1 tablespoon of cornstarch and 1 tablespoon of water to create a slurry. Pour the slurry into the strawberry mixture along with 1 teaspoon of lemon juice.
11. Simmer: Continue to cook the strawberry mixture for another 2-3 minutes, stirring constantly, until it thickens.
12. Cool Slightly: Remove the saucepan from the heat and let the strawberry filling cool for a few minutes.
13. Top Cheesecake Filling: Spoon about 1 teaspoon of the strawberry filling onto the center of each cheesecake cup. Use a toothpick or skewer to gently swirl the strawberry mixture into the cheesecake batter for a marbled effect.

Step 4: Bake the Cheesecake Cups

14. Bake: Return the muffin tin to the oven and bake for 18-20 minutes, or until the edges are set and the centers slightly jiggle when the pan is gently shaken.
15. Cool to Room Temperature: Remove the cheesecake cups from the oven and allow them to cool in the pan for about 30 minutes.
16. Refrigerate: Transfer the muffin tin to the refrigerator and chill the cheesecake cups for at least 2 hours, or preferably overnight, to set completely.

Step 5: Prepare the Crunch Topping

17. Combine Ingredients: In a medium bowl, mix together 1 cup of crushed vanilla wafer cookies, 1/2 cup of crushed freeze-dried strawberries, 2 tablespoons of melted unsalted butter, and 2 tablespoons of brown sugar.
18. Mix Well: Stir until all the ingredients are well combined and the mixture is crumbly.

Step 6: Assemble and Serve

19. Add Crunch Topping: Once the cheesecake cups are thoroughly chilled, remove them from the muffin tin and peel off the liners. Generously sprinkle the crunch topping over each cheesecake cup, pressing lightly so it adheres.
20. Garnish (Optional): For an extra touch, top each cheesecake cup with a fresh strawberry slice or a dollop of whipped cream.

 

Enjoy Your Homemade Treats!

These strawberry crunch cheesecake cups are ready to be devoured. The combination of creamy cheesecake, tangy strawberry filling, and crunchy topping creates a symphony of textures and flavors in every bite. They’re not only delicious but also visually appealing—making them a perfect dessert for any occasion.

Tips:

• Make Ahead: These cheesecake cups can be made a day in advance and stored in the refrigerator.
• Storage: Keep any leftovers in an airtight container in the fridge for up to 3 days.
• Variations: Feel free to experiment with different fruits like blueberries or raspberries for the filling and topping.