Strawberry Cheesecake Crunch Cup (Print Version)
Ingredients:
01 -
1 cup graham cracker crumbs.
02 -
2 tbsp granulated sugar.
03 -
1/4 cup unsalted butter, melted.
04 -
8 oz cream cheese, softened.
05 -
1/2 cup powdered sugar.
06 -
1 tsp vanilla extract.
07 -
1/2 cup heavy whipping cream.
08 -
1 cup freeze-dried strawberries.
09 -
1 cup golden Oreos.
10 -
3 tbsp unsalted butter, melted.
11 -
1 cup fresh strawberries, diced.
12 -
2 tbsp granulated sugar.
13 -
1 tbsp lemon juice.
Instructions:
01 -
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
02 -
Divide the mixture evenly among serving cups, pressing down firmly to form a crust layer. Set aside.
03 -
In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
04 -
Add the vanilla extract and mix until combined.
05 -
In a separate bowl, whip the heavy whipping cream until stiff peaks form.
06 -
Gently fold the whipped cream into the cream cheese mixture until well combined.
07 -
Spoon or pipe the cheesecake filling over the crust in each cup.
08 -
In a food processor, pulse the freeze-dried strawberries and golden Oreos until fine crumbs form.
09 -
Transfer to a bowl and mix in the melted butter until the mixture is crumbly.
10 -
In a small bowl, combine the diced strawberries, granulated sugar, and lemon juice. Mix well and let it sit for 5-10 minutes to release the juices.
11 -
Sprinkle the strawberry crunch topping over the cheesecake layer in each cup.
12 -
Spoon the strawberry topping over the crunch layer.
13 -
Refrigerate the cups for at least 1 hour to set.
Notes:
01 -
These no-bake cups are perfect for a quick dessert with minimal prep time.
02 -
You can make them ahead of time and chill them until ready to serve.