Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz (450g) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1/4 cup heavy cream
For the Strawberry Crunch Topping:
1 cup freeze-dried strawberries, crushed
1 cup golden Oreo crumbs
1/4 cup unsalted butter, melted
Directions:
Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of each muffin liner to form the crust.
Bake the crust for 5 minutes, then remove from the oven and set aside to cool.
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and heavy cream until fully combined.
Pour the cheesecake batter over the cooled crusts, filling each muffin liner almost to the top.
Bake in the preheated oven for 18-20 minutes, or until the centers are set. Allow to cool in the pan before refrigerating for at least 2 hours.
In a separate bowl, combine crushed freeze-dried strawberries, Oreo crumbs, and melted butter to make the strawberry crunch topping.
Once the cheesecakes are chilled, sprinkle the strawberry crunch topping generously over each cheesecake.
Serve and enjoy!
Prep Time: 20 mins | Cooking Time: 20 mins | Total Time: 2 hrs 40 mins (includes chilling time)
Kcal: 300 | Servings: 12
