Mini Cheesecakes with Strawberry Glaze
Delightful mini cheesecakes with a creamy filling, topped with fresh strawberry glaze and a crunchy Oreo mixture.
Equipment
- Muffin tin For baking the mini cheesecakes.
- Stand Mixer To mix the cheesecake filling and whipped cream.
- Saucepan For cooking the strawberry glaze.
- Piping bag For decorating with whipped cream.
Ingredients
Main Ingredients
- 1.5 cup graham cracker crumbs about 12 whole crackers
- 6 tablespoons melted butter
- 16 oz cream cheese softened
- 3 whole eggs room temperature
- 1 teaspoon vanilla extract
- 14 oz sweetened condensed milk
- 2 cup diced strawberries
- 0.25 cup sugar
- 1 tablespoon fresh lemon juice
- 1 cup heavy cream
- 0.5 teaspoon vanilla
- 2 tablespoons powdered sugar or to taste
- 16 whole golden Oreos crushed
- 3 tablespoons strawberry jello mix or use the entire 3 oz pack
- 2 tablespoons melted butter
- whole additional strawberries to decorate
Instructions
- Preheat the oven to 350°F (175°C). Line a standard muffin tin with paper liners and set aside.
- In a medium bowl, mix graham cracker crumbs and melted butter until it resembles wet sand. Press about a tablespoon of the mixture into each cupcake liner to form the crust.
- In a stand mixer bowl, beat cream cheese until smooth. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in vanilla extract and sweetened condensed milk until well combined.
- Divide the cheesecake filling among the cupcake liners, filling each about ¾ full. Bake for 13-15 minutes until set with a slight jiggle in the center. Let cool to room temperature, then chill for at least four hours.
- In a saucepan, cook diced strawberries, sugar, and lemon juice over medium heat until thickened, about 10 minutes. Stir occasionally. Let it cool.
- Combine crushed Oreos, strawberry jello mix, and melted butter in a bowl until it resembles wet sand.
- In a stand mixer, combine heavy cream, vanilla, and powdered sugar until stiff peaks form. Transfer to a piping bag for easy decorating.
- To assemble, spoon strawberry glaze on each cheesecake, add the crumble topping, pipe whipped cream on top, place a sliced strawberry on each, and sprinkle with more strawberry crunch.
Notes
These mini cheesecakes can be stored in the refrigerator for up to 3 days. Customize with your favorite fruit toppings or nuts for variety.