Ingredients:
Graham Cracker Crust:
1 cup crushed graham crackers
2 tbsp melted butter
1 tbsp sugar
Cheesecake Filling:
16 oz (2 blocks) cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
½ cup heavy whipping cream
Strawberry Filling:
½ cup strawberry preserves or strawberry pie filling
½ cup fresh diced strawberries (optional)
Strawberry Crunch Topping:
10 Golden Oreos, crushed
2 tbsp melted butter
2 tbsp strawberry Jell-O powder
Strawberry Glaze:
¼ cup strawberry preserves
1 tbsp water
Instructions:
Preheat oven to 325°F (160°C). Line a mini muffin pan with cupcake liners.
Combine graham cracker crumbs, melted butter, and sugar. Press a small amount into the bottom of each liner to form the crust. Bake 5–7 minutes, then let cool.
In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, then fold in heavy whipping cream until creamy and fluffy.
Spoon a layer of cheesecake filling over the cooled crusts. Add a small dollop of strawberry preserves or filling in the center of each. Cover with more cheesecake filling to encase the strawberry layer.
For the strawberry crunch topping, mix crushed Oreos, melted butter, and strawberry Jell-O powder. Sprinkle over the top of each cheesecake.
Bake for 15–18 minutes, until the edges are set. Cool completely, then chill in the refrigerator for at least 2 hours.
Prepare the strawberry glaze by heating strawberry preserves with water until smooth. Drizzle over the chilled mini cheesecakes before serving.