Cream Cheese (softened)
Granulated Sugar
Sour Cream
Eggs (room temperature)
Vanilla Extract
Graham Cracker Crumbs
Melted Butter
Granulated Sugar (for crust)
All-Purpose Flour
Rolled Oats
Granulated Sugar (for topping)
Brown Sugar
Cold Butter (cut into small pieces)
Freeze-Dried Strawberries
Preheat oven to 350°F (175°C). Line a 24-cup mini muffin tin with paper liners.
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
Press about 1 tablespoon of the mixture into the bottom of each muffin liner.
Bake for 5-7 minutes, or until the crust is lightly golden. Let cool slightly.
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Beat in the sour cream until well combined.
Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
Stir in the vanilla extract.
In a medium bowl, whisk together the flour, rolled oats, granulated sugar, and brown sugar.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Stir in the freeze-dried strawberry powder.
Spoon the cheesecake filling into each muffin liner, filling them almost to the top.
Sprinkle the strawberry crunch topping evenly over each cheesecake bite.
Bake for 18-20 minutes, or until the edges are set and the center is slightly wobbly.
Let the cheesecakes cool completely in the muffin tin before refrigerating for at least 2 hours.
- Author: nyla
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 150-200 calories
- Sugar: 8-10 g
- Fat: 10-15 g
- Carbohydrates: 12-15 g
- Fiber: 0 g
- Protein: 2-3 g
