Description
These Strawberry Oreo Cheesecake Cups are the perfect individual-sized dessert! A crunchy Oreo crust is topped with a creamy cheesecake filling and fresh strawberry topping, making them a perfect blend of sweet, tart, and indulgent flavors. Easy to make and perfect for parties or a treat for yourself, these mini cheesecakes are sure to impress!
Ingredients
Scale
For the Crust:
- 16 Oreo cookies, crushed (plus extra for garnish)
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 ml) heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup sour cream
For the Strawberry Topping:
- 1 cup fresh strawberries, chopped
- 1 tbsp granulated sugar
- 1 tsp lemon juice
Instructions
- Make the Oreo Crust:
- In a food processor or using a plastic bag and rolling pin, crush the Oreos into fine crumbs.
- In a medium bowl, combine the crushed Oreos with melted butter. Mix well until the crumbs are fully coated.
- Spoon the Oreo mixture into the bottom of individual serving cups (ramekins or mason jars work well) and press down gently to form an even crust.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the powdered sugar, vanilla extract, and sour cream, and continue mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it.
- Assemble the Cheesecake Cups:
- Spoon the cheesecake filling on top of the Oreo crust in each cup, dividing it evenly.
- Smooth the tops with a spatula and refrigerate the cups for at least 2 hours or until fully set.
- Prepare the Strawberry Topping:
- In a small bowl, combine the chopped strawberries with sugar and lemon juice. Stir well and let it sit for about 10-15 minutes, allowing the strawberries to release their juices.
- Serve:
- Once the cheesecake cups have set, spoon the strawberry topping over the cheesecake filling just before serving. Garnish with extra crushed Oreos for a crunchy finish.
Notes
- If you want a smoother topping, you can blend the strawberries before adding the sugar and lemon juice.
- These cheesecake cups can be made in advance and stored in the fridge for up to 2-3 days.
- For a twist, you can try adding a drizzle of chocolate sauce or caramel over the top of the strawberries.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup (based on 6 servings)
- Calories: 380
- Sugar: 29g
- Sodium: 170mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg