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Strawberry Crunch Cheesecake Cups

Nostalgic no-bake dessert cups featuring layers of creamy cheesecake mousse, fresh strawberries, and a buttery Golden Oreo strawberry crunch topping.
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Crunch
  • 20 Golden Oreo cookies
  • 4 tbsp unsalted butter melted
  • 3 tbsp strawberry gelatin powder unprepared
Cheesecake Filling
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1.5 cups heavy whipping cream cold
Strawberry Layer
  • 1 lb fresh strawberries diced
  • 2 tbsp granulated sugar

Equipment

  • Food Processor
  • Hand Mixer
  • Mixing bowls
  • Piping bag
  • Plastic dessert cups

Method
 

  1. Crush Golden Oreos into coarse crumbs using a food processor or rolling pin.
  2. Mix crushed Oreos with strawberry gelatin powder and melted butter until combined and crumbly. Set aside.
  3. In a small bowl, toss diced strawberries with granulated sugar and let sit for 15 minutes to release juices.
  4. In a large bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth.
  5. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
  6. To assemble, place a spoonful of crunch mixture into the bottom of each cup.
  7. Pipe a layer of cheesecake filling, followed by a layer of strawberries.
  8. Repeat layers until the cup is full, finishing with a sprinkle of crunch topping.

Notes

For a crunchier texture, you can bake the crumble mixture at 350°F for 5 minutes and let cool before assembling.