Discover your new summertime favorite with our recipe for Strawberry Shortcake-Crunch Mini Cheesecakes! Crunchy, creamy, and just the right size, these delicious strawberry shortcake-crunch mini cheesecakes are a creamy take on a nostalgic ice cream truck classic.
Combine 1/3 cup cookie crumbs and strawberries; reserve for later use. Mix remaining cookie crumbs with butter; press onto bottoms of 12 paper-lined muffin pan cups. Bake 8 min.
Meanwhile, beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Spoon evenly over crusts.
Bake 22 to 25 min. or until centers of cheesecakes are almost set. Cool completely.
Refrigerate cheesecakes 2 hrs.
Top with COOL WHIP and reserved crumb mixture just before serving.
These fun mini cheesecakes can be stored in the refrigerator up to 3 days, or frozen up to 1 month. If freezing cheesecakes, thaw overnight in refrigerator before serving.
With their built-in portion control, these easy-to-serve cheesecakes are a welcome addition to any celebration.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 10g
Trans Fat 0.5g
Total Carbohydrates 21g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.