Step 1: Prepare the Strawberry Crunch Topping

In a bowl, add crushed golden Oreos and vanilla cookies.
Pour in melted butter and strawberry gelatin powder or strawberry powder.
Mix until fully coated and crumbly.

Spread mixture onto a baking sheet and bake at 300°F (150°C) for 8 minutes OR leave no-bake if you prefer soft crumble.

Let cool completely, then re-crush into small crumbs. Set aside.

Step 2: Make the Crust

Line a mini muffin or regular muffin pan with paper liners.

Mix the crushed cookies, melted butter, and sugar until the texture resembles wet sand.
Spoon about 1 tablespoon into each liner and press down firmly using the back of a spoon.

Freeze for 10 minutes to help the base set.

Step 3: Prepare the Cheesecake Filling

In a large bowl, beat softened cream cheese until smooth and creamy.
Add powdered sugar, vanilla, and lemon juice. Mix until fully combined.

In a separate bowl, whip cold heavy cream until stiff peaks form.
Fold whipped cream into the cream cheese mixture gently until smooth and fluffy.

You should have a velvety, pipeable cheesecake filling.

Step 4: Assemble the Cheesecake Bites

Using a piping bag or spoon, fill each crust cup with cheesecake filling almost to the top.

Smooth the top or create swirl patterns if piping.

Step 5: Add Strawberry Crunch Topping

Sprinkle a thick layer of the strawberry crunch topping over each cheesecake bite.
Press lightly so the crumble sticks to the filling.

Step 6: Chill

Refrigerate for 2–4 hours, or until fully set.
For the firmest bites, chill overnight.

Step 7: Serve and Decorate

Before serving, top with:

• A dollop of whipped cream

• A fresh strawberry slice

• Extra crumble

Serve chilled for the best flavor and texture.