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Strawberry Crunch Cheesecake Bites
1. Make the Crust Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, mix the vanilla wafer crumbs, 4 tbsp melted butter, and granulated sugar. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Place in the freezer for 10 minutes to set while you make the filling.
2. Make the Filling In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate cold bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
3. Assemble Layer Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.
4. Make the Strawberry Crunch In a small bowl, mix the crushed Golden Oreos, strawberry gelatin powder (or freeze-dried strawberries), and 2 tbsp melted butter. Stir until the mixture resembles coarse, damp crumbs.
5. Top and Chill Sprinkle the strawberry crunch topping generously over the cheesecake layer. Press down very lightly so it sticks. Cover and refrigerate for at least 4 hours (or freeze for 2 hours for cleaner slices).
6. Serve Lift the cheesecake out of the pan using the parchment paper handles. Cut into small bite-sized squares. Serve chilled.
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