Strawberry Shortcake Crunch Mini Cheesecakes Recipes

STRAWBERRY CRUNCH CHEESECAKE

Steps:

• Prepare a 7" springform pan with nonstick spray. Place the graham crackers in a food processor and pulse until you get a fine crumb.
• Add butter and salt and pulse until combined.
• Pour the crumbs into the bottom of the pan and use a clean hand or spoon to press into the bottom of the pan to form the crust. Place in the freezer.
• In a large bowl using a hand mixer (you can also use a stand mixer with a paddle attachment) cream the cream cheese for 3-4 minutes until there are no lumps and it is completely smooth. Be sure to scrape the bowl at least 2 times during this time.
• Add in the sugar and flour and mix well until combined and fluffy. Scrape the sides and bottom of the bowl.
• Add in the sour cream and vanilla extract and mix until just combined. Scrape the sides and bottom of bowl.
• Make sure there are no lumps in the batter. If there is, mix for an additional few minutes.
• Add the eggs one at a time, making sure to completely combine the first before adding the second. Be careful not to overmix here, you just want to mix long enough that you don't see the yolk anymore.
• Remove the crust from the freezer and add the cheesecake batter into the pan. Tap the pan on the counter a couple of times to remove any air bubbles.
• Cover the spring form pan completely with aluminum foil making sure to seal well around the top.
• Using another piece of aluminum foil, make a sling by folding the foil from long end to long end. Place underneath the cheesecake to help you drop it down into the Instant Pot.
• Prepare your Instant Pot by adding in the trivet and adding one cup of water.
• Place the cheesecake on the trivet and seal the lid.
• Set your pot on high pressure for 35 minutes and allow to naturally release.
• Once you can open the lid, remove the cheesecake, allow to cool on the counter. Once cooled, place in the refrigerator for at least four hours but best overnight.
• Once the cheesecake is set, prepare the topping by adding the vanilla cookies into a food processor and pulse until you get small crumbs.
• Remove half of the cookies and place in a small bowl. Add the JellO mix and the whipped cream. Incorporate the whipped cream and JellO powder with a fork until all ingredients are combined. The mixture should clump up.
• Place the strawberry cookie crumbs back into the food processor and pulse a few more times to combine.
• Pour the strawberry topping over the cheesecake and use an offset spatula to smooth over the top.
• Take some of the crumble mixture and use your hands to break up the bigger pieces and sprinkle over the cheesecake. Repeat with as little or as much of the crumble as you wish.
• Serve and enjoy!

STRAWBERRY SHORTCAKE-CRUNCH MINI CHEESECAKES

Steps:

• Heat oven to 325°F.
• 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.