I take the tin from the freezer and, using a cookie scoop or two spoons, divide the cheesecake filling evenly among the 12 cups, filling each about 3/4 of the way full. I give the tin a gentle tap on the counter to release any air bubbles. They bake in a preheated 325°F (160°C) oven for about 18-22 minutes. The trick is to pull them when the edges look set, but the centers still have a slight, delicate jiggle. They will firm up dramatically as they cool. I made the mistake of waiting for them to look completely solid once, and they were overbaked and dense.
While they cool completely in the tin on a wire rack, I make the magic strawberry crunch topping. I wipe out my food processor and add the freeze-dried strawberries, pulsing them into a fine, vibrant pink powder. In a small bowl, I combine this strawberry powder with the vanilla cookie crumbs. I drizzle in the 2 tablespoons of melted butter and mix with a fork until the mixture looks like coarse, colorful sand. Once the cheesecake bites are completely cool, I carefully peel off the liners and roll the tops of each bite in this strawberry crunch mixture, pressing gently to adhere. The contrast of the cool, smooth cheesecake and the crispy, fruity topping is everything.
Pro Tips for Best Results
To guarantee a silky-smooth filling, I now pass my cheesecake batter through a fine-mesh sieve after mixing. It sounds fussy, but it catches any tiny, stubborn lumps of cream cheese that your mixer missed. I tested a batch with and without sieving, and the difference in the final texture was like night and day. The sieved batch was flawlessly velvety.
For the absolute best strawberry flavor and color in your crunch topping, seek out 100% freeze-dried strawberries with no added sugar. The ones that are just “strawberries” will give you a brighter, tangier, more vibrant result than a “strawberry crunch” mix that might have sweeteners and other colors already added. I get mine from the health food aisle or a big-box store.(See the next page below to continue…)