Ingredients:

  • 24 Golden Oreo cookies
  • 4 tbsp unsalted butter, melted
  • 1/4 tsp Kosher salt
  • 16 oz full-fat cream cheese, brick style, softened
  • 1/2 cup powdered sugar, sifted
  • 1 tsp pure vanilla bean paste
  • 1/2 cup cold heavy whipping cream
  • 1/4 cup strawberry preserves
  • 10 Golden Oreo cookies (for topping)
  • 1/2 cup freeze-dried strawberries
  • 2 tbsp unsalted butter, melted (for topping)

Instructions:

  1. Pulse 24 Golden Oreos in a food processor until they reach the consistency of fine sand. Mix with 4 tablespoons of melted butter and salt.
  2. Press approximately 1 tablespoon of the crust mixture into the bottom of 24 lined mini muffin tins. Refrigerate while preparing the filling.
  3. Using an electric hand mixer, beat the softened cream cheese with powdered sugar and vanilla bean paste until completely smooth and aerated.
  4. In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture.
  5. Swirl in the strawberry preserves and pipe or spoon the filling evenly over the prepared crusts.
  6. For the crunch topping, pulse the remaining 10 Oreos and freeze-dried strawberries into coarse crumbs. Toss with 2 tablespoons of melted butter to coat.
  7. Sprinkle the strawberry crunch over the bites and chill in the refrigerator for at least 4 hours before serving.