1-Getting started: Getting started with these Strawberry Crunch Cheesecake Bites is straightforward and fun, beginning with preheating your oven to 350°F (175°C). Line a muffin tin with paper liners to keep things easy and mess-free. This step ensures your bites come out neatly and ready for that delicious topping.

2-Mix the crust ingredients: Mix the 1 ½ cups graham cracker crumbs with 6 tablespoons melted butter until it feels like wet sand, then press about one tablespoon into each liner for a solid crust. In a bowl, beat the 16 oz softened cream cheese until smooth, and add the 3 eggs one at a time, followed by 1 teaspoon vanilla extract and the 14 oz can of sweetened condensed milk until everything blends nicely.

3-Fill and bake: Divide the filling into the liners, filling each about ¾ full, and bake for 13 to 15 minutes until the edges set but the center still jiggles a bit. Let them cool to room temperature for about an hour, then chill in the fridge for at least four hours to firm up. For the strawberry glaze, cook 2 cups diced strawberries with ¼ cup sugar and 1 tablespoon fresh lemon juice over medium-low heat for 10 to 15 minutes until it thickens, then let it cool.

4-Preparing the Toppings: Mix 16 crushed golden sandwich cookies with 3 tablespoons strawberry-flavored gelatin powder and 2 tablespoons melted butter to create that crunchy topping it should look like wet sand for the best texture. Beat 1 cup heavy cream with ½ teaspoon vanilla extract and 2 tablespoons powdered sugar until stiff peaks form, and get it into a piping bag for easy decorating.

5-Assemble: To put it all together, spoon the glaze over each chilled cheesecake, add the crunch topping, pipe on a dollop of whipped cream, place a sliced strawberry on top, and sprinkle more crunch for extra flair.