Ingredients

For the crust:
• 1 cup (100g) graham cracker crumbs
• 2 tbsp granulated sugar
• 3 tbsp unsalted butter, melted

For the filling:
• 8 oz (225g) cream cheese, softened
• ¼ cup (60g) powdered sugar
• ½ tsp vanilla extract
• ½ cup (120g) whipped topping (like Cool Whip), thawed
• ⅓ cup strawberry jam or puréed fresh strawberries (well-drained)

For the crunch topping:
• ¼ cup freeze-dried strawberries, crushed
• 2 tbsp graham cracker crumbs
• Optional: 1 tsp melted butter to bind

Instructions

Crust: Mix graham crumbs, sugar, and melted butter. Press 1 tsp into bottom of each cup in a 24-cup mini muffin tin. Chill 10 min.
Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping. Divide mixture in half. Swirl strawberry jam into one half.
Spoon plain filling into half the cups; strawberry swirl into the other half—or layer both for marbled effect.
Topping: Mix crushed freeze-dried strawberries and graham crumbs. Sprinkle over each bite.
Chill at least 2 hours (or freeze 30 min for firmer texture).
To serve, run a warm knife around edges or pop out gently. Keep refrigerated.