Strawberry Shortcake No Bake Mini Cheesecakes for 12

Instructions:

1. Pulse the Golden Oreos and freeze-dried strawberries in a food processor until they resemble fine, pink flecked sand. Drizzle in the melted butter and pulse until combined.
2. Firmly press 2 tablespoons of the crumb mixture into the bottom of 12 muffin liners. Place in the freezer to set while preparing the filling.
3. In a large bowl, beat the softened cream cheese, powdered sugar, vanilla bean paste, and lemon juice until 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 using a rubber spatula until no streaks remain.
5. Pipe or spoon the cheesecake filling into the prepared cups. Refrigerate for at least 2 hours to allow the structure to set.
6. In a small bowl, toss the diced fresh strawberries with granulated sugar and lemon zest. Let sit for 15 minutes until syrupy, then spoon over the chilled cheesecake cups before serving.