Description
These Strawberry Crunch Cheesecake Bites are bite-sized, no-bake treats that combine a creamy cheesecake filling with a nostalgic strawberry crunch topping inspired by strawberry shortcake ice cream bars. Perfectly portioned, they’re easy to make and even easier to enjoy. Whether you’re hosting a party, need a quick dessert, or want a delicious treat, these bites are sure to be a hit!
Ingredients
Scale
For the Crust:
- 1 1/2 cups Graham cracker crumbs (or substitute with vanilla wafer crumbs for a twist)
- 1/3 cup Granulated sugar
- 6 tbsp Unsalted butter, melted
For the Cheesecake Filling:
- 2 cups Cream cheese, softened to room temperature
- 3/4 cup Granulated sugar
- 1 tbsp Lemon juice (for a hint of tanginess)
- 1 tsp Vanilla extract
- 1 cup Whipping cream, whipped until stiff peaks form
For the Strawberry Crunch Topping:
- 1 cup Freeze-dried strawberries, finely crushed
- 1 cup Golden Oreo crumbs (use the cream-filled center for added richness)
- 2 tbsp Unsalted butter, melted
Instructions
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture has a sand-like texture.
- Line a mini muffin tin or silicone mold with liners. Divide the crust mixture evenly, pressing down firmly to create a compact crust base.
- Place the pan in the refrigerator to chill for 10 minutes, allowing the crust to set.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar, lemon juice, and vanilla extract. Mix until well combined and smooth.
- Carefully fold in the whipped cream, keeping the filling light and fluffy. Avoid over-mixing.
- Spoon or pipe the cheesecake filling over the prepared crusts in the muffin tin, smoothing the tops for an even layer.
- Create the Strawberry Crunch Topping:
- In a food processor, pulse the freeze-dried strawberries and Golden Oreos until you have a fine, crumbly mixture.
- Add the melted butter, stirring until the crumbs are evenly coated and start to clump together slightly.
- Sprinkle the strawberry crunch topping generously over each cheesecake bite, pressing gently to ensure it sticks to the filling.
- Chill and Serve:
- Place the cheesecake bites in the refrigerator and chill for at least 4 hours or preferably overnight.
- When ready to serve, gently pop the bites out of the mold. Garnish with a drizzle of strawberry syrup or fresh strawberries for extra flavor.
Notes
- Make Ahead: These cheesecake bites can be made a day in advance and stored in the refrigerator until serving.
- Storage: Keep refrigerated in an airtight container for up to 5 days or freeze for up to 2 months. Let frozen bites thaw in the refrigerator before serving.
- Variations: Try using different freeze-dried fruits like raspberries or mango for a unique flavor twist. A chocolate crust also works well with the strawberry filling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no-bake)
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 120 kcal
- Sugar: 7g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 0.5g
- Cholesterol: 25mg