Strawberry Crunch Cheesecake Bites are a delightful, no-bake dessert that combines creamy cheesecake filling, a sweet strawberry crunch topping, and a graham cracker crust into bite-sized perfection. Perfect for parties, potlucks, or an indulgent snack, these treats are sure to impress!
Why Youโll Love This Recipe
- Easy to make: No baking required, making it simple and quick for any skill level.
- Crowd-pleaser: These bite-sized treats are perfect for sharing and always a hit at gatherings.
- Customizable: Add your own twist with different toppings or fillings.
- Portable: Great for picnics, potlucks, or as a grab-and-go snack.
- Rich and indulgent: Combines the flavors of cheesecake, strawberries, and crunchy goodness in every bite.
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
- Cream cheese
- Powdered sugar
- Vanilla extract
- Heavy whipping cream
- Graham cracker crumbs
- Butter
- Freeze-dried strawberries
- Vanilla sandwich cookies
Directions
- Prepare the crust: Combine graham cracker crumbs and melted butter. Press the mixture into a lined mini muffin tin or small silicone molds to form the base. Refrigerate to set.
- Make the cheesecake filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then fold it into the cream cheese mixture.
- Assemble the bites: Pipe or spoon the cheesecake filling onto the prepared crusts. Smooth the tops if needed.
- Create the crunch topping: Blend freeze-dried strawberries and vanilla sandwich cookies into crumbs. Sprinkle the mixture generously over the cheesecake bites.
- Chill: Refrigerate the bites for at least 2 hours or until set.
- Serve: Carefully remove the bites from the molds and serve chilled.
Servings and Timing
- Servings: Approximately 12-15 cheesecake bites (depending on the size of your molds).
- Prep Time: 25 minutes
- Chill Time: 2 hours
Variations
- Flavor swaps: Use different freeze-dried fruits such as raspberries, blueberries, or mango for unique flavors.
- Chocolate twist: Add a drizzle of melted chocolate over the bites before chilling.
- Cookie crusts: Substitute graham crackers with Oreo crumbs or digestive biscuits.
- Tropical version: Incorporate coconut flakes into the crunch topping for a tropical twist.
Storage/Reheating
- Storage: Store the bites in an airtight container in the refrigerator for up to 5 days.
- Freezing: Place the bites on a tray in the freezer until solid, then transfer them to a freezer-safe container. Freeze for up to 1 month. Thaw in the refrigerator before serving.
- Reheating: These are best enjoyed cold, so reheating isnโt necessary.
FAQs
1. Can I make these ahead of time?
Yes! These bites can be made a day in advance and stored in the refrigerator until ready to serve.
2. Can I use fresh strawberries instead of freeze-dried ones?
Fresh strawberries can add moisture, which might affect the crunch. Stick with freeze-dried for the topping.
3. What can I use if I donโt have a mini muffin tin?
Small silicone molds or even ice cube trays can work as substitutes.
4. Can I use whipped topping instead of heavy cream?
Yes, you can use whipped topping for convenience, though the texture may differ slightly.
5. Are these gluten-free?
They can be made gluten-free by using gluten-free graham crackers and sandwich cookies.
6. How long do they take to set?
The bites need at least 2 hours in the refrigerator to set properly.
7. Can I make these dairy-free?
Yes! Use dairy-free cream cheese and whipped topping for a dairy-free version.
8. What other toppings can I use?
Crushed nuts, chocolate chips, or caramel drizzle work well as alternative toppings.
9. Can I double the recipe?
Absolutely! Simply double the ingredients and use a larger mold or multiple trays.
10. Do I need a food processor for the crunch topping?
While a food processor makes it easier, you can also crush the cookies and freeze-dried strawberries in a zip-top bag using a rolling pin.
Conclusion
Strawberry Crunch Cheesecake Bites are a no-bake dessert thatโs simple to prepare and guaranteed to impress. Whether youโre hosting a party, celebrating a special occasion, or just treating yourself, these bite-sized indulgences are the perfect choice. Experiment with variations and make these delightful bites your own!
Print
Strawberry Crunch Cheesecake Bites
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 45 minutes
- Yield: About 24 bites 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Crunch Cheesecake Bites are delightful mini desserts that combine creamy cheesecake with a sweet strawberry crunch topping. Hereโs how you can make them at home:
Ingredients
For the Crust:
- 1 1/2 cups crushed graham crackers or golden Oreos
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 large eggs
- 1/2 cup strawberry puree or strawberry jam
For the Strawberry Crunch Topping:
- 1 cup crushed golden Oreos or vanilla wafer cookies
- 1/2 cup freeze-dried strawberries, crushed
- 3 tbsp melted butter
Optional for Dipping:
- 1 1/2 cups white chocolate or candy melts, melted
Instructions
- Prepare the Crust:
- Preheat your oven to 325ยฐF (163ยฐC).
- Line a mini muffin tin or an 8ร8-inch pan with parchment paper.
- In a medium bowl, mix the crushed graham crackers or golden Oreos with the melted butter until well combined.
- Press the mixture firmly into the bottom of the prepared pan or muffin cups to form the crust. Set aside.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the sour cream, vanilla extract, and strawberry puree or jam until fully combined.
- Bake the Cheesecake:
- Pour the cheesecake mixture over the prepared crust, filling each mini muffin cup about ยพ full, or spreading evenly if using a larger pan.
- Bake for 20-25 minutes for mini bites, or 35-40 minutes for a larger pan, until the center is set but still slightly jiggly.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the Strawberry Crunch Topping:
- In a small bowl, combine the crushed golden Oreos or vanilla wafer cookies, crushed freeze-dried strawberries, and melted butter. Mix until the mixture resembles coarse crumbs.
- Assemble the Cheesecake Bites:
- Once the cheesecake is chilled, remove from the pan and cut into bite-sized squares if using a larger pan, or remove individual bites from the mini muffin tin.
- Roll or sprinkle the strawberry crunch topping over each cheesecake bite, pressing lightly to adhere.
- Optional โ Dip in White Chocolate:
- Melt the white chocolate or candy melts in a microwave-safe bowl, stirring until smooth.
- Dip each cheesecake bite into the melted chocolate, allowing excess to drip off, and place on a parchment-lined baking sheet.
- Refrigerate for 15-20 minutes to set the chocolate.
Notes
- Ensure the cream cheese is at room temperature before mixing to achieve a smooth filling.
- For a gluten-free version, use gluten-free cookies for the crust and topping.
- Store the cheesecake bites in an airtight container in the refrigerator for up to 5 days.
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