Description
Strawberry Crunch Cheesecake Bites are delightful mini desserts that combine creamy cheesecake with a sweet strawberry crunch topping. Here’s how you can make them at home:
Ingredients
Units
Scale
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 325°F (163°C).
- Line a mini muffin tin or an 8×8-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 ¾ 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 – 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.