Strawberry Crunch Cheesecake Bites

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4 days ago

Strawberry Crunch Cheesecake Bites

Ingredients:
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 Crust:
1 1/2 cups crushed graham crackers or golden Oreos
1/4 cup unsalted butter, melted
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
For Dipping (Optional):
1 1/2 cups white chocolate or candy melts, melted

Directions:
Prepare the Crust:
Preheat the oven:
Preheat your oven to 325°F (163°C). Line a mini muffin tin or an 8×8-inch pan with parchment paper.
Make the crust:
In a medium bowl, mix the crushed graham crackers or golden Oreos with melted butter until well combined. Press the mixture firmly into the bottom of the mini muffin cups or the baking pan to form the crust. Set aside.
Prepare the Cheesecake Filling:
Beat the cream cheese:
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs and sour cream:
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. If using a mini muffin tin, fill each cup about 3/4 full. 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 to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the Strawberry Crunch Topping:
Make the crunch topping:
In a small bowl, mix the crushed golden Oreos, crushed freeze-dried strawberries, and melted butter until combined. The mixture should resemble coarse crumbs.
Assemble the Cheesecake Bites:
Coat with crunch topping:
Once the cheesecake is chilled, remove the cheesecake bites from the muffin tin or cut the larger cheesecake into bite-sized squares. Roll or sprinkle the strawberry crunch topping over the top of each bite, pressing lightly to adhere.
(Optional) Dip in White Chocolate:
Dip in white chocolate:
For extra indulgence, dip each cheesecake bite into melted white chocolate and place on a parchment-lined baking sheet. Let the chocolate set in the refrigerator for 15-20 minutes.
Serve:
Enjoy these delicious and fun Strawberry Crunch Cheesecake Bites—perfectly creamy cheesecake bites with a sweet strawberry crunch coating!

Strawberry Crunch Cheesecake Bites

These Strawberry Crunch Cheesecake Bites are rich, creamy, and bursting with strawberry flavor. With a buttery crust, luscious cheesecake center, and a nostalgic strawberry crunch topping, they’re a crowd-pleasing treat that’s perfect for parties, holidays, or anytime indulgence.

Why You’ll Love This Recipe

Perfectly Portable – Great for lunchboxes, potlucks, or parties.
Nostalgic Flavor – Inspired by strawberry shortcake ice cream bars!
Make Ahead Friendly – Chill and serve when ready.
Customizable – Use jam or puree, dip in white chocolate or not—it’s up to you!
No Water Bath Needed – Simple cheesecake with foolproof results.

Key Ingredients

Cream Cheese – The heart of any rich, creamy cheesecake.
Strawberry Puree or Jam – Adds fruity sweetness and color.
Graham Crackers or Golden Oreos – Buttery and crisp crust base.
Freeze-Dried Strawberries – The key to the iconic crunch topping.
White Chocolate (Optional) – Adds a luxurious sweet finish.

Expert Tips

Use Room Temperature Cream Cheese – Ensures a smooth, lump-free batter.
Chill Completely – Let the cheesecake set fully for clean slicing and optimal texture.
Crush Topping Finely – For best adhesion and texture.
Use a Cookie Scoop – To evenly distribute filling into muffin cups.

Instructions

Preheat Oven
Preheat your oven to 325°F (163°C). Line a mini muffin tin or 8×8-inch baking pan with parchment paper.
Make the Crust
In a bowl, mix 1½ cups crushed graham crackers or golden Oreos with ¼ cup melted butter.
Press the mixture firmly into the bottom of each muffin cup or the base of your pan. Set aside.
Prepare the Cheesecake Filling In a large bowl, beat the cream cheese and sugar** until smooth.
Add the eggs one at a time, mixing well after each.
Mix in the sour cream, vanilla extract, and strawberry puree or jam until smooth and fully combined.
Bake the Cheesecake
Pour the filling over the crust. For mini bites: fill each muffin cup ¾ full and bake for 20–25 minutes.
For an 8×8 pan: bake for 35–40 minutes until set but slightly jiggly in the center.
Cool completely, then refrigerate for at least 4 hours or overnight.
Make the Strawberry Crunch Topping
In a small bowl, combine 1 cup crushed golden Oreos or vanilla wafers, ½ cup crushed freeze-dried strawberries, and 3 tablespoons melted butter. Stir until crumbly and combined.
Assemble the Bites
Once chilled, remove cheesecake from the tin or slice into bite-sized squares.
Roll or sprinkle the strawberry crunch mixture onto each bite, pressing lightly so it sticks.
Optional – Dip in White Chocolate
Melt 1½ cups white chocolate or candy melts and dip each cheesecake bite.
Place on parchment and refrigerate until the chocolate sets (15–20 minutes).
Serve and Enjoy!
Serve cold for the ultimate treat!

Important Notes When Making This Recipe

Don’t Overbake – Slight jiggle is okay; it will set as it cools.
Line Your Pan or Tin – Parchment paper makes removal easier.
Let the White Chocolate Set – Chill dipped bites to avoid smudging or sticking.
Freeze for Later – These bites freeze well! Just thaw before serving.

Nutrition Information

Per cheesecake bite (approximate, based on 24 mini bites with topping, no white chocolate):

Calories: 140
Fat: 9g
Carbs: 13g
Sugar: 9g
Protein: 2g
Sodium: 90mg

Add ~40–50 calories per bite if dipped in white chocolate.

Frequently Asked Questions

Can I use a different fruit?
Yes! Raspberry or blueberry jam/puree work well with the same base.

Can I make them ahead of time?
Absolutely. They keep well in the fridge for up to 5 days or freeze for up to 2 months.

How do I make them without a mini muffin tin?
Use an 8×8-inch pan and cut into small squares after chilling.

What’s the best way to crush the cookies?
Use a food processor or seal in a plastic bag and crush with a rolling pin.

Can I make it gluten-free?
Yes—just use gluten-free cookies for the crust and topping.