Strawberry Crunch Cheesecake Bites

Strawberry Crunch Cheesecake Bites are a delightful treat that combines the creamy richness of cheesecake with a crunchy, fruity topping. These mini desserts are perfect for any occasion, from parties to casual gatherings.

With a base of velvety cheesecake infused with strawberry flavor, nestled in a buttery crust, and finished with a sweet crunch, they offer a burst of flavor in every bite. Easy to make and irresistible to eat, these cheesecake bites are sure to be a hit with everyone!

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

Instructions:

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, combine the crushed graham crackers or golden Oreos with melted butter until well mixed. Firmly press the mixture into the bottom of the mini muffin cups or baking pan to create the crust. Set aside.

Prepare the Cheesecake Filling:

Beat the Cream Cheese:

In a large bowl, mix the softened cream cheese and sugar until smooth and creamy.

Add the Eggs and Sour Cream:

Incorporate the eggs one at a time, mixing 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 bites from the muffin tin or cut the larger cheesecake into bite-sized squares. Roll or sprinkle the strawberry crunch topping over each bite, pressing lightly to adhere.

(Optional) 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 Strawberry Crunch Cheesecake Bites—perfectly creamy bites with a sweet strawberry crunch coating!

Notes:

Cream Cheese Temperature: Make sure the cream cheese is at room temperature for easy mixing and a smooth filling. If it’s too cold, it can be lumpy.

Strawberry Puree vs. Jam: You can use either strawberry puree or jam based on your preference. Puree offers a fresher taste, while jam adds sweetness and a thicker texture.

Crust Options: While crushed graham crackers are traditional, golden Oreos provide a unique flavor. Feel free to experiment with other cookies for a different twist!

Freeze-Dried Strawberries: These add a concentrated strawberry flavor and crunchy texture to the topping. If you can’t find them, you could use regular crushed strawberries, but they may not provide the same crunch.

Chilling Time: For best results, refrigerate the cheesecake bites for at least 4 hours, or overnight if possible. This helps them set properly and enhances the flavors.

Dipping in Chocolate: Dipping the bites in white chocolate is optional but adds an extra layer of indulgence. If you prefer, you can drizzle chocolate instead for a lighter touch.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, enjoy them within a day or two.

Nutrition Information:

Frequently Asked Questions:

Can I use low-fat cream cheese?

Yes, you can use low-fat or reduced-fat cream cheese in this recipe.

However, keep in mind that the texture and flavor may differ slightly from using full-fat cream cheese.

How can I make these bites gluten-free?

To make this recipe gluten-free, use gluten-free graham crackers or a gluten-free cookie option for the crust.

Ensure that any other ingredients, like chocolate or jam, are also gluten-free.

Can I freeze these cheesecake bites?

Yes, you can freeze the cheesecake bites! Place them in an airtight container with layers separated by parchment paper.

Thaw them in the refrigerator before serving for the best texture.

What can I use instead of freeze-dried strawberries?

If freeze-dried strawberries are unavailable, you can use crushed regular strawberries, but the topping will be softer.

Alternatively, you can omit them and just use crushed cookies for the topping.

How long do these cheesecake bites last?

The cheesecake bites can be stored in the refrigerator for up to 3 days.

For optimal freshness and texture, enjoy them within the first couple of days after making them.

How do I know when the cheesecake filling is fully mixed?

The filling is ready when it’s smooth and creamy, with no lumps of cream cheese remaining.

Scrape down the sides of the bowl as needed to ensure everything is well combined.

What if my cheesecake bites crack while baking?

Cracking can occur due to overbaking or if the filling is mixed too vigorously.

To prevent this, bake until the center is just slightly jiggly and avoid beating the mixture too aggressively.

Can I make these cheesecake bites ahead of time?

Yes, you can prepare the cheesecake filling and crust ahead of time.

Assemble and bake them the day before serving, then refrigerate overnight to allow them to set.

How should I store leftover cheesecake bites?

Store leftover cheesecake bites in an airtight container in the refrigerator. They should keep well for up to 3 days.

For longer storage, consider freezing them.

What can I do if I don’t have a mini muffin tin?

If you don’t have a mini muffin tin, you can use an 8×8-inch baking dish instead.

Just cut the baked cheesecake into squares after it has cooled and set.

Adjust the baking time as needed, typically a bit longer for a larger pan.