There’s something irresistibly charming about mini desserts, and these Strawberry Crunch Cheesecake Bites capture that appeal perfectly. Inspired by the nostalgic flavors of those classic strawberry shortcake ice cream bars we all loved as kids, these bite-sized treats combine creamy cheesecake with the delightful crunch of strawberry cookie crumbles.
Ready in just 45 minutes, these mini cheesecakes strike the perfect balance between rich creaminess and fresh strawberry flavor. They’re elegant enough for special occasions yet simple enough for satisfying weeknight cravings when you need a little something sweet.
Why You’ll Love This
- No baking required! These are completely no-bake cheesecakes that won’t heat up your kitchen.
- The contrast between smooth, creamy filling and crunchy topping creates an addictive texture experience.
- Perfect portion control with individual servings that satisfy your sweet tooth without overdoing it.
- Make-ahead friendly—prepare these up to two days before serving for stress-free entertaining.
- Customizable with seasonal fruit variations throughout the year.
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1/4 cup sour cream
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup chopped fresh strawberries
- 10-12 Golden Oreos, crushed
- 2 tbsp freeze-dried strawberries, crushed
- 3 tbsp unsalted butter, melted
- Whipped cream
- Sliced fresh strawberries
Instructions
- Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each muffin liner. Bake the crust for 5-7 minutes until lightly golden. Remove from the oven and set aside to cool.
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Beat in the sour cream, egg, and vanilla extract until fully combined. Gently fold in the chopped strawberries. Spoon the cheesecake mixture evenly over the cooled crusts in the muffin tin. Bake for 15-18 minutes, or until the cheesecakes are set and slightly jiggly in the center. Remove from the oven and let them cool completely at room temperature before refrigerating for at least 2 hours.
- In a small bowl, combine the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter. Mix until the texture is crumbly. Once the mini cheesecakes are chilled, top each one with a generous amount of the strawberry crunch mixture.
- Top the Mini Strawberry Crunch Cheesecake Bites with a dollop of whipped cream and a fresh strawberry slice, if desired. Serve and enjoy.
Tips & Variations
- For a firmer texture, add 1 teaspoon of unflavored gelatin bloomed in 1 tablespoon of water to the cheesecake mixture.
- Try using chocolate sandwich cookies instead of vanilla for a chocolate-strawberry variation.
- Swap strawberries for raspberries or blueberries and use corresponding gelatin flavors for different fruit versions.
- For a lighter option, substitute Greek yogurt for half of the cream cheese.
- Make these gluten-free by using gluten-free graham crackers and sandwich cookies.
- For extra strawberry flavor, add 2 tablespoons of strawberry jam to the cheesecake filling.
Serving Suggestions
These mini cheesecake bites are perfect served alongside a cup of afternoon tea or coffee. For an elegant dessert presentation, place them on a tiered serving tray with fresh strawberries and mint leaves scattered between each layer.
If serving for a special occasion, drizzle with a little white chocolate or serve with a small pitcher of warm strawberry sauce for guests to add as desired.
Notes
- Store covered in the refrigerator for up to 3 days.
- The strawberry crunch topping stays crunchiest when added just before serving, but will still taste delicious if added in advance.
- For best results, ensure cream cheese is fully softened to room temperature before mixing to avoid lumps.
- These can be frozen for up to 1 month—thaw overnight in the refrigerator before serving.
FAQs
Can I make these in a regular-sized muffin tin?
Yes! This recipe works perfectly in a standard muffin tin with liners. You’ll get approximately 12 slightly smaller cheesecake bites.
How far in advance can I make these?
You can make these up to 2 days ahead and store them covered in the refrigerator. Add the strawberry crunch topping no more than 24 hours before serving for best texture.
Can I use frozen strawberries?
Yes, for the diced strawberries in the filling, thawed and well-drained frozen strawberries work fine. However, fresh strawberries are recommended for the garnish.
What can I substitute for the strawberry gelatin powder?
If you prefer natural ingredients, you can use freeze-dried strawberries pulverized into powder and mixed with a little extra sugar instead of the gelatin powder.
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