Looking for the perfect bite-sized treat that’s fruity, creamy, and delightfully crunchy? These Mini Strawberry Crunch Cheesecake Bites are just the thing! Inspired by the nostalgic flavors of the classic strawberry shortcake ice cream bar, each bite features a buttery graham cracker crust, creamy strawberry cheesecake filling, and a sweet, crumbly strawberry crunch topping. They’re as fun to make as they are to eat, and just as satisfying as a full-sized dessert with half the effort.
These mini cheesecakes are great for spring and summer gatherings, baby showers, birthday parties, or anytime you want a pretty little dessert that impresses. And because they’re made in a muffin tin, you get all the charm of cheesecake without the fuss of slicing and plating. Plus, their individual size makes them ideal for serving to guests with minimal mess and cleanup.
Whether you're looking to create a special dessert platter, build a festive treat box, or surprise someone with a delightful homemade gift, these cheesecake bites deliver in every way. They're creamy, colorful, and crowd-pleasing—everything you want in a sweet treat.
Why You’ll Love Mini Strawberry Crunch Cheesecake Bites
- Perfectly Portioned: Individual servings make them great for parties, potlucks, or picnics.
- Nostalgic Flavor: Inspired by the iconic strawberry shortcake ice cream bars we all love.
- Easy to Make: Simple ingredients and no need for a water bath.
- Great for Make-Ahead: Can be made ahead and chilled until serving time.
- Crowd-Pleaser: A fun and flavorful twist on traditional cheesecake.
- Customizable: Easily switch up fruits, crusts, or toppings.
- Picture-Perfect: Their cute size and vibrant colors make them a showstopper on dessert tables.
Ingredients You’ll Need
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoon granulated sugar
- 4 tablespoon unsalted butter, melted
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- ¼ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chopped fresh strawberries (pat dry with paper towel)
For the Strawberry Crunch Topping:
- 10–12 Golden Oreos, crushed
- 2 tablespoon freeze-dried strawberries, crushed
- 3 tablespoon unsalted butter, melted
Optional Garnish:
- Whipped cream
- Sliced fresh strawberries
- Extra crushed cookies or sprinkles
Step-by-Step Instructions
- Preheat Oven:
- Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners for easy removal.
- Make the Crust:
- In a small bowl, combine graham cracker crumbs, sugar, and melted butter until mixture resembles wet sand.
- Press about 1 tablespoon of the mixture firmly into the bottom of each muffin liner. Use the back of a spoon or a small cup.
- Bake for 5–6 minutes, then remove and let cool while you prepare the filling.
- Prepare the Cheesecake Filling:
- In a medium mixing bowl, beat cream cheese and sugar together until smooth and fluffy.
- Add sour cream, egg, and vanilla extract, mixing on low speed until just combined. Do not overmix.
- Gently fold in the chopped strawberries with a spatula.
- Fill and Bake:
- Divide the filling evenly among the prepared crusts using a cookie scoop or spoon.
- Tap the pan gently on the counter to remove air bubbles.
- Bake for 18–22 minutes, or until centers are just set and slightly jiggly.
- Allow cheesecakes to cool in the pan for 30 minutes, then transfer to the fridge to chill for at least 2 hours or overnight.
- Make the Crunch Topping:
- In a small bowl, mix together the crushed Golden Oreos and freeze-dried strawberries.
- Stir in melted butter until mixture is crumbly and sticks together slightly.
- Spoon topping over each chilled cheesecake and gently press down to adhere.
- Garnish and Serve:
- Just before serving, top each bite with a swirl of whipped cream and a slice of fresh strawberry.
- Optionally, sprinkle with additional crunch or decorative sprinkles for flair.
Serving and Storage Tips
- Serve Chilled: These cheesecake bites taste best when served cold.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Make Ahead: Prepare up to 2 days in advance. Add topping and garnish just before serving for best texture.
- Freezing: Freeze without the topping for up to 1 month. Wrap individually in plastic wrap and place in an airtight container. Thaw in fridge overnight before topping.
Helpful Notes
- Cream Cheese Tip: Ensure cream cheese is fully softened to avoid lumps.
- Crust Variation: Try vanilla wafers, digestive biscuits, or crushed pretzels for a different flavor.
- Flavor Boost: Add a pinch of lemon zest to the filling for a citrusy zing.
- No Freeze-Dried Strawberries? Substitute with finely chopped dried strawberries or omit entirely.
- Mini Size Option: Use mini muffin tins for bite-sized party nibbles; adjust bake time accordingly.
Frequently Asked Questions
- Can I use frozen strawberries?
Yes, but thaw them completely and blot dry to avoid adding too much moisture. - Can I make this without a muffin tin?
You can use mini cheesecake pans or silicone molds for easier release. - Do I need to bake in a water bath?
Not at all! These minis bake beautifully without the extra hassle. - What if I don’t have freeze-dried strawberries?
Try using strawberry cereal crumbs, dried strawberries, or even a small amount of strawberry-flavored gelatin powder. - Can I double the recipe?
Absolutely. Use two muffin tins or bake in batches. Perfect for parties! - Can I use low-fat ingredients?
You can, but the texture may be slightly less creamy. Full-fat gives the best results.
Final Thoughts
Mini Strawberry Crunch Cheesecake Bites are a delightful mix of creamy, fruity, and crunchy—all in one perfect bite. They’re easy to make, beautiful to serve, and impossible to resist. Whether you're making them for a holiday celebration, a birthday treat, or a simple weekend dessert, they’re guaranteed to impress.
So the next time you’re craving something sweet, fruity, and totally satisfying, give these bites a try. They’re the kind of dessert that disappears fast—so you might want to make a double batch!
Mini Strawberry Crunch Cheesecake Bites
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
For the Cheesecake Filling:
- 8 oz cream cheese softened
- ⅓ cup granulated sugar
- ¼ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chopped fresh strawberries
For the Strawberry Crunch Topping:
- 10 –12 Golden Oreos crushed
- 2 tablespoons freeze-dried strawberries crushed
- 3 tablespoons unsalted butter melted
Optional Garnish:
- Whipped cream
- Sliced fresh strawberries
Instructions
Preheat Oven:
- Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
Prepare the Crust:
- In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
- Press approximately 1 tablespoon of the mixture into the bottom of each muffin liner.
- Bake for 5 minutes, then remove from oven and set aside to cool.
Make the Cheesecake Filling:
- In a mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
- Add sour cream, egg, and vanilla extract; mix until just combined.
- Gently fold in the chopped fresh strawberries.
- myaiforce
Assemble and Bake:
- Divide the cheesecake filling evenly among the prepared crusts in the muffin tin.
- Bake for 18–22 minutes, or until the centers are set.
- Allow the cheesecakes to cool in the pan for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.
Prepare the Strawberry Crunch Topping:
- In a bowl, mix crushed Golden Oreos and crushed freeze-dried strawberries.
- Stir in melted butter until the mixture is well combined and crumbly.
Top and Serve:
- Once the cheesecakes are chilled, spoon the strawberry crunch topping over each one, gently pressing to adhere.
- Garnish with whipped cream and sliced fresh strawberries, if desired.
- Serve chilled and enjoy!
Notes
- Ensure cream cheese is fully softened to achieve a smooth filling.
- Pat fresh strawberries dry to prevent excess moisture in the batter.
- For a different flavor, substitute strawberries with raspberries or blueberries.
- If freeze-dried strawberries are unavailable, consider using finely chopped dried strawberries or a small amount of strawberry-flavored gelatin powder for the topping.
Leave a Reply