Strawberry Crunch Cheesecake Bites Recipe

Introduction

These Strawberry Crunch Cheesecake Bites are a perfect blend of creamy, fruity, and crunchy textures. They make a delightful dessert that’s easy to prepare and sure to impress your guests or satisfy your sweet cravings.

Ingredients

• 1 cup graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 package cream cheese, softened (8 oz)
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped topping (like Cool Whip)
• 1 cup fresh strawberries, diced
• 1/2 cup strawberry crunch topping (store-bought or homemade)

Instructions

1. Step 1: Preheat your oven to 350°F. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of an 8-inch square baking dish. Bake for 10 minutes, then remove and let cool completely.
2. Step 2: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Gently fold in the whipped topping and diced strawberries.
3. Step 3: Spread the cheesecake mixture evenly over the cooled crust. Sprinkle the strawberry crunch topping evenly over the cheesecake layer.
4. Step 4: Cover the dish with plastic wrap and chill in the refrigerator for at least 4 hours or overnight to set.
5. Step 5: Once chilled, lift the cheesecake out of the dish using the parchment paper overhang. Cut into squares and serve chilled for the best texture and flavor.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and texture.
• For a homemade strawberry crunch topping, mix crushed freeze-dried strawberries with crushed cornflakes and a little powdered sugar.
• To make it gluten-free, substitute graham cracker crumbs with gluten-free cookie crumbs.
• Add a drizzle of strawberry sauce or melted white chocolate on top for extra indulgence.

Storage

Store the cheesecake bites covered in the refrigerator for up to 3 days. For best results, consume within that time. If needed, you can freeze them for up to 1 month; thaw in the refrigerator before serving. Always serve chilled to maintain their creamy texture and crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

It’s best to use fresh strawberries to avoid excess moisture that can make the cheesecake soggy. If using frozen, drain and pat them dry thoroughly before folding into the mixture.

How do I make the strawberry crunch topping at home?

Mix crushed freeze-dried strawberries with crushed cornflakes and a little powdered sugar for a sweet, crunchy homemade topping that mimics the store-bought version.

Strawberry Crunch Cheesecake Bites Recipe

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★★★★★

4.8 from 85 reviews

• Author: Lily
• Total Time: 4 hours 30 minutes
• Yield: 16 bites 1x

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Description

Strawberry Crunch Cheesecake Bites are a delightful no-bake dessert featuring a buttery graham cracker crust, creamy cheesecake filling with fresh strawberries, and a crunchy strawberry topping. These bite-sized treats are perfect for parties, potlucks, or a sweet everyday indulgence. Chilled to perfection, they offer a delicious combination of creamy, fruity, and crunchy textures in every bite.

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Ingredients

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Crust

• 1 cup graham cracker crumbs
• 1/2 cup unsalted butter, melted

Cheesecake Filling

• 1 package cream cheese, softened (8 oz)
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped topping (like Cool Whip)
• 1 cup fresh strawberries, diced

Topping

• 1/2 cup strawberry crunch topping (store-bought or homemade)

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Instructions

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and melted butter thoroughly. Press this mixture firmly into the bottom of an 8-inch square baking dish. Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely.
2. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy. Gradually add the powdered sugar and vanilla extract, blending until just combined. Gently fold in the whipped topping and diced fresh strawberries, ensuring an even mixture without deflating the whipped topping.
3. Assemble the cheesecake: Spread the cheesecake mixture evenly over the cooled crust layer in the baking dish. Sprinkle the strawberry crunch topping evenly over the cheesecake layer for added texture and flavor.
4. Chill the cheesecake: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This chilling time allows the cheesecake bites to set properly and enhances the flavors.
5. Serve the bites: Once chilled, lift the cheesecake out of the baking dish using the parchment paper overhang. Cut into bite-sized squares and serve chilled for the best taste and texture experience.

Notes

• You can make a homemade strawberry crunch topping by combining freeze-dried strawberries with crushed cereals or nuts for extra crunch.
• Ensure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
• For easier cutting, chill the cheesecake overnight before slicing.
• Store leftover cheesecake bites in an airtight container in the refrigerator for up to 3 days.
• To make the dessert gluten-free, substitute graham cracker crumbs with gluten-free graham crackers.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Strawberry Cheesecake Bites, No-Bake Cheesecake, Strawberry Dessert, Mini Cheesecakes, Party Desserts