Strawberry Crunch Cheesecake Bites
These bite-sized treats combine a creamy cheesecake filling, buttery crust, and a crunchy strawberry topping, inspired by classic strawberry shortcake ice cream bars. They're perfect for parties, gatherings, or any occasion that calls for a delicious dessert.
Equipment
- Mini Muffin Tin or 8x8-inch Pan
Ingredients
Cheesecake Filling
- 16 oz cream cheese softened
- 0.5 cup granulated sugar
- 1 tsp vanilla extract
- 0.5 cup sour cream
- 2 large eggs
- 0.5 cup strawberry puree or strawberry jam
Crust
- 1.5 cups crushed graham crackers or golden Oreos
- 0.25 cup unsalted butter melted
Strawberry Crunch Topping
- 1 cup crushed golden Oreos or vanilla wafer cookies
- 0.5 cup freeze-dried strawberries crushed
- 3 tbsp melted butter
Optional Dipping
- 1.5 cups white chocolate or candy melts melted
Instructions
- Preheat oven to 325°F (163°C). Line a mini muffin tin or 8×8-inch pan with parchment paper. Mix crushed graham crackers or golden Oreos with melted butter and press into the base. Set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in sour cream, vanilla extract, and strawberry puree or jam. Pour into crust filling each cup ¾ full.
- Bake for 20-25 minutes for mini bites or 35-40 minutes for a full pan. Let cool to room temperature, then chill for at least 4 hours or overnight.
- Mix crushed cookies, crushed freeze-dried strawberries, and melted butter for the topping.
- Remove chilled cheesecake, roll or sprinkle with the strawberry crunch topping, pressing lightly to adhere.
- (Optional) Dip bites in melted white chocolate and chill for 15-20 minutes until set.
Notes
Store in an airtight container for up to 5 days in the refrigerator or freeze for up to 2 months. Pairs well with iced vanilla latte, strawberry matcha latte, or Kentucky mule.