Strawberry Crunch Cheesecake Bites

These Strawberry Crunch Cheesecake Bites are the perfect little treat when I want something sweet, creamy, and bursting with berry flavor. With a smooth cheesecake filling, a classic strawberry crunch topping, and bite-sized convenience, they’re just as fun to make as they are to eat. No forks, no fuss—just pure strawberry cheesecake bliss.

Why You’ll Love This Recipe

I love how these cheesecake bites deliver all the richness of traditional cheesecake with a nostalgic twist thanks to that crunchy strawberry topping. They’re perfectly portioned, making them great for parties, dessert tables, or just keeping in the fridge for a quick treat. Plus, the combo of creamy filling and fruity crunch makes every bite incredibly satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cheesecake filling:
16 oz (450 g) cream cheese, softened
½ cup granulated sugar
½ cup sour cream
2 large eggs
1 teaspoon vanilla extract

For the crust:
1 cup graham cracker crumbs
3 tablespoons melted butter
1 tablespoon granulated sugar

For the strawberry crunch topping:
12 Golden Oreos
1/3 cup freeze-dried strawberries
2 tablespoons unsalted butter, melted

Directions

Preheat the Oven
I preheat my oven to 325°F (160°C) and line a mini muffin pan with paper liners or lightly grease it.

Make the Crust
I combine the graham cracker crumbs, melted butter, and sugar in a bowl until it resembles wet sand. Then I press a small spoonful into each mini muffin cup and bake for 5 minutes to set. I let it cool slightly while preparing the filling.

Make the Cheesecake Filling
In a large bowl, I beat the cream cheese and sugar until smooth and creamy. Then I mix in the sour cream and vanilla. After that, I beat in the eggs one at a time until just combined—making sure not to overmix.

Assemble and Bake
I spoon the cheesecake mixture over the crusts, filling each cup almost to the top. I bake for 15–18 minutes, just until the centers are set but slightly jiggly. Then I let them cool in the pan before chilling in the fridge for at least 2 hours.

Make the Strawberry Crunch Topping
While the bites chill, I pulse the Golden Oreos and freeze-dried strawberries in a food processor until crumbly. Then I stir in the melted butter to help it stick.

Finish and Serve
Once the cheesecake bites are chilled, I remove them from the pan and top each one with a generous spoonful of the strawberry crunch mixture. I gently press it down so it sticks to the surface.

Servings And Timing

This recipe makes about 24 cheesecake bites.
Prep time: 20 minutes
Bake time: 18 minutes
Chill time: 2 hours
Total time: approximately 2 hours 40 minutes

Variations

Sometimes I swirl a spoonful of strawberry jam into the filling before baking for extra flavor. If I want a chocolate twist, I use chocolate sandwich cookies instead of Golden Oreos and add a few chocolate chips to the batter. I’ve also made a no-bake version by skipping the oven and letting the bites set in the fridge using a gelatin-based filling.

Storage/Reheating

I store these cheesecake bites in an airtight container in the refrigerator for up to 4 days. They can also be frozen (without the topping) for up to 1 month. When ready to serve, I thaw them in the fridge overnight and top them with the crunch just before serving. No reheating needed.

FAQs

Can I Make These Without A Mini Muffin Pan?

Yes, I’ve used silicone molds or even a regular muffin pan for larger bites—just increase the baking time slightly and watch for doneness.

What If I Don’t Have Freeze-Dried Strawberries?

I’ve crushed strawberry-flavored cereal or used strawberry gelatin mix with the Oreos as a backup. It’s not quite the same but still gives that fruity crunch vibe.

Can I Make These Ahead?

Absolutely. I make them the day before and store them chilled. I add the crunch topping just before serving to keep it crisp.

Are These Bites No-Bake?

This version is baked for the best texture, but I’ve made a no-bake variation using whipped cream and gelatin to set the filling if I want to skip the oven.

Can I Use Low-Fat Cream Cheese?

I prefer full-fat for the best texture, but I’ve used low-fat in a pinch. The bites still set well, though they’re slightly softer and less rich.

Conclusion

Strawberry Crunch Cheesecake Bites are a bite-sized treat with big flavor and texture. Creamy, tangy cheesecake meets nostalgic strawberry crunch topping in a dessert that’s as cute as it is delicious. Whether I’m sharing them or stashing them for myself, they always bring a little moment of joy with every bite.