Description
Strawberry Crunch Cheesecake Bites are rich, creamy mini cheesecakes topped with a nostalgic strawberry crunch topping. These bite-sized treats are perfect for parties, dessert tables, or a sweet indulgence at home—no forks needed.
Ingredients
- 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
Instructions
- Preheat oven to 325°F (160°C) and line a mini muffin pan with paper liners or lightly grease it.
- Mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press into mini muffin cups and bake for 5 minutes. Let cool slightly.
- In a large bowl, beat cream cheese and sugar until smooth. Mix in sour cream and vanilla. Beat in eggs one at a time, just until combined.
- Spoon cheesecake mixture over crusts, filling nearly to the top. Bake 15–18 minutes until centers are set but slightly jiggly. Cool, then chill for at least 2 hours.
- Pulse Golden Oreos and freeze-dried strawberries in a food processor until crumbly. Stir in melted butter.
- Top chilled cheesecake bites with strawberry crunch, gently pressing it into the surface. Serve chilled.
Notes
- Swirl strawberry jam into filling for extra fruit flavor.
- Use chocolate sandwich cookies and add chocolate chips for a twist.
- No-bake version can be made with gelatin-based filling.
- Store in fridge up to 4 days or freeze (without topping) for 1 month.
- Add crunch topping just before serving for best texture.
Nutrition
- Serving Size: 1 bite
- Calories: 130
- Sugar: 9g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
