Strawberry Crunch Cheesecake Bites-Mini Cheesecakes with a Golden Crust, Creamy Strawberry Filling, and a Sweet Crunch Topping

Introduction

These Strawberry Crunch Cheesecake Bites are the ultimate dessert trifecta: creamy cheesecake, fruity strawberry flavor, and a buttery crunch topping that adds texture and flair. Whether you bake them in a mini muffin tin or slice them from a pan, they’re perfect for parties, potlucks, or sweet cravings that call for something special.

The strawberry crunch topping—made with crushed cookies and freeze-dried strawberries—is a nostalgic nod to strawberry shortcake ice cream bars, while the cheesecake filling is smooth, tangy, and lightly sweet. Dip them in white chocolate for an extra layer of indulgence, or serve them as-is for a crowd-pleasing treat.

Ingredients

Cheesecake Filling

16 oz cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
½ cup sour cream
2 large eggs
½ cup strawberry puree or strawberry jam

Crust

1½ cups crushed graham crackers or golden Oreos
¼ cup unsalted butter, melted

Strawberry Crunch Topping

1 cup crushed golden Oreos or vanilla wafer cookies
½ cup freeze-dried strawberries, crushed
3 tbsp melted butter

Optional Dipping

1½ cups white chocolate or candy melts, melted

Instructions

Step 1: Prepare the Crust

Preheat oven to 325°F (163°C). Line a mini muffin tin or an 8×8-inch pan with parchment paper.
In a bowl, mix crushed graham crackers or Oreos with melted butter until evenly moistened.
Press firmly into the bottom of each muffin cup or pan to form the crust. Set aside.

Step 2: Make the Cheesecake Filling

In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each. Stir in sour cream, vanilla, and strawberry puree or jam until fully combined.

Step 3: Bake

Pour cheesecake mixture over the crust—fill muffin cups about ¾ full or spread evenly in the pan.
Bake for 20–25 minutes for mini bites or 35–40 minutes for a larger pan, until centers are set but slightly jiggly.
Cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 4: Make the Crunch Topping

In a bowl, mix crushed cookies, freeze-dried strawberries, and melted butter until crumbly.
Set aside or chill briefly to firm up.

Step 5: Assemble

Once cheesecake is chilled, remove bites from the tin or cut into squares.
Roll or sprinkle each bite with the strawberry crunch topping, pressing gently to adhere.

Step 6: Optional Dipping

Melt white chocolate or candy melts in 30-second intervals, stirring until smooth.
Dip each bite halfway or drizzle over the top. Chill until set.

Tips for Success

Use room-temperature cream cheese for a smooth filling.
Don’t overmix the eggs—just until incorporated.
Chill thoroughly before topping or dipping.
Use high-quality freeze-dried strawberries for vibrant color and flavor.
Make ahead: These bites keep well in the fridge for up to 3 days.

Serving Suggestions

Serve chilled with fresh strawberries or whipped cream.
Add to dessert platters or gift boxes.
Pair with sparkling rosé or strawberry lemonade.
Make mini versions for party trays or bake sales.

Variations to Try

Chocolate Crunch: Use chocolate cookies and cocoa nibs in the topping.
Lemon Twist: Add lemon zest to the filling and swap jam for lemon curd.
Nutty Crunch: Mix in crushed almonds or pistachios.
No-Bake Version: Use a no-bake cheesecake filling and chill instead of baking.
Gluten-Free: Use gluten-free cookies for crust and topping.

Storage

Refrigerate in an airtight container for up to 3 days.
Freeze for up to 1 month—thaw in the fridge before serving.
Avoid stacking unless separated by parchment paper.

Final Thoughts

These Strawberry Crunch Cheesecake Bites are creamy, crunchy, and bursting with berry bliss. Whether you’re baking for a celebration or just want a sweet treat that’s easy to share, they’re a guaranteed hit.