Mini Strawberry Crunch Cheesecake Bites

Why You’ll Love This Recipe

These Mini Strawberry Crunch Cheesecake Bites are easy to make, portable, and absolutely delicious. The graham cracker crust provides a buttery crunch, while the creamy cheesecake filling is perfectly complemented by the sweetness of fresh strawberries. The strawberry crunch topping, made with Golden Oreos and freeze-dried strawberries, adds a fun and flavorful twist. The best part? They're mini, so you can enjoy all the cheesecake goodness in a bite-sized form!

Ingredients

For the Crust: 1 cup graham cracker crumbs
2 tablespoon granulated sugar
4 tablespoon unsalted butter, melted

For the Cheesecake Filling:
8 oz cream cheese, softened
⅓ cup granulated sugar
¼ cup sour cream
1 large egg
1 teaspoon vanilla extract
½ cup chopped fresh strawberries

For the Strawberry Crunch Topping:
10-12 Golden Oreos, crushed
2 tablespoon freeze-dried strawberries, crushed
3 tablespoon unsalted butter, melted

For Garnish (optional):
Whipped cream
Sliced fresh strawberries

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners.
2. Make the crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each muffin liner.
3. Bake the crust: Bake the crust for 5-7 minutes until lightly golden. Remove from the oven and set aside to cool while preparing the cheesecake filling.

Prepare the Cheesecake Filling:

1. Beat the cream cheese: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
2. Add remaining ingredients: Beat in the sour cream, egg, and vanilla extract until fully combined. Gently fold in the chopped strawberries.
3. Fill the crusts: Spoon the cheesecake mixture evenly over the cooled crusts in the muffin tin.
4. Bake the mini cheesecakes: Bake for 15-18 minutes, or until the cheesecakes are set and slightly jiggly in the center. Remove from the oven and let them cool completely at room temperature before refrigerating for at least 2 hours.

Prepare the Strawberry Crunch Topping:

1. Crush the cookies and strawberries: In a small bowl, combine the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter. Mix until the texture is crumbly.
2. Top the cheesecakes: Once the mini cheesecakes are chilled, top each one with a generous amount of the strawberry crunch mixture.

Serve:

1. Garnish and enjoy: Top the Mini Strawberry Crunch Cheesecake Bites with a dollop of whipped cream and a fresh strawberry slice, if desired. Enjoy!

Servings and Timing

This recipe makes about 12 mini cheesecake bites. The total time for preparation and baking is approximately 1 hour and 30 minutes, including the 2-hour chilling time for the cheesecakes.

• Prep time: 30 minutes
• Cook time: 25 minutes
• Chill time: 2 hours
• Total time: 2 hours 30 minutes

Variations

• Nut crust: Replace the graham cracker crumbs with crushed nuts (like almonds or walnuts) for a different flavor profile.
• Chocolate topping: Add mini chocolate chips or drizzle melted chocolate over the top of the cheesecakes for a chocolatey twist.
• Mixed berries: Use a mix of fresh berries like blueberries, raspberries, or blackberries in place of strawberries for a varied fruity flavor.

Storage/Reheating

Store the Mini Strawberry Crunch Cheesecake Bites in an airtight container in the refrigerator for up to 4 days. These bites are best served chilled. If you'd like to freeze them, place them on a baking sheet in a single layer until frozen solid, then transfer to a freezer-safe container. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.

FAQs

1. Can I make these ahead of time?

Yes! These mini cheesecakes can be made a day or two ahead and stored in the refrigerator until ready to serve.

2. Can I use a different type of cookie for the crust?

Yes, you can use other cookies like Digestive biscuits or shortbread cookies for the crust, but graham crackers work best for a classic cheesecake flavor.

3. How do I prevent cracks in the cheesecake?

Be sure not to overmix the cheesecake batter or overbake. The cheesecake should be slightly jiggly in the center when done.

4. Can I make a full-sized cheesecake instead?

Yes, you can make a full-sized cheesecake using the same recipe, just bake it for 40-45 minutes at 325°F (165°C) instead of the mini bites.

5. How do I know when the mini cheesecakes are done?

The cheesecakes should be set and slightly jiggly in the center. They will firm up as they cool.

6. Can I use frozen strawberries instead of fresh ones?

Fresh strawberries are recommended for the best flavor and texture, but you can use frozen strawberries. Just be sure to thaw and drain them before using.

7. How long should I chill the mini cheesecakes?

Chill the cheesecakes for at least 2 hours to ensure they set properly and are fully chilled.

8. Can I add more topping to the mini cheesecakes?

Absolutely! Feel free to add extra toppings like chocolate chips, caramel drizzle, or extra fresh berries.

9. How do I prevent the crust from being too crumbly?

Make sure to press the graham cracker crust mixture firmly into the muffin tin to help it hold together after baking.

10. Can I substitute Greek yogurt for sour cream?

Yes, Greek yogurt can be substituted for sour cream in the cheesecake filling if you prefer a slightly tangier flavor.

Conclusion

Mini Strawberry Crunch Cheesecake Bites are the perfect dessert for any occasion, from casual family gatherings to festive parties. With their rich, creamy texture, sweet strawberry flavor, and crunchy topping, they’re sure to be a crowd-pleaser. Plus, they’re easy to make and even easier to enjoy in bite-sized portion

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Mini Strawberry Crunch Cheesecake Bites

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Mini Strawberry Crunch Cheesecake Bites offer a delightful combination of creamy cheesecake, crunchy graham cracker crust, and a sweet strawberry topping. These bite-sized treats are perfect for any occasion, offering a fun twist with a crunchy Golden Oreo and freeze-dried strawberry topping. Easy to make, portable, and absolutely delicious, these cheesecake bites will be the star of your next gathering.

• Author: Janet
• Prep Time: 30 minutes
• Chill Time: 2 hours
• Cook Time: 25 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 mini cheesecake bites
• Category: Dessert, Mini Desserts
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Crust:

• 1 cup graham cracker crumbs
• 2 tbsp granulated sugar
• 4 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ⅓ cup granulated sugar
• ¼ cup sour cream
• 1 large egg
• 1 tsp vanilla extract
• ½ cup chopped fresh strawberries

For the Strawberry Crunch Topping:

• 10-12 Golden Oreos, crushed
• 2 tbsp freeze-dried strawberries, crushed
• 3 tbsp unsalted butter, melted

For Garnish (optional):

• Whipped cream
• Sliced fresh strawberries

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Instructions

• Prepare the Crust:

  • Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners.
  • In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
  • Press about 1 tablespoon of the mixture into the bottom of each muffin liner.
  • Bake for 5-7 minutes until lightly golden. Set aside to cool while preparing the cheesecake filling.

• Prepare the Cheesecake Filling:

  • In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
  • Add sour cream, egg, and vanilla extract, mixing until fully combined. Gently fold in the chopped strawberries.
  • Spoon the cheesecake mixture evenly over the cooled crusts in the muffin tin.
  • Bake for 15-18 minutes, or until the cheesecakes are set and slightly jiggly in the center. Let them cool completely at room temperature before refrigerating for at least 2 hours.

• Prepare the Strawberry Crunch Topping:

  • In a small bowl, combine the crushed Golden Oreos, freeze-dried strawberries, and melted butter. Mix until crumbly.
  • Once the mini cheesecakes are chilled, top each one with a generous amount of the strawberry crunch mixture.

• Serve:

  • Optionally garnish with whipped cream and fresh strawberry slices. Enjoy!

Notes

• Substitutions: You can use Greek yogurt instead of sour cream for a tangier flavor or replace the graham cracker crust with crushed nuts for a different texture.
• Toppings: Feel free to add extra toppings like chocolate chips or a drizzle of caramel for a personalized touch.
• Freezing: These cheesecake bites can be frozen for up to 2 months. Thaw them in the refrigerator before serving.