Strawberry Crunch Cheesecake Bites

These Strawberry Crunch Cheesecake Bites are the perfect handheld dessert creamy, decadent, and bursting with fresh strawberry flavor, all topped with a signature crunchy coating. Inspired by classic ice cream truck treats, these bites deliver that nostalgia in a sophisticated, sweet package.

Perfectly portioned and easy to serve, these bites feature a buttery crust, a lush strawberry cheesecake filling, and a homemade crunchy topping that makes them absolutely irresistible.

Recipe Details

• Flavor Profile: Sweet and tangy. The rich cream cheese and sugar are balanced by the tartness of the sour cream and fresh strawberry puree, complemented by the warm, buttery flavor of the cookie crust.
• Texture: Silky smooth and creamy cheesecake filling that melts in your mouth, contrasted perfectly by the firm, pressed cookie crust and the delightful crunch of the strawberry topping.
• Total Active Time: Approximately 30 minutes. Requires 20–40 minutes of baking time, and at least 4 hours (or overnight) of chilling time.
• Difficulty Level: Moderate. Involves standard baking steps, whisking, and gentle mixing, but is very straightforward if you follow the chilling times exactly.

What You’ll Need

This recipe involves three main stages: creating the baked crust, preparing the classic strawberry-infused filling, and mixing the crunchy, vibrant topping.

Ingredient Notes

Using high-quality ingredients at the correct temperature is vital for the smooth texture of the baked cheesecake.

• Cream Cheese – It is absolutely crucial that your 16 ounces of cream cheese are fully softened to room temperature. Cold cream cheese will result in a lumpy filling, no matter how long you beat it.
• Strawberry Puree or Jam – You have flexibility here: puree will provide a fresher, lighter flavor, while strawberry jam will yield a more intense, sweeter flavor and slightly denser filling.
• Sour Cream – This ingredient is the secret to a silky-smooth, tender cheesecake. It adds moisture and a touch of necessary tanginess, which helps prevent the cheesecake from cracking.
• Freeze-Dried Strawberries – These are essential for the crunchy topping! When crushed, they provide an intense color and flavor boost without adding moisture, ensuring the topping remains crisp.

Add-ins and Substitutions

These bites are delicious as they are, but here are some simple adjustments you can make:

• Lighter Filling – Substitute up to 1/2 of the cream cheese with Neufchâtel (lower-fat cream cheese), but ensure the sour cream remains full-fat for texture.
• Crust Variation – Replace the golden Oreos or graham crackers with vanilla wafers or shortbread cookies for a slightly different buttery crust profile.
• Garnish – Instead of dipping in white chocolate, you can drizzle the tops with a simple lemon glaze made from powdered sugar and lemon juice after adding the crunch topping.

How to Make Strawberry Crunch Cheesecake Bites

This baked recipe requires simple mixing and precise baking and chilling for the best texture. Follow these steps carefully for success.

1. Prep the Crust: Preheat your oven to 325°F (163°C). Line a mini muffin tin or an 8×8-inch pan with parchment paper, leaving an overhang to easily lift the cheesecake out later. In a bowl, mix the 1 1/2 cups of crushed graham crackers or golden Oreos with the 1/4 cup of melted butter. Press the mixture firmly into the bottom of the prepared muffin cups or pan to form the crust. Set the crust aside.
2. Make the Filling: In a large bowl, use an electric mixer to beat the softened cream cheese and granulated sugar until the mixture is completely smooth. Add the two large eggs one at a time, mixing well after each addition to fully incorporate them. Finally, stir in the sour cream, vanilla extract, and strawberry puree (or jam) until everything is smoothly combined.
3. Bake the Cheesecake: Pour the cheesecake mixture over the prepared crust. If using a mini muffin tin, fill each cup about 3/4 full. Bake for 20–25 minutes for mini bites, or 35–40 minutes for the larger 8×8-inch pan, until the filling is set but still slightly jiggly in the very center.
4. Cool and Chill: Allow the cheesecake to cool completely to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or, ideally, overnight.
5. Make the Topping: While the cheesecake is chilling, prepare the crunch topping. In a bowl, mix the 1 cup of crushed golden Oreos (or vanilla wafers), the 1/2 cup of crushed freeze-dried strawberries, and the 3 tablespoons of melted butter until the mixture resembles coarse crumbs.
6. Assemble and Finish: Once the cheesecake is chilled, remove the bites from the muffin tin or cut the larger cheesecake into small squares. Roll or sprinkle the strawberry crunch topping over each bite, pressing gently to adhere the crumbs to the sides and top.
7. Optional White Chocolate Dip: For extra indulgence, dip each bite into the melted white chocolate (or candy melts). Place the finished bites on a parchment-lined baking sheet and refrigerate for an additional 15–20 minutes to fully set the chocolate coating.
8. Enjoy: Serve immediately or keep refrigerated!

Pro Tip: Do not over-bake the cheesecake! Remove it from the oven when the center is still slightly wobbly (like firm jelly). This ensures the final texture is creamy and smooth, rather than dry and crumbly after it cools and chills.

Recipe Tips

• Room Temperature Eggs: Use room-temperature eggs. Cold eggs can seize up the cold cream cheese mixture, making it harder to beat out lumps and resulting in a less smooth final texture.
• Cool Slowly: Once the baking time is complete, turn off the oven but leave the mini bites inside with the door ajar for 15 minutes before removing them entirely. This prevents sudden temperature changes that can cause cracks.
• Press Firmly: When pressing the crust into the cups or pan, make sure it is very firm and even. This prevents the crust from floating up into the filling during baking.
• Moisture Control: Make sure there is no condensation on the surface of the cooled cheesecake before adding the dry crunch topping, otherwise the topping will soften too quickly.

FAQs

Q: Why did my cheesecake filling crack? A: Cheesecake often cracks due to over-baking or a sudden temperature change. Make sure to remove it when the center is still slightly jiggly, and cool it slowly at room temperature before refrigerating.

Q: Can I use fresh strawberries for the crunch topping? A: No. Fresh strawberries contain too much water and will immediately turn the topping soggy. You must use freeze-dried strawberries for the crunch factor.

Q: How do I store these cheesecake bites? A: Store the finished Strawberry Crunch Cheesecake Bites in an airtight container in the refrigerator for up to 5 days. They are best served chilled.

Serving Suggestions

These bites are a party favorite that need very little extra dressing up, but here are a few ideas:

• A light dust of powdered sugar over the top just before serving.
• A side of fresh whole strawberries or raspberries on the serving platter.
• Serve alongside a scoop of vanilla or strawberry ice cream for a full dessert plate experience.
• Present them in decorative mini muffin liners or cupcake wrappers.

Make This Recipe in Advance

This is an ideal make-ahead dessert! The entire process of baking the cheesecake, cooling it to room temperature, and refrigerating it must be completed at least 4 hours ahead of time, but preparing the full cheesecake 1 to 2 days ahead is highly recommended. You can also prepare the strawberry crunch topping up to a week in advance and store it in an airtight container at room temperature. The final assembly (rolling in the crunch and dipping in chocolate) should be done the day you plan to serve.

Strawberry Crunch Cheesecake Bites (Baked Mini Cheesecakes)

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• Author: Samantha Brooks
• Total Time: 5 hours
• Yield: 18 bites 1x
• Diet: Vegetarian

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Description

These Strawberry Crunch Cheesecake Bites are a handheld, no-fuss dessert inspired by the classic ice cream truck treat. Featuring a buttery cookie crust, a smooth and tangy strawberry-infused cheesecake filling, and a signature crunchy topping made from golden cookies and freeze-dried strawberries, these perfectly portioned bites are sweet, sophisticated, and ideal for parties.

See also  Coffee Swiss Roll

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Ingredients

Scale 1x2x3x

For the Crust

• 1 1/2 cups crushed graham crackers or golden Oreos
• 1/4 cup unsalted butter, melted

For the Strawberry Cheesecake Filling

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

For the Strawberry Crunch Topping

• 1 cup crushed golden Oreos or vanilla wafer cookies
• 1/2 cup freeze-dried strawberries, crushed
• 3 tbsp melted butter
• 1 1/2 cups white chocolate or candy melts, melted (optional for dipping)

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Instructions

Step 1: Prep the Crust
Preheat your oven to 325°F (163°C). Line a mini muffin tin or an 8×8-inch pan with parchment paper. In a bowl, mix the 1 1/2 cups of crushed graham crackers or golden Oreos with the 1/4 cup of melted butter. Press the mixture firmly into the bottom of the prepared muffin cups or pan to form the crust. Set the crust aside.

Step 2: Make the Filling
In a large bowl, use an electric mixer to beat the softened cream cheese and granulated sugar until completely smooth. Add the two large eggs one at a time, mixing well after each addition. Finally, stir in the sour cream, vanilla extract, and strawberry puree (or jam) until smoothly combined.

Step 3: Bake the Cheesecake
Pour the cheesecake mixture over the prepared crust. Bake for 20–25 minutes for mini bites, or 35–40 minutes for the larger pan, until the filling is set but still slightly jiggly in the very center.

Step 4: Cool and Chill
Allow the cheesecake to cool completely to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or, ideally, overnight.

Step 5: Make the Topping
While the cheesecake is chilling, prepare the crunch topping. In a bowl, mix the 1 cup of crushed golden Oreos (or vanilla wafers), the 1/2 cup of crushed freeze-dried strawberries, and the 3 tablespoons of melted butter until the mixture resembles coarse crumbs.

Step 6: Assemble and Finish
Once the cheesecake is chilled, remove the bites from the muffin tin or cut the larger cheesecake into small squares. Roll or sprinkle the strawberry crunch topping over each bite, pressing gently to adhere the crumbs to the sides and top.

Step 7: Optional White Chocolate Dip
For extra indulgence, dip each bite into the melted white chocolate (or candy melts). Place the finished bites on a parchment-lined baking sheet and refrigerate for an additional 15–20 minutes to fully set the chocolate coating.

Step 8: Enjoy
Serve immediately or keep refrigerated!

Notes

Preventing Cracks: To achieve a creamy texture without cracks, do not over-bake the cheesecake. Remove it from the oven when the center is still slightly wobbly. After baking, turn off the oven but leave the cheesecake inside with the door ajar for 15 minutes to allow it to cool slowly.

Make-Ahead: The baked cheesecake must be cooled and chilled for at least 4 hours, and can be kept refrigerated for up to 2 days before adding the crunch topping. The dry crunch topping can be prepared and stored in an airtight container up to a week in advance.

Essential Ingredient: You must use freeze-dried strawberries for the crunch topping. Fresh strawberries contain too much moisture and will immediately turn the topping soggy, ruining the texture.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bite
• Calories: 385
• Sugar: 29g
• Sodium: 115mg
• Fat: 27g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 68mg

Keywords: strawberry crunch cheesecake, cheesecake bites, mini cheesecake, strawberry dessert, no-bake ice cream truck treat, baked cheesecake