Strawberry Crunch Cheesecake Bites
Delightfully creamy no-bake cheesecake bites combined with strawberries and a sweet cookie crust, perfect for any occasion.
Ingredients
For the crust
- 1 cup crushed graham crackers
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 8 ounces cream cheese, softened Allow to soften at room temperature.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced Use ripe and fragrant strawberries.
- 1/2 cup whipped cream Gently fold into mixture.
Instructions
Preparation
- In a mixing bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix until the mixture resembles wet sand.
- Line a mini muffin tin with paper liners. Press a tablespoon of the graham cracker mixture into the bottom of each muffin cup, creating a firm layer.
- In another bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy and well combined.
- Fold in the diced strawberries and whipped cream gently until evenly incorporated.
- Spoon the cheesecake mixture over the crust in each muffin cup, filling them about three-quarters full.
- Refrigerate for at least 4 hours or overnight until set.
- Once set, remove the cheesecake bites from the muffin tin and serve chilled.
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Notes
Serve with fresh mint leaves, additional sliced strawberries, or a drizzle of chocolate sauce for flair. Store leftovers in an airtight container in the refrigerator for up to a week or freeze for up to three months.