Strawberry Crunch Cheesecake Bites
Delightful bite-sized treats featuring a creamy cheesecake layer topped with a crunchy strawberry-infused crust.
Ingredients
For the crust
- 1 cup crushed graham crackers
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the cheesecake filling
- 16 oz cream cheese, softened Use room temperature for smoother mixing.
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed Remove green tops before pureeing.
- 1 cup whipped cream Fold in gently to maintain lightness.
- Extra pieces strawberries for garnish For topping before serving.
Instructions
Preparation
- In a mixing bowl, combine crushed graham crackers, granulated sugar, and melted butter. Mix until fully combined and crumbly.
- Press the mixture firmly into the bottom of a lined or greased mini muffin pan. Use your fingers or a small glass to compact it well.
- Bake the crust at 350°F (175°C) for about 5-7 minutes until just golden. Remove from the oven and allow to cool.
- In a separate bowl, beat the softened cream cheese until smooth and creamy.
- Gradually sift in the powdered sugar, continuing to mix until fully combined.
- Add vanilla extract and strawberry puree into the cream cheese mixture. Beat until fully incorporated and light and fluffy.
- Fold in the whipped cream gently.
- Spoon or pipe the cheesecake filling into the cooled crusts in the muffin pan. Smooth out the tops with a spatula if needed.
- Place the mini cheesecake bites in the refrigerator for at least 4 hours or until set.
- Once set, carefully remove them from the muffin pan. Garnish with extra strawberry slices on top before serving.
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Notes
These bites can be garnished with fresh strawberry sauce or puree, mint leaves, and even edible glitter for extra charm. Best served chilled.