Strawberry Crunch Cheesecake Bites

Delightful bite-sized desserts featuring a creamy cheesecake filling, crunchy strawberry goodness, and a buttery crust, perfect for summer gatherings.

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Prep Time 20

Cook Time 5

Total Time 2 5

Servings: 12 bites

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

For the crust

1 cup graham cracker crumbs You can substitute with digestive biscuits or vanilla wafer crumbs for a different flavor.
4 tablespoons unsalted butter, melted Make sure it's fully melted for even mixing.
2 tablespoons granulated sugar Adjust to taste if needed.

For the filling

8 oz cream cheese, softened Ensure cream cheese is softened at room temperature.
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups strawberries, finely chopped Use fresh, ripe strawberries for best flavor.
1/2 cup whipped cream Can be store-bought or homemade.
Additional crushed strawberries for topping For garnish before serving.

Method

Preparation

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners for easy removal.
In a bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press this mixture firmly into the bottom of each muffin liner to form the crust.
Bake the crusts for about 5 minutes until golden. Let them cool completely.
In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
Gently fold in the chopped strawberries and whipped cream into the cream cheese mixture until just combined.
Spoon the filling into each baked crust, filling them almost to the top. Use a spatula to smooth the tops.
Chill the bites in the refrigerator for at least 2 hours to allow the filling to set.

Serving

Serve cold, topped with additional crushed strawberries for a burst of color!

Notes

Store in an airtight container in the refrigerator for 3-4 days. Can be frozen for up to 2 months if wrapped tightly in plastic wrap.