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Strawberry Crunch Cheesecake Bites

These mini cheesecake bites pack all the creamy, dreamy joy of a traditional cheesecake but in a bite-sized form, topped with crunchy strawberries.
Print Recipe
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 1 hour 30 minutes
Servings: 12 bites
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

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 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped cream (store-bought or homemade)
For the strawberry crunch topping
  • 1 cup crushed freeze-dried strawberries
  • 1/2 cup crushed graham crackers
  • 2 tbsp granulated sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix together the crushed graham crackers, ¼ cup sugar, and melted butter until well combined. Pat the mixture into the bottom of a greased muffin tin, pressing down firmly.
  3. Bake for about 8 minutes or until golden, then let them cool completely.
Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Add in the powdered sugar and vanilla extract, mixing until creamy. Gently fold in the whipped cream.
Assembly
  1. Fill each cooled crust with the cheesecake mixture, smoothing the tops with a spatula.
Strawberry Crunch Topping
  1. In a small bowl, mix the crushed freeze-dried strawberries, crushed graham crackers, and granulated sugar.
  2. Sprinkle this mixture over the tops of your cheesecake bites.
Chill and Serve
  1. Chill in the fridge for at least 1 hour.
  2. Carefully remove the cheesecake bites from the tin and serve.

Notes

If the graham cracker crust is too crumbly, add a touch more melted butter. You can switch up the topping for variations, like caramel or chocolate crunch.