Strawberry Crunch Cheesecake Bites

Step-by-step instructions

1. Preheat the oven to 325°F (165°C) and line a mini muffin tin with paper liners.
2. Make the crust: In a small bowl, mix the graham cracker crumbs and melted butter. Press about a tablespoon of the mixture into the bottom of each muffin liner to form a crust.
3. Bake the crusts for 5 minutes, then remove them from the oven and let cool.
4. Prepare the cheesecake filling: In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
5. Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this into the cream cheese mixture.
6. Fold in the strawberries carefully to maintain their shape.
7. Fill the cups: Spoon the cheesecake mixture over the cooled crusts, filling each cup almost to the top.
8. Freeze the bites for at least 2 hours until they’re firm.
9. Add crunch: Before serving, sprinkle a mixture of crushed cornflakes and sugar on top of each cheesecake bite for that perfect crunch.

Best ways to enjoy it

These Strawberry Crunch Cheesecake Bites are great on their own but can be paired with whipped cream or a drizzle of chocolate sauce for added decadence. For a fun twist, serve them with a scoop of vanilla ice cream or a fresh fruit salad on the side. They’re also a fantastic addition to a brunch spread or summer picnic dessert table!

Keeping leftovers fresh

To store your Strawberry Crunch Cheesecake Bites, simply keep them in an airtight container in the freezer. They can last up to a month, making them an excellent make-ahead treat. Always ensure they’re properly wrapped or in a container to prevent freezer burn. When ready to enjoy, just pull out a few and let them sit at room temperature for a few minutes before serving.

Helpful cooking tips

1. Don’t skip the chill: Freezing the bites is key to ensuring that they hold their shape when served.
2. Room temperature cream cheese is much easier to blend than cold cream cheese—it will yield a smoother filling.
3. Gently fold the whipped cream into the cream cheese mixture to keep that airy texture.

Creative twists

Looking to personalize your Strawberry Crunch Cheesecake Bites? Consider using different fruits like raspberries or blueberries, or mix in chocolate chips for a sweeter flavor. For a fun seasonal variation, add a hint of lemon zest or swap out the cornflakes for crushed nuts or granola for added texture.

Common questions

What is the preparation time for these cheesecake bites?
Prep time is about 15-20 minutes, plus an additional 2 hours for freezing.

Can I make these bites ahead of time?
Absolutely! They are perfect for making in advance—just store them in the freezer and pull them out when needed.

How can I modify this recipe for dietary restrictions?
You can substitute the cream cheese with a dairy-free alternative and use a sugar substitute in the crust and filling if needed.

By following this guide, you’ll create a memorable dessert that your friends and family will adore. Enjoy the deliciousness of Strawberry Crunch Cheesecake Bites!

Strawberry Crunch Cheesecake Bites

Delightful mini cheesecake bites combining fresh strawberries and creamy cheesecake in a crunchy graham cracker crust, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 12 bites

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the crust

• 1 cup graham cracker crumbs
• 3 tablespoons unsalted butter, melted

For the cheesecake filling

• 1 cup cream cheese, softened Best at room temperature for easy mixing.
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract Can substitute with almond extract if desired.
• 1/2 cup heavy whipping cream Whipped until stiff peaks form.
• 1 cup strawberries, chopped Fold in carefully to keep them intact.

For the topping

• 1/4 cup crushed cornflakes
• 1 tablespoon sugar

Method

 

Preparation

1. Preheat the oven to 325°F (165°C) and line a mini muffin tin with paper liners.
2. In a small bowl, mix the graham cracker crumbs and melted butter. Press about a tablespoon of the mixture into the bottom of each muffin liner to form a crust.
3. Bake the crusts for 5 minutes, then remove them from the oven and let cool.

Making the cheesecake filling

1. In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
2. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this into the cream cheese mixture.
3. Carefully fold in the chopped strawberries.

Assembling the bites

1. Spoon the cheesecake mixture over the cooled crusts, filling each cup almost to the top.
2. Freeze the bites for at least 2 hours until they’re firm.
3. Before serving, sprinkle a mixture of crushed cornflakes and sugar on top of each cheesecake bite for that perfect crunch.

Notes

To store, keep in an airtight container in the freezer for up to a month. Let sit at room temperature for a few minutes before serving. You can personalize with raspberries or blueberries.