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Strawberry Crunch Cheesecake Bites

Delicious and easy-to-make bites that combine creamy cheesecake with a crunchy topping, perfect for any occasion.
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Prep Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 12 bites
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 8 oz cream cheese, softened Use full-fat for richer flavor.
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream, whipped to stiff peaks Ensure it is whipped properly.
Base
  • 1 cup graham cracker crumbs
  • 3 tbsp melted butter
  • 2 tbsp sugar
Crunch Coating
  • 1 cup crushed vanilla cookies (Golden Oreos or similar) Can substitute with crushed graham crackers if needed.
  • 1 packet strawberry Jell-O powder (3 oz) Feel free to experiment with flavors.
  • 3 tbsp melted butter

Method
 

Preparation
  1. In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
  2. Gently fold in the whipped heavy cream until fully incorporated, creating a light cheesecake filling.
  3. In a separate bowl, combine graham cracker crumbs, melted butter, and sugar for the base.
  4. Press the graham cracker mixture evenly into the bottom of a lined 8×8 inch pan to form a firm crust.
  5. Spoon the cheesecake filling over the crust and smooth the top with a spatula.
  6. Refrigerate the cheesecake layer for at least 1 hour to set.
Assembling
  1. Meanwhile, mix the crushed vanilla cookies with strawberry Jell-O powder and melted butter to form the strawberry crunch coating.
  2. Remove the cheesecake from the refrigerator and crumble it, then mix the crumble into small bite-sized pieces.
  3. Roll the cheesecake pieces in the strawberry crunch mixture until fully coated.
  4. Place the coated cheesecake bites on a lined tray and refrigerate for 1 hour to firm up before serving.

Notes

Serve chilled, garnished with fresh strawberries or whipped cream. Store in an airtight container in the refrigerator for up to five days or freeze for up to three months.