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Strawberry Crunch Cheesecake Bites

Delightful mini cheesecake bites combining fresh strawberries and creamy cheesecake in a crunchy graham cracker crust, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 2 hours 5 minutes
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.