Description
Strawberry Crunch Cheesecake Bites are creamy mini cheesecakes with a buttery graham cracker crust and a vibrant, crunchy strawberry topping. A fun, nostalgic dessert perfect for parties or anytime cravings.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
- 2 blocks (16 oz) cream cheese, room temperature
- 1/4 cup sour cream
- 1/2 cup powdered sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup chopped fresh strawberries
- 1/2 cup freeze-dried strawberries, crushed
Instructions
- Preheat oven to 325°F and line a mini muffin pan with paper liners.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until crumbly.
- Press 1 tablespoon of crust mixture into each liner. Bake for 5 minutes, then cool.
- In a large bowl, beat cream cheese until smooth. Add powdered sugar, sour cream, flour, vanilla, and eggs. Mix until just combined. Fold in chopped strawberries.
- Fill each crust with the cheesecake mixture. Bake for 15–18 minutes or until centers are just set.
- Cool completely, then refrigerate for at least 2 hours.
- In a bowl, mix crushed freeze-dried strawberries with a little extra graham cracker crumbs. Sprinkle over each cheesecake bite before serving.
Notes
- Use room temperature cream cheese for smooth texture.
- Don’t overbake—cheesecakes should jiggle slightly in the center.
- Top just before serving to keep crunch fresh.
- These bites store well in the fridge or freezer.