Creamy cheesecake meets a sweet, crunchy topping in these bite-sized Strawberry Crunch Cheesecake Bites! Featuring crushed golden Oreos, freeze-dried strawberries, and a luscious cheesecake filling, these little treats are perfect for parties, potlucks, or any time you need a show-stopping dessert.
Why You’ll Love This Recipe
- Adorable and Convenient: Bite-sized portions make these cheesecakes easy to serve and enjoy.
- Unique Topping: A strawberry crunch made with freeze-dried strawberries and golden Oreos adds a delightful texture.
- Crowd-Pleaser: Perfect for gatherings, holidays, or as a grab-and-go dessert.
- Easy to Customize: Swap flavors or toppings to make these your own.
- Make-Ahead Friendly: Prepare in advance to save time on party day.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- For the crust:
- 1 1/2 cups graham crackers or golden Oreos, crushed
- 3 tbsp butter, melted
- For the filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- For the topping:
- 1 cup golden Oreos or vanilla wafer cookies, crushed
- 1/2 cup freeze-dried strawberries, crushed
- 1/4 cup butter, melted
- For the garnish:
- 1 1/2 cups white chocolate or candy melts, melted
- 1/2 cup strawberry puree or strawberry jam
Directions
Step 1: Prepare the Crust
- Preheat the oven to 325°F (160°C) and line a mini muffin tin with paper liners.
- In a bowl, combine the crushed graham crackers or golden Oreos with melted butter. Mix until evenly moistened.
- Spoon about 1-2 teaspoons of the mixture into each liner and press down firmly to form the crust.
Step 2: Make the Filling
- In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and vanilla extract until fully combined.
- Spoon the cheesecake mixture over the prepared crusts, filling each liner about 3/4 full.
Step 3: Bake and Cool
- Bake the cheesecakes for 15-18 minutes, or until the centers are set.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
Step 4: Make the Crunch Topping
- In a bowl, combine the crushed golden Oreos or vanilla wafer cookies with the freeze-dried strawberries and melted butter. Mix until crumbly.
Step 5: Assemble
- Once the cheesecakes are chilled, remove the paper liners. Dip the tops of each cheesecake in melted white chocolate or candy melts, then press the strawberry crunch topping onto the white chocolate.
Step 6: Garnish and Serve
- Drizzle the tops with strawberry puree or jam for a finishing touch. Serve chilled and enjoy!
Servings and Timing
- Servings: 24 bite-sized cheesecakes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Chilling Time: 2 hours
- Total Time: 45 minutes + chilling
Variations
- Different Flavors: Use chocolate cookies or add cocoa powder to the filling for a chocolate version.
- Tropical Twist: Replace strawberries with freeze-dried mango or pineapple and use a coconut cookie base.
- Sugar-Free Option: Use sugar substitutes and low-carb cookies for a keto-friendly version.
- Nutty Crunch: Add chopped almonds or pecans to the topping for extra texture.
- Vegan Option: Use dairy-free cream cheese, sour cream, and white chocolate for a plant-based version.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the cheesecakes (without the topping) for up to 2 months. Thaw in the refrigerator overnight before adding the topping.
- Reheating: These cheesecakes are served chilled, so reheating is not necessary.
FAQs
1. Can I use fresh strawberries instead of freeze-dried?
Freeze-dried strawberries are recommended for the crunch topping because they add texture and don’t make it soggy.
2. What’s the best way to crush the cookies?
Use a food processor for fine crumbs or place the cookies in a zip-top bag and crush them with a rolling pin.
3. Can I use store-bought cheesecake filling?
Yes, but homemade filling gives better flavor and texture.
4. What if I don’t have a mini muffin tin?
Use a regular muffin tin for larger cheesecakes. Adjust the baking time to 18-20 minutes.
5. How do I keep the topping from falling off?
Make sure the melted white chocolate is slightly tacky when applying the crunch topping for better adhesion.
6. Can I use milk chocolate instead of white chocolate?
Yes, but white chocolate complements the strawberry flavor better.
7. Can I substitute the graham cracker crust?
Yes, golden Oreos, vanilla wafers, or digestive biscuits work as substitutes.
8. How can I make these cheesecakes gluten-free?
Use gluten-free cookies for the crust and topping.
9. Can I skip the strawberry puree drizzle?
Yes, but the drizzle adds a nice finishing touch and extra flavor.
10. What can I do with leftover crunch topping?
Sprinkle it over ice cream, yogurt, or oatmeal for a tasty treat.
Conclusion
Bite-Sized Strawberry Crunch Cheesecakes are the perfect combination of creamy, crunchy, and fruity. With their vibrant strawberry flavor and adorable presentation, they’re a guaranteed hit at any event. Whether you’re hosting a party or treating yourself, these mini cheesecakes are sure to delight!
Print
Strawberry Crunch Cheesecakes Bite-Sized
- Total Time: 2 hours 45 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Indulge in Bite-Sized Strawberry Crunch Cheesecakes, the perfect mini dessert for any occasion! With a creamy cheesecake filling, a crunchy strawberry-golden Oreo topping, and a sweet strawberry center, these treats are as delicious as they are adorable.
Ingredients
Produce:
- 1/2 cup freeze-dried strawberries (crushed)
Refrigerated:
- 2 large eggs
Condiments:
- 1/2 cup strawberry purée or strawberry jam
Baking & Spices:
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
Snacks:
- 1 cup crushed golden Oreos or vanilla wafer cookies (for topping)
- 1 1/2 cups graham crackers or golden Oreos (for the crust, finely crushed)
Dairy:
- 16 oz cream cheese (softened)
- 1/2 cup sour cream
- 1/4 cup unsalted butter (melted, for crust)
- 3 tbsp butter (melted, for topping)
Desserts:
- 1 1/2 cups white chocolate or candy melts
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C). Line a mini muffin tin with paper liners.
- Combine the crushed graham crackers or golden Oreos with melted butter. Mix until the crumbs are evenly coated.
- Press 1–2 tsp of the crumb mixture into the bottom of each muffin liner to form the crust. Bake for 5 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add sour cream, vanilla extract, and strawberry purée or jam. Mix until fully combined.
- Add eggs, one at a time, mixing on low speed just until incorporated.
- Assemble and Bake:
- Spoon the cheesecake batter over the cooled crusts, filling each liner almost to the top.
- Bake for 15–18 minutes, or until the centers are set but still slightly jiggly. Let cool completely at room temperature, then chill in the refrigerator for at least 2 hours.
- Prepare the Crunch Topping:
- In a bowl, combine crushed freeze-dried strawberries, crushed golden Oreos, and melted butter. Mix until combined.
- Coat the Cheesecakes:
- Melt the white chocolate or candy melts according to package instructions.
- Dip the tops of each chilled cheesecake bite into the melted chocolate, then immediately press the strawberry crunch mixture onto the chocolate coating.
- Serve:
- Allow the chocolate to set completely before serving. Keep refrigerated until ready to enjoy.
Notes
- For a smoother topping, drizzle melted white chocolate over the crunch topping instead of dipping.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Swap freeze-dried strawberries for raspberries for a tangy variation.
- Prep Time: 20 minutes
- chill time: 2 hours
- Cook Time: 25 minutes
- Category: Desserts
- Method: Bake and Chill
- Cuisine: American-inspired