Mini Strawberry Crunch Cheesecake Bites are delightful little desserts that combine creamy cheesecake with a crunchy topping. Perfect for parties or a sweet treat at home, these bite-sized cheesecakes are loved by both kids and adults. The fresh strawberries add a delicious fruity flavor, making them irresistible!
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Why Make This Recipe
You should make Mini Strawberry Crunch Cheesecake Bites because they are simple to prepare and offer a lovely balance of textures and tastes. The crunchy crust and topping pair perfectly with the smooth and creamy filling. These treats are also customizable, allowing you to enjoy them at any time, and they make for a stunning presentation on any dessert table.
How to Make Mini Strawberry Crunch Cheesecake Bites
Making Mini Strawberry Crunch Cheesecake Bites is easy and fun! Just follow the simple steps below.
Ingredients:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1/4 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped fresh strawberries
- 10 to 12 Golden Oreos, crushed
- 2 tablespoons freeze-dried strawberries, crushed
- 3 tablespoons unsalted butter, melted
- Whipped cream (optional)
- Sliced fresh strawberries (optional)
Directions:
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Press about 1 tablespoon of the crust mixture into each liner. Bake for 5-7 minutes until lightly golden, then let cool.
- For the cheesecake filling, beat the cream cheese and sugar in a bowl until smooth. Then add sour cream, egg, and vanilla, mixing well. Gently fold in the chopped strawberries.
- Spoon the filling over each cooled crust until almost full. Bake for 15-18 minutes until the centers are set but still slightly jiggly. Cool in the muffin tin at room temperature, then refrigerate for at least 2 hours.
- For the strawberry crunch topping, mix crushed Oreos, freeze-dried strawberries, and melted butter until crumbly.
- Once chilled, top each cheesecake bite with the strawberry crunch topping. Optionally, add whipped cream and a slice of fresh strawberry for a beautiful finish.
How to Serve Mini Strawberry Crunch Cheesecake Bites
Serve Mini Strawberry Crunch Cheesecake Bites chilled, as they taste best when cold. They are great for parties and gatherings, and look delightful on a dessert platter.
How to Store Mini Strawberry Crunch Cheesecake Bites
You can store Mini Strawberry Crunch Cheesecake Bites in an airtight container in the fridge for up to 4 days. If you plan to make them ahead of time, it’s best to add the crunchy topping just before serving to keep it fresh.
Tips to Make Mini Strawberry Crunch Cheesecake Bites
- Make sure your cream cheese is softened to get a smooth filling.
- Adjust the sweetness by adding more or less sugar based on your taste preference.
- For a smooth texture, mix the filling well but avoid overmixing after adding the egg.
Variation
You can customize your Mini Strawberry Crunch Cheesecake Bites by using different fruits. Try blueberries, raspberries, or even a mix of berries for a colorful and fruity twist!
FAQs
1. Can I use other types of cookies for the crust?
Yes, you can use other types of cookies like chocolate cookies or digestive biscuits for a different flavor.
2. Can I freeze these cheesecake bites?
Yes, you can freeze the cheesecake bites without the topping. Just wrap them well and store in the freezer for up to 2 months.
3. What can I do if I don’t have mini muffin tins?
If you don’t have a mini muffin tin, you can use a regular muffin tin. Just adjust the baking time, as larger cheesecakes may take longer to bake.
Enjoy making and sharing these Mini Strawberry Crunch Cheesecake Bites! They are sure to be a hit with everyone!
Mini Strawberry Crunch Cheesecake Bites
Ingredients
Crust Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling Ingredients
- 8 ounces cream cheese, softened Make sure it’s softened for a smooth filling.
- ⅓ cup granulated sugar Adjust sweetness to taste.
- ¼ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chopped fresh strawberries Fresh strawberries add fruity flavor.
Crunch Topping Ingredients
- 10 to 12 pieces Golden Oreos, crushed
- 2 tablespoons freeze-dried strawberries, crushed
- 3 tablespoons unsalted butter, melted
Optional Garnishes
- Whipped cream For serving.
- Sliced fresh strawberries For serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust.
- Press about 1 tablespoon of the crust mixture into each liner.
- Bake for 5-7 minutes until lightly golden, then let cool.
Making the Filling
- Beat the cream cheese and sugar in a bowl until smooth.
- Add sour cream, egg, and vanilla, mixing well.
- Gently fold in the chopped strawberries.
- Spoon the filling over each cooled crust until almost full.
- Bake for 15-18 minutes until the centers are set but still slightly jiggly.
- Cool in the muffin tin at room temperature, then refrigerate for at least 2 hours.
Preparing the Crunch Topping
- Mix crushed Oreos, freeze-dried strawberries, and melted butter until crumbly.
- Once chilled, top each cheesecake bite with the strawberry crunch topping.
- Optionally, add whipped cream and a slice of fresh strawberry for a beautiful finish.
