Strawberry Crunch Cheesecake Bites
Delightful bite-sized cheesecake treats combining creamy texture with fresh strawberries and a crunchy topping, perfect for gatherings or sweet snacks.
Ingredients
For the crust
- 1 cup crushed graham crackers
- 1/2 cup granulated sugar, divided
- 1/4 cup unsalted butter, melted
For the cheesecake filling
- 8 ounces cream cheese, softened Ensure it is at room temperature for smooth mixing.
- 1 teaspoon vanilla extract
- 1 cup whipped topping
- 1 cup diced fresh strawberries Use ripe, sweet strawberries for best flavor.
- a pinch salt
For the crunch topping
- additional crushed graham crackers Mix with sugar if desired.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners or spray with non-stick cooking spray.
- In a bowl, combine the crushed graham crackers, 1/4 cup of sugar, and melted butter. Mix until it resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of each muffin cup to form a crust. Bake for 5-7 minutes until golden brown. Allow to cool completely.
Making the Cheesecake Filling
- In a mixing bowl, beat the softened cream cheese until smooth. Add the remaining 1/4 cup of sugar, vanilla extract, and salt. Mix until well combined.
- Gently fold in the whipped topping until fully incorporated.
Assembling the Cheesecake Bites
- Once the crusts are cool, spoon the cheesecake mixture over each crust generously.
- Top with diced strawberries, pressing them down slightly.
Chilling
- Place the muffin tin in the refrigerator and chill for at least 2 hours until set.
Serving
- Before serving, prepare the crunch topping by combining crushed graham crackers with sugar if desired, and sprinkle over each cheesecake bite.
- Serve chilled, optionally drizzled with chocolate sauce.
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Notes
For optimal flavor, use fresh strawberries and let the bites chill adequately to set. Store in an airtight container in the fridge for 3-5 days, or freeze for up to a month.