Mini Strawberry Crunch Cheesecake Bites
Creamy, fruity, and delightfully crunchy — these Mini Strawberry Crunch Cheesecake Bites are the perfect tiny treat when you want a big burst of flavor in a single bite.
Servings: 24 bites
Calories: 150kcal
Equipment
- Mini Muffin Tin
- Mixing Bowl
Ingredients
Crust Ingredients
- 1 cup Graham cracker crumbs
- 2 tablespoons Granulated sugar for crust
- 4 tablespoons Unsalted butter melted for crust
Filling Ingredients
- 8 ounces Cream cheese softened to room temperature
- 1/3 cup Granulated sugar for filling
- 1/4 cup Sour cream room temperature
- 1 large Egg room temperature
- 1 teaspoon Vanilla extract
- 1/2 cup Chopped fresh strawberries hulled and diced
Topping Ingredients
- 10 to 12 pieces Golden Oreos crushed (about 3/4 cup)
- 2 tablespoons Freeze-dried strawberries crushed into powder
- 3 tablespoons Unsalted butter melted for topping
Optional Garnishes
- Whipped cream for serving
- Sliced fresh strawberries for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a mini muffin tin with paper liners. Press a one-inch ball of dough into each liner for a uniform crust.
- In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter; mix until the texture resembles wet sand. Press roughly 1 tablespoon of the mixture into the bottom of each paper liner, compacting it firmly.
- Bake the crusts for 5 to 7 minutes until lightly golden around the edges. Remove from oven and let cool while you prepare the filling.
- In a mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy, scraping the bowl as needed. Add sour cream, egg, and vanilla extract; beat until well combined but do not overmix.
- Gently fold in chopped fresh strawberries with a rubber spatula, keeping some small pieces intact for texture.
- Spoon the filling evenly over each cooled crust, filling nearly to the top. Bake for 15 to 18 minutes until centers are set but still slightly jiggly. Remove and cool on a wire rack to room temperature, then refrigerate the cheesecake bites for at least 2 hours to firm up fully.
- For the topping, place crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter in a small bowl; mix until crumbly and moistened.
- Once the mini cheesecakes are chilled, sprinkle the strawberry crunch mixture over each one. Garnish with a dollop of whipped cream and sliced fresh strawberries if desired. Serve chilled.
Notes
Store these cheesecakes in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 1 month.
Nutrition
Calories: 150kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 50mg | Sugar: 8g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg