Name: Mini Strawberry Crunch Cheesecake Bites
Prep time: 20 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1 cup powdered sugar; 1 tsp vanilla extract; 1 package (3 oz) strawberry gelatin (Jell-O); 1.5 cups whipped topping or whipped cream; 20 Golden Oreos or vanilla sandwich cookies; 1/2 cup freeze-dried strawberries; 4 tbsp melted butter; Optional: Fresh strawberries for garnish

Mini Strawberry Crunch Cheesecake Bites are a perfect blend of creamy cheesecake, fruity strawberry flavor, and a crunchy cookie topping. These no-bake treats are rich, sweet, and incredibly easy to make, making them a great option for parties, holidays, or simply satisfying my sweet tooth on any regular day. Mini Strawberry Crunch Cheesecake Bites

Why You’ll Love This Recipe

I love how these mini cheesecake bites combine textures and flavors in every single bite. The cream cheese filling is smooth and tangy, while the strawberry layer adds a fresh, fruity punch. The crunchy topping gives it a fun twist that reminds me of classic strawberry crunch ice cream bars. These are easy to prepare ahead of time, they look adorable on a dessert tray, and there’s no oven needed—ideal for warm-weather days or when I want a quick and impressive treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese
Powdered sugar
Vanilla extract
Strawberry gelatin (Jell-O)
Whipped topping or whipped cream
Golden Oreos or vanilla sandwich cookies
Freeze-dried strawberries
Melted butter
Optional: Fresh strawberries for garnish

Directions

I start by crushing the Golden Oreos and freeze-dried strawberries until I get a fine crumb. I mix in melted butter until it resembles wet sand.
I press a spoonful of this mixture into the bottom of mini cupcake liners to form the crust, then chill them in the refrigerator while I make the filling.
In a mixing bowl, I beat softened cream cheese until smooth. I add powdered sugar, vanilla extract, and strawberry gelatin, blending until well combined.
I fold in the whipped topping gently, making sure the mixture stays light and fluffy.
I spoon or pipe the filling onto the chilled crusts and smooth the tops.
I sprinkle more of the cookie-strawberry crumb mixture on top for that iconic crunch.
I chill the bites for at least 2 hours or until fully set before serving.
If I’m feeling fancy, I garnish each with a slice of fresh strawberry right before serving.

Servings and timing

This recipe makes about 24 mini cheesecake bites. It takes around 20 minutes to prepare and at least 2 hours to chill in the refrigerator. I usually set aside 2.5 hours total from start to finish.

Variations

I sometimes swap the strawberry gelatin for raspberry or cherry to mix things up.
For a chocolatey twist, I replace Golden Oreos with chocolate cookies.
If I want to make them more indulgent, I drizzle melted white chocolate over the top before chilling.
I’ve also made a low-sugar version using sugar-free gelatin and light cream cheese.

storage/reheating

I store the cheesecake bites in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze them on a tray and then transfer to a sealed container—they last about 1 month in the freezer. I let frozen bites thaw in the fridge before serving. These aren’t meant to be reheated since they’re no-bake and meant to be served cold.

FAQs

What kind of cookies work best for the crust?

I usually use Golden Oreos, but any vanilla sandwich cookie works well. Graham crackers can also be a good alternative for a more classic cheesecake crust.

Can I make these ahead of time?

Absolutely. I like making them a day ahead so they have plenty of time to chill and set properly.

Do I have to use strawberry gelatin?

No, I can switch it out with other fruit-flavored gelatins or even skip it entirely and use fresh strawberry puree for a more natural flavor.

Can I use homemade whipped cream?

Yes, I often use freshly whipped cream if I have the time. It gives an even richer taste, though store-bought works just fine for convenience.

How do I keep the crust from crumbling?

I make sure to mix the crushed cookies with enough melted butter and press them firmly into the liners. Chilling the crust before adding the filling helps it stay together better.

Conclusion

Mini Strawberry Crunch Cheesecake Bites are the kind of dessert I turn to when I want something quick, delicious, and fun. They combine sweet, creamy, and crunchy elements in a way that’s both nostalgic and satisfying. Whether I’m hosting or just treating myself, these little bites never disappoint.