Name: Strawberry Crunch Cheesecake Bites
Prep time: 20 min
Cook time: 25 min
Total time: 4 h 45 min
Cuisine: American
Ingredients: 4 oz cream cheese, softened (half block); 2–3 tbsp powdered sugar; 1/2 tsp vanilla extract; 1 tbsp sour cream or strawberry puree (optional); 1/2 cup crushed golden Oreos or vanilla wafers (for crust); 2 tbsp melted butter (for crust); 1/2 cup crushed golden Oreos or vanilla wafers (for topping); 2 tbsp crushed freeze-dried strawberries; 1–2 tbsp melted butter (for topping); 1/2 cup white chocolate or candy melts (optional, for dipping)

I made these Strawberry Crunch Cheesecake Bites as a small-batch, irresistible dessert—it’s creamy cheesecake with strawberry flavor wrapped in a delightful crunch, all in perfect bite‑size portions.

Why You’ll Love This Recipe

I love how each little bite combines silky cheesecake, sweet strawberry notes, and crispy crunch. They’re simple to make and classy enough to serve at gatherings. Cooling time lets the textures meld beautifully, and dipping them in white chocolate gives a luxe finish.

Ingredients

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

cream cheese, softened (about 4 oz, half a block)
powdered sugar
vanilla extract
sour cream or strawberry puree (optional for added fruitiness)
crushed golden Oreos or vanilla wafers (for crust)
melted butter
strawberry crunch topping: crushed golden Oreos or vanilla wafers, crushed freeze-dried strawberries, melted butter
white chocolate or candy melts (optional for dipping)

Directions

I preheat the oven to 325 °F (if baking), or skip this step for no-bake version. I line a mini muffin tin or use silicone cups.
I mix the crushed cookies with melted butter and press the mixture into each cup to form a crust.
I beat the cream cheese with powdered sugar until smooth, then stir in vanilla extract and sour cream or strawberry puree.
I spoon the cheesecake mixture into each mold, filling them about three-quarters full.
If baking: I bake them for 20–25 minutes until the edges are set but the center slightly jiggles. Then I let them cool at room temperature before refrigerating for at least 4 hours or overnight. For no-bake: I simply refrigerate until firm.
I mix crushed cookies, crushed freeze-dried strawberries, and melted butter for the strawberry crunch topping.
Once the bites are chilled, I roll or press each bite into the crunch topping until well coated.
(Optional) I dip each bite in melted white chocolate, place them on parchment paper, and chill again until set.
I serve and enjoy.

Servings and timing

This recipe makes about 8 cheesecake bites.
Prep time: 15–20 minutes
Bake time (if using oven): 20–25 minutes
Chill time: At least 4 hours (or overnight for best results)

Variations

I like swapping golden Oreos for vanilla wafers or graham crackers.
For more intense berry flavor, I add a little strawberry extract.
I sometimes use dark or milk chocolate instead of white chocolate for dipping.
I mix in other freeze-dried fruits like raspberries for a twist on the crunch.
I enjoy serving these semi-frozen for an ice cream-like treat.

storage/reheating

I keep them in an airtight container in the fridge for up to 5 days. The crunch stays fresh best during that time. I can also freeze them for up to 3 months, though the topping might soften slightly. If frozen, I let them thaw a few minutes before serving—or enjoy them frozen for a firmer texture.

FAQs

Can I use fresh strawberries instead of freeze-dried?

I don’t recommend using fresh strawberries in the topping because they’ll make it soggy. Freeze-dried ones give the crunch that makes these bites pop.

Can I make these in advance?

Yes, I often make them a day ahead. Chilling overnight actually improves the texture and flavor.

How do I make this gluten-free?

I just swap the cookies with gluten-free versions for both the crust and the topping.

Can I skip baking them?

Absolutely. I use the no-bake method often by just mixing, filling, and chilling. Baking gives a firmer texture, but it’s totally optional.

Will the crunch get soggy in the fridge?

If I store them properly in a sealed container, the crunch holds up well for a few days. Freezing can soften it slightly, so I keep that in mind.

Conclusion

I love how these Strawberry Crunch Cheesecake Bites combine creamy, fruity, and crispy elements into one perfect treat. Whether I make them baked or no-bake, they’re always a crowd-pleaser and so easy to customize. I always have a batch ready for when I want something sweet, pretty, and satisfying.