Description
These Strawberry Crunch Cheesecake Bites combine creamy cheesecake with strawberry flavor and a crunchy cookie topping, all in a small, bite-sized dessert.
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)
Instructions
- Preheat the oven to 325°F (163°C) if baking; skip this step for the no-bake version. Line a mini muffin tin or use silicone cups.
- Mix crushed cookies with melted butter and press into the cups to form a crust.
- Beat cream cheese with powdered sugar until smooth. Add vanilla extract and sour cream or strawberry puree. For the baked version, add an egg and mix well.
- Spoon the cheesecake mixture into each mold, filling about three-quarters full.
- If baking, bake for 20–25 minutes until edges are set but center jiggles. Cool to room temperature and refrigerate for at least 4 hours or overnight. For no-bake, chill until firm.
- Mix crushed cookies, freeze-dried strawberries, and melted butter to create the strawberry crunch topping.
- Once chilled, roll or sprinkle the bites in the topping, pressing gently to adhere.
- (Optional) Dip each bite in melted white chocolate, place on parchment, and chill for another 15–20 minutes to set.
- Serve and enjoy the perfect creamy-crunchy treat.
Notes
- Use freeze-dried strawberries for a crispy crunch; fresh berries can make the topping soggy.
- Can be made no-bake by skipping the egg and baking step.
- Use gluten-free cookies for a gluten-free version.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- For best crunch, consume within a few days of making.
Nutrition
- Serving Size: 1 bite
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
