If you love cheesecake and strawberries, these Strawberry Crunch Cheesecake Bites are the ultimate combination of creamy, fruity, and crunchy. These little bites are the perfect treat, featuring a rich cheesecake filling on a buttery crust, topped with a delightful strawberry crunch layer made from crushed cookies and freeze-dried strawberries. For an extra indulgent touch, you can even dip them in white chocolate! These bites are perfect for parties, gatherings, or simply indulging in a bite-sized treat at home.
Here’s how to make these irresistible treats!
Ingredients:
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 large eggs
- 1/2 cup strawberry puree or strawberry jam
For the Crust:
- 1 1/2 cups crushed graham crackers or golden Oreos
- 1/4 cup unsalted butter, melted
For the Strawberry Crunch Topping:
- 1 cup crushed golden Oreos or vanilla wafer cookies
- 1/2 cup freeze-dried strawberries, crushed
- 3 tablespoons melted butter
Optional Dipping:
- 1 1/2 cups white chocolate or candy melts, melted
Directions:
Step 1: Prepare the Crust
Preheat the Oven
Preheat your oven to 325°F (163°C). Line a mini muffin tin or an 8×8-inch baking pan with parchment paper for easy removal later.
Make the Crust
In a medium bowl, combine the crushed graham crackers or golden Oreos with the melted butter. Stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom of each mini muffin cup or the baking pan to form the crust. Set aside while you prepare the cheesecake filling.
Step 2: Prepare the Cheesecake Filling
Beat the Cream Cheese
In a large bowl, using a hand mixer or stand mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy. This will take about 2-3 minutes to achieve a velvety texture.
Add the Eggs and Sour Cream
Add the eggs, one at a time, beating well after each addition. Next, stir in the sour cream, vanilla extract, and strawberry puree (or strawberry jam) until fully combined. Be careful not to overmix, as this can introduce too much air into the batter.
Step 3: Bake the Cheesecake
Pour the Filling
Spoon or pour the cheesecake mixture over the prepared crust, filling each mini muffin cup about 3/4 full, or pour the mixture evenly into the 8×8-inch pan.
Bake
Bake for 20-25 minutes for mini cheesecake bites or 35-40 minutes if using a larger pan. The cheesecake is ready when the center is set but still slightly jiggly. Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
Step 4: Prepare the Strawberry Crunch Topping
Make the Crunch Topping
In a small bowl, combine the crushed golden Oreos (or vanilla wafers), freeze-dried strawberries, and melted butter. Mix until the mixture resembles coarse crumbs. The freeze-dried strawberries add an intense strawberry flavor and a fun crunch to the topping.
Step 5: Assemble the Cheesecake Bites
Coat with Crunch Topping
Once the cheesecake has chilled and fully set, carefully remove the bites from the muffin tin or cut the larger cheesecake into bite-sized squares. Roll each bite or sprinkle the strawberry crunch topping over the top, pressing gently to adhere.
Step 6: Optional White Chocolate Dipping
Dip in White Chocolate
For an extra indulgent touch, dip each cheesecake bite into melted white chocolate. Place the dipped bites on a parchment-lined baking sheet, then refrigerate for 15-20 minutes to allow the chocolate to set.
Step 7: Serve and Enjoy
These Strawberry Crunch Cheesecake Bites are now ready to enjoy! Their creamy cheesecake filling, crunchy topping, and optional white chocolate coating make them an irresistible treat.
Serving and Storage Tips:
- Serving: These cheesecake bites are best served chilled for a refreshing and creamy texture. They make a fantastic dessert for gatherings or parties, and their small size makes them easy to serve as finger food.
- Storage: Store the bites in an airtight container in the refrigerator for up to 5 days. If you’ve dipped them in white chocolate, separate layers with parchment paper to prevent sticking.
- Freezing: You can freeze the bites for up to 2 months. Place them on a baking sheet in a single layer to freeze initially, then transfer them to a freezer-safe container or bag. Thaw in the refrigerator before serving.
Helpful Notes:
- Strawberry Puree: You can use store-bought strawberry jam or make your own strawberry puree by blending fresh strawberries. If using puree, strain it through a fine sieve to remove seeds for a smoother texture.
- Freeze-Dried Strawberries: These give the topping a strong strawberry flavor and a satisfying crunch. You can find them in most grocery stores, usually near the dried fruit section.
- White Chocolate: For the dipping, use high-quality white chocolate or candy melts. Make sure it’s melted smoothly to avoid clumping when dipping the cheesecake bites.
Tips from Well-Known Chefs:
- Martha Stewart recommends using room temperature cream cheese for the smoothest cheesecake filling. Cold cream cheese can create a lumpy batter.
- Sally McKenney of Sally’s Baking Addiction advises adding a teaspoon of lemon juice to the cheesecake filling to brighten the flavors and balance the sweetness from the strawberry topping.
- Ina Garten suggests baking the cheesecake bites in a water bath to prevent cracking. For this, place the mini muffin tin or baking pan in a larger pan filled with a bit of water while baking.
Frequently Asked Questions (FAQs):
1. Can I use a different type of cookie for the crust?
Yes, you can use digestive biscuits, chocolate graham crackers, or even shortbread cookies for a unique flavor twist.
2. Can I make this recipe without a muffin tin?
Absolutely! You can use an 8×8-inch or 9×9-inch pan to make one large cheesecake, then cut it into bite-sized squares after baking.
3. Can I substitute fresh strawberries for freeze-dried?
Freeze-dried strawberries give the topping its crunchy texture, but if you can’t find them, you can try using fresh strawberries for a softer topping. Just note that the texture will be less crunchy.
4. How do I prevent the cheesecake from cracking?
To prevent cracking, avoid overmixing the batter after adding the eggs, and bake the cheesecake slowly. Let it cool gradually before refrigerating.
5. Can I use a gluten-free alternative for the crust?
Yes! Simply use gluten-free cookies or graham crackers for the crust to make this recipe gluten-free.
6. What if I don’t have sour cream?
You can substitute Greek yogurt for sour cream in this recipe. It will provide a similar tangy flavor and creamy texture.
7. Can I make this recipe ahead of time?
Yes, this is a great make-ahead dessert! You can prepare the cheesecake bites a day or two in advance and store them in the refrigerator until ready to serve.
8. How do I melt white chocolate without burning it?
Melt the white chocolate gently using a double boiler or in short bursts in the microwave, stirring frequently to prevent it from burning.
9. Can I add other fruit flavors?
Definitely! You can swap the strawberry puree or jam with raspberry, blueberry, or peach puree for a different fruity twist.
10. Why are my cheesecake bites sticking to the muffin tin?
Make sure to line the muffin tin with parchment liners or use a non-stick spray to prevent sticking. Allow the bites to cool completely before attempting to remove them.
These Strawberry Crunch Cheesecake Bites are an indulgent, crowd-pleasing dessert. With their creamy filling, sweet strawberry flavor, and crunchy topping, they’re bound to be a hit at any occasion! Enjoy!
