Strawberry Crunch Cheesecake Bites

Yields: 24 Bites
Prep Time: 30 Minutes
Chill Time: 4+ Hours (Overnight Recommended)
Total Time: 4 Hours 30 Minutes
Difficulty: Easy

Ingredients

For the Crust:

• 1 ½ cups Graham Cracker Crumbs (about 10-12 full sheets)

• ¼ cup Granulated Sugar

• 6 tablespoons Unsalted Butter, melted

For the Strawberry Cheesecake Filling:

• 16 oz (two 8 oz blocks) Full-Fat Cream Cheese, softened to room temperature

• ⅔ cup Powdered Sugar

• 1 teaspoon Pure Vanilla Extract

• ⅓ cup Strawberry Puree (see note), or high-quality strawberry preserves

• 1 tablespoon Fresh Lemon Juice

• 1 cup Heavy Whipping Cream, cold

For the Strawberry Crunch Topping:

• ½ cup Golden Oreos (or Vanilla Wafers), finely crushed

• ½ cup Freeze-Dried Strawberries, finely crushed

• 2 tablespoons Unsalted Butter, melted

• 1 tablespoon Granulated Sugar

Equipment

• Standard 12-cup Muffin Tin

• Cupcake Liners (24)

• Electric Hand Mixer or Stand Mixer

• Food Processor or rolling pin for crushing

• Medium and Large Mixing Bowls

• Spatula

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Instructions

Step 1: Prepare the Pan and Make the Crust

1. Line the Pan: Line a muffin tin with 24 cupcake liners. This is crucial for easy removal and serving.

2. Create Crumbs: If you’re not using pre-crumbled crumbs, place the graham crackers in a food processor and pulse until you have fine, even crumbs. Alternatively, place them in a zip-top bag and crush with a rolling pin.

3. Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs and ¼ cup of granulated sugar. Pour in the 6 tablespoons of melted butter and stir with a fork until the mixture resembles wet sand and holds together when pinched.

4. Form the Crust Base: Spoon about 1 heaping tablespoon of the crust mixture into the bottom of each prepared cupcake liner. Use the bottom of a small glass, a shot glass, or a tamper to press the crust down firmly and evenly. This compact base is key to a sliceable bite.

Step 2: Whip Up the Strawberry Cheesecake Filling

1. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it is completely smooth and lump-free. This should take about 2 minutes. Scrape down the sides of the bowl.

2. Add Sweetener and Flavor: Add the powdered sugar and vanilla extract to the cream cheese. Beat on low speed initially to incorporate, then increase to medium until the mixture is smooth and well-combined.

3. Incorporate Strawberry: Add the strawberry puree (or preserves) and the fresh lemon juice. The lemon juice brightens the strawberry flavor beautifully. Mix on medium until the filling is uniformly pink.

4. Whip the Cream: In a separate, clean, chilled bowl, beat the cold heavy whipping cream on medium-high speed until stiff peaks form. Be careful not to over-whip it into butter.

5. Fold it Together: Gently fold the whipped cream into the strawberry-cheese mixture in two additions. Use a spatula and a light hand to maintain the airy texture. Fold until no white streaks remain.

Step 3: Assemble the Bites

1. Pipe or Spoon: Spoon or pipe the strawberry cheesecake filling over the pressed crust in each liner, filling them almost to the top. For a neat finish, a piping bag is ideal, but a spoon works perfectly well.

2. Smooth the Tops: Use the back of a spoon or a small offset spatula to smooth the tops of the cheesecake bites.

Step 4: Create the Iconic Crunch Topping

1. Crush Components: In a clean food processor or zip-top bag, combine the Golden Oreos (or vanilla wafers) and the freeze-dried strawberries. Pulse or crush until you have a mixture of fine crumbs and a few slightly larger pieces for texture.

2. Combine with Butter: Transfer the crumb mixture to a small bowl. Add the 1 tablespoon of granulated sugar and the 2 tablespoons of melted butter. Stir with a fork until the butter is evenly distributed and the mixture is clumpy.

3. Top the Bites: Generously sprinkle the strawberry crunch topping over each cheesecake bite, gently pressing it down slightly so it adheres.

Step 5: The Final Chill

1. Refrigerate: Carefully transfer the entire muffin tin to the refrigerator. Chill for at least 4 hours, but for the best results and firmest texture, chill overnight. This patience is the secret to a perfectly set, creamy cheesecake.

Step 6: Serve and Enjoy!

1. Once fully set, gently remove the cheesecake bites from the liners. Arrange them on a platter and serve cold. Store any leftovers in a single layer in an airtight container in the refrigerator for up to 5 days.

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Chef’s Notes & Tips for Success

• The Strawberry Puree: For the best flavor, make your own puree by blending ½ cup of fresh or frozen (and thawed) strawberries until smooth. If using preserves, warming them slightly in the microwave for 10-15 seconds will make them easier to incorporate.

• Room Temperature is Key: Ensuring your cream cheese is truly soft is the #1 rule for a smooth, lump-free filling. Take it out at least 2 hours before you start.

• Don’t Overmix the Filling: Once you add the whipped cream, switch to folding by hand. Overmixing with a beater will deflate the cream and result in a denser filling.

• Freezing for Later: These bites freeze exceptionally well! Place them in a single layer on a baking sheet to “flash freeze” for 1-2 hours, then transfer to a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator for a few hours before serving.

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Nutrition Information

• Serving Size: 1 Cheesecake Bite

• Calories: 215

• Total Fat: 16g

• Saturated Fat: 9g

• Cholesterol: 45mg

• Sodium: 115mg

• Total Carbohydrates: 17g

• Dietary Fiber: 0.5g

• Total Sugars: 12g

• Protein: 2g

Please note: Nutritional information is an estimate calculated using an online tool and will vary based on ingredient brands and specific quantities used.