Sure! Here’s a Strawberry Crunch Cheesecake Bites recipe for you. These little bites are sweet, tangy, and the perfect mix of creamy cheesecake and crunchy texture. They’re great for parties, picnics, or just a sweet treat!
Strawberry Crunch Cheesecake Bites Recipe
Ingredients:
For the Cheesecake Filling:
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8 oz cream cheese (softened)
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1/4 cup powdered sugar
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1 tsp vanilla extract
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1 cup whipped topping (like Cool Whip)
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2 tbsp sour cream (optional, for added tang)
For the Strawberry Crunch Topping:
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1 cup golden Oreos (about 10 cookies)
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1/2 cup freeze-dried strawberries (you can also use fresh or frozen, but freeze-dried give a better crunch)
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2 tbsp unsalted butter (melted)
For the Bites:
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Mini muffin tin or silicone mini muffin molds
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Cupcake liners (optional, but makes removal easier)
Instructions:
1. Prepare the Cheesecake Filling:
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In a medium-sized bowl, beat the softened cream cheese with an electric mixer until smooth.
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Add powdered sugar, vanilla extract, and sour cream (if using) and continue to beat until fully combined and smooth.
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Gently fold in the whipped topping until it’s evenly mixed and the filling is creamy.
2. Make the Strawberry Crunch Topping:
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In a food processor or a Ziploc bag (if you don’t have a food processor), crush the golden Oreos into fine crumbs. You want them to be small but with some texture, not completely powdered.
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Add the freeze-dried strawberries to the food processor and pulse until they break down into smaller pieces, about the same size as the Oreo crumbs.
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In a small bowl, combine the Oreo crumbs, strawberry pieces, and melted butter. Stir until the mixture is evenly coated in butter and holds together when pressed.
3. Assemble the Cheesecake Bites:
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Line a mini muffin tin with cupcake liners if you’re using them. If you’re using a silicone mold, you can skip the liners.
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Spoon about 1 tablespoon of the cheesecake filling into each muffin cup, smoothing the tops with a small spatula or spoon.
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Generously sprinkle the strawberry crunch topping over the cheesecake filling, pressing it gently into the filling so it sticks.
4. Chill the Cheesecake Bites:
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Place the muffin tin in the freezer and let the bites chill for at least 2 hours or until they are firm. The cheesecake should be solid, and the topping should stay crunchy.
5. Serve and Enjoy:
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Once the bites are chilled and firm, remove them from the muffin tin or silicone molds. If you used cupcake liners, peel them off gently.
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Serve immediately, or keep them stored in the fridge for up to a week. They also freeze well if you want to make them in advance.
Tips & Variations:
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Flavor Variations: You can swap the freeze-dried strawberries for other freeze-dried fruits like raspberries, blueberries, or even peaches for a different flavor.
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Decorating: Add some fresh strawberry slices or a drizzle of strawberry syrup on top for an extra fancy touch.
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No Freeze-Dried Strawberries? If you can’t find freeze-dried strawberries, you can use regular fresh strawberries. Just chop them very small and let them dry out a bit before adding to the crunch topping, or toss them in a bit of sugar and let them sit to dry out some of the moisture.