Here’s a detailed, step-by-step recipe for Strawberry Crunch Cheesecake Bites that’s easy to follow. These are perfect as a no-bake dessert or party treat.
Strawberry Crunch Cheesecake Bites
Ingredients
For the Crust:
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1 ½ cups graham cracker crumbs (about 10–12 full sheets)
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¼ cup granulated sugar
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6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
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16 oz (450 g) cream cheese, softened
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½ cup granulated sugar
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1 teaspoon vanilla extract
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1 cup heavy whipping cream, cold
For the Strawberry Crunch Topping:
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1 cup fresh strawberries, finely chopped
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2 tablespoons granulated sugar
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½ teaspoon lemon juice
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½ cup crispy rice cereal or crushed graham crackers for crunch (optional)
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Whipped cream for garnish (optional)
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Fresh strawberries for decoration (optional)
Instructions
1. Prepare the Crust
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Line a 9×9 inch (or similar) pan with parchment paper, leaving extra overhang for easy removal.
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In a medium bowl, combine graham cracker crumbs and sugar.
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Add melted butter and mix until crumbs are evenly coated and slightly hold together when pressed.
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Press the mixture firmly into the bottom of the prepared pan, creating an even layer.
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Chill in the refrigerator for at least 15 minutes while preparing the filling.
2. Make the Cheesecake Filling
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In a large bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy (use a hand mixer or stand mixer).
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In a separate bowl, whip the cold heavy cream until stiff peaks form.
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Gently fold the whipped cream into the cream cheese mixture until fully combined. Be careful not to deflate the whipped cream.
3. Assemble the Cheesecake Bites
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Spread the cheesecake filling evenly over the chilled crust using a spatula.
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Smooth the top and return to the refrigerator while preparing the strawberry topping.
4. Prepare the Strawberry Crunch Topping
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In a small bowl, combine chopped strawberries, sugar, and lemon juice. Let sit for 5–10 minutes to macerate.
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Fold in crispy rice cereal or crushed graham crackers for added crunch, if desired.
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Spoon the strawberry mixture evenly over the cheesecake layer.
5. Chill and Serve
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Refrigerate the assembled cheesecake for at least 2–3 hours (or overnight) to set.
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Once set, lift the cheesecake out of the pan using the parchment paper overhang.
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Cut into small bite-sized squares or rectangles.
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Optional: Top each bite with a dollop of whipped cream and a small piece of fresh strawberry for decoration.
Tips
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No-bake variation: This recipe is fully no-bake, but chilling longer improves firmness.
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Strawberry flavor: You can substitute fresh strawberries with frozen, thawed strawberries or even a strawberry jam layer for a sweeter, smoother topping.
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Crunch factor: Toasted nuts, crushed graham crackers, or even granola can replace the cereal for extra texture.
These cheesecake bites are creamy, sweet, and have a lovely crunch from the topping—perfect for parties, snacks, or dessert after dinner.