Introduction

These Mini Strawberry Crunch Cheesecake Bites are a delightful combination of creamy cheesecake, fresh strawberry topping, and a sweet, crunchy finish. Perfect as bite-sized treats for parties or a special dessert, they bring vibrant flavors and textures together beautifully.

The image shows four mini cheesecakes on a white plate placed on a white marbled surface. Each cheesecake has three layers: a bottom layer of crumbly golden-brown crust, a middle creamy white cheese layer, and a top layer of bright red strawberry topping with strawberry pieces covered in glossy syrup. On top of each cheesecake is a sprinkle of coarse, golden brown crumble. Some crumble crumbs are scattered around the plate. The cheesecakes are close to each other, with one in sharp focus in the front and the others slightly blurred behind it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup sour cream
1 cup fresh strawberries, diced
1/4 cup granulated sugar
1 tablespoon lemon juice
1/2 teaspoon cornstarch
1/2 cup crushed strawberry cereal
2 tablespoons melted butter

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs with 1/4 cup granulated sugar. Add the melted butter and stir until the mixture looks like wet sand. Press this mixture evenly into a mini muffin tin to form crusts. Bake for 8-10 minutes until lightly golden, then let cool completely.
Step 2: In a large bowl, beat the softened cream cheese until fluffy. Slowly add 1/2 cup granulated sugar and the vanilla extract, mixing well. Add the egg and beat on low speed until just blended. Gently fold in the sour cream until combined.
Step 3: Divide the cheesecake filling evenly over the cooled crusts in the muffin tin, filling each about two-thirds full. Bake for 15-18 minutes until the edges are set and centers slightly jiggle. Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: To make the strawberry topping, combine the diced strawberries, 1/4 cup sugar, and lemon juice in a small saucepan. In a separate bowl, whisk cornstarch with 1 tablespoon water until smooth. Stir this slurry into the strawberry mixture. Cook over medium heat, stirring constantly, until the strawberries soften and the sauce thickens, about 3-5 minutes. Cool completely.
Step 5: Mix the crushed strawberry cereal with melted butter until coated. Once the cheesecake bites and strawberry topping are cool, spoon the topping onto each bite, then sprinkle with the strawberry crunch mixture. Chill for at least 30 minutes before serving.

Tips & Variations

Use a piping bag to fill the cheesecake crusts for a neater finish and even portions.
Substitute the strawberry cereal with crushed freeze-dried strawberries mixed with graham cracker crumbs for an extra tangy crunch.
Make these bites a day ahead and refrigerate; flavors meld beautifully over time.
Try topping with fresh mint leaves or a drizzle of white chocolate for an elegant touch.

Storage

Store the cheesecake bites in an airtight container in the refrigerator for up to 3 days. Keep them chilled to maintain the texture and flavor. Before serving, you can let them sit at room temperature for about 10 minutes to enhance their creaminess. Avoid freezing, as it can affect the texture of the cream cheese filling.

How to Serve

There are four small round mini cheesecakes on a white plate, each with three clear layers: a crumbly brown crust at the bottom, a thick white creamy cheesecake layer in the middle, and a shiny bright red strawberry topping with visible strawberry pieces on top. Each cheesecake is also topped with a sprinkle of coarse light brown sugar crystals, some of which have fallen onto the plate. The plate sits on a white marbled surface, and the background is dark and blurry, making the cheesecakes stand out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the topping?

Yes, you can use frozen strawberries, but be sure to thaw them completely and drain excess liquid before cooking to prevent the topping from becoming too watery.

Can these cheesecake bites be made without an oven?

This recipe requires baking the crust and filling for the best texture. However, you could try a no-bake version by chilling a prepared crust and a no-bake cheesecake filling, though the texture and firmness will differ.