Mini Strawberry Crunch Cheesecake Bites Recipe
These Mini Strawberry Crunch Cheesecake Bites are a delightful combination of creamy cheesecake, fresh strawberry topping, and a crunchy strawberry cereal crumble. Perfectly portioned in mini muffin tins, they’re easy to make and ideal for parties or a sweet snack.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 mini cheesecake bites 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup sour cream
Strawberry Topping
- 1 cup fresh strawberries, diced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon cornstarch
- 1 tablespoon water (for slurry)
Crunch Topping
- 1/2 cup crushed strawberry cereal
- 2 tablespoons melted butter
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs and 1/4 cup granulated sugar. Pour in melted unsalted butter and stir until the mixture looks like wet sand. Press the mixture evenly into a mini muffin tin forming the crust. Bake for 8-10 minutes until lightly golden and then allow to cool completely.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until fluffy. Gradually add 1/2 cup granulated sugar and vanilla extract, mixing well. Add the egg and beat on low speed just until incorporated. Gently fold in sour cream until just combined.
- Fill and bake the cheesecake bites: Spoon the cheesecake filling evenly onto the cooled crusts, filling about two-thirds full. Bake at 350°F (175°C) for 15-18 minutes until the edges are set but the centers remain slightly jiggly. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the strawberry topping: In a small saucepan, combine diced strawberries, 1/4 cup granulated sugar, and lemon juice. In a small bowl, whisk cornstarch with water to make a slurry. Add the slurry to the strawberry mixture. Cook over medium heat, stirring constantly, for 3-5 minutes until the strawberries soften and the sauce thickens. Let cool completely.
- Make the crunch topping: In a small bowl, mix crushed strawberry cereal with melted butter until well coated.
- Assemble and chill: Once the cheesecake bites and strawberry sauce have cooled, spoon the strawberry topping over each bite and sprinkle with the crunchy cereal mixture. Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Ensure cream cheese is softened for a smooth filling.
- Be careful not to overbake the cheesecake filling; it should remain slightly jiggly in the center.
- Use fresh strawberries for the best flavor in the topping.
- Chilling the cheesecake bites helps them set properly and enhances flavor.
- You can substitute strawberry cereal for a different berry-flavored cereal for variation.
- Store leftover cheesecake bites in the refrigerator for up to 3 days.
Keywords: mini cheesecake bites, strawberry cheesecake, dessert, bite-sized dessert, strawberry topping, crunchy topping, graham cracker crust
