Name: Mini Strawberry Crunch Cheesecake Bites
Prep time: 15 min
Cook time: 25 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons granulated sugar; 4 tablespoons unsalted butter, melted; 8 oz cream cheese, softened; 1/3 cup granulated sugar; 1/4 cup sour cream; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup chopped fresh strawberries; 10–12 Golden Oreos, crushed; 2 tablespoons freeze-dried strawberries, crushed; 3 tablespoons unsalted butter, melted; Whipped cream (optional); Sliced fresh strawberries (optional)

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Why You’ll Love This Recipe

You’ll love these cheesecake bites because they combine smooth, creamy cheesecake with fresh strawberries and a fun, crunchy topping. They’re easy to make in a mini muffin tin, perfect for portion control, and great for serving at gatherings. Plus, the strawberry crunch topping adds a unique texture that sets these apart from regular cheesecake.

Ingredients

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
8 oz cream cheese, softened
1/3 cup granulated sugar
1/4 cup sour cream
1 large egg
1 teaspoon vanilla extract
1/2 cup chopped fresh strawberries
10–12 Golden Oreos, crushed
2 tablespoons freeze-dried strawberries, crushed
3 tablespoons unsalted butter, melted
Whipped cream (optional)
Sliced fresh strawberries (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly combined.
Press about 1 tablespoon of crust mixture into the bottom of each muffin liner, compacting gently.
Bake crusts for 5–7 minutes until lightly golden. Remove and cool while preparing filling.
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add sour cream, egg, and vanilla extract; beat until fully incorporated.
Gently fold in chopped fresh strawberries.
Spoon filling evenly over cooled crusts, filling nearly to the top.
Bake for 15–18 minutes until centers are set but still slightly jiggly.
Cool cheesecakes completely in the tin at room temperature, then refrigerate for at least 2 hours until chilled.
In a small bowl, combine crushed Golden Oreos, freeze-dried strawberries, and melted butter; stir until crumbly.
Top each chilled cheesecake bite with a generous spoonful of strawberry crunch topping.
Optionally, garnish with whipped cream and sliced fresh strawberries before serving.

Servings and timing

This recipe yields 24 mini cheesecake bites. Prep time is 15 minutes, baking takes 25 minutes, plus at least 2 hours chilling time.

Variations

Use other berry Oreos or add cocoa powder to the topping for a chocolate twist.
Swap sour cream for Greek yogurt for a tangier filling.
Add lemon zest to the filling for a citrus note.
Use gluten-free graham crackers to make it gluten-free.
Substitute freeze-dried strawberries with freeze-dried raspberries or blueberries.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. These cheesecake bites are best served chilled and are not recommended for reheating.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, prepare and chill them in advance. Add the crunchy topping just before serving.

What if I don’t have freeze-dried strawberries?

You can omit or substitute with crushed freeze-dried raspberries or even chopped nuts.

Can I use regular Oreos instead of Golden Oreos?

Yes, regular Oreos will give a chocolatey flavor that pairs well with the strawberry filling.

How do I prevent the cheesecake from cracking?

Avoid overbaking and let the cheesecakes cool gradually at room temperature before refrigerating.

Can I freeze these cheesecake bites?

Yes, freeze them in an airtight container for up to 1 month. Thaw in the refrigerator before serving.

Is this recipe vegetarian?

Yes, it’s suitable for vegetarians.

Can I make a dairy-free version?

Substitute cream cheese, sour cream, and butter with plant-based alternatives.

How do I soften cream cheese quickly?

Leave it at room temperature for about 30 minutes or microwave in short bursts until soft but not melted.

Can I double the recipe?

Yes, simply double all ingredients and use two muffin tins or bake in batches.

Can I use frozen strawberries?

Use fresh strawberries if possible, but thaw and drain frozen strawberries well before adding.

Conclusion

Mini Strawberry Crunch Cheesecake Bites are a delightful, bite-sized dessert that combines creamy cheesecake, fresh strawberries, and a crunchy, fruity topping. Perfect for parties or a sweet treat anytime, these cheesecakes are easy to make and sure to impress with their vibrant flavor and texture.

Mini Strawberry Crunch Cheesecake Bites

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Mini Strawberry Crunch Cheesecake Bites feature a buttery graham cracker crust, creamy strawberry-infused cheesecake filling, and a crunchy topping of crushed strawberry Oreos and freeze-dried strawberries, perfect for bite-sized indulgence.

Author: Amy
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 2 hours 40 minutes (including chilling)
Yield: 24 mini cheesecake bites
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
Mix graham cracker crumbs, sugar, and melted butter; press 1 tbsp into bottom of each liner.
Bake crusts 5–7 minutes until lightly golden; cool.
Beat cream cheese and sugar until smooth.
Add sour cream, egg, and vanilla; beat until combined.
Fold in chopped strawberries.
Spoon filling over crusts, nearly to top.
Bake 15–18 minutes until centers set but slightly jiggly.
Cool at room temperature, then refrigerate at least 2 hours.
Combine crushed Oreos, freeze-dried strawberries, and melted butter; stir until crumbly.
Top each cheesecake bite with strawberry crunch topping.
Optionally garnish with whipped cream and sliced strawberries before serving.