Strawberry Crunch Cheesecake Bites are creamy, fruity, and irresistibly crunchy—perfect for parties, desserts, or a sweet bite-sized indulgence.
Ingredients You’ll Need
Every element in these Strawberry Crunch Cheesecake Bites serves a purpose, from lending luscious creaminess to delivering that picture-perfect crunch. Don’t be tempted to skip or swap these — each ingredient plays a starring role in taste, texture, or color!
- Cream cheese (16 oz, softened): The superstar for that classic, tangy-smooth cheesecake base. Let it soften for the silkiest results.
- Granulated sugar (½ cup): Just enough to perfectly sweeten the cheesecake without overwhelming the strawberry flavor.
- Vanilla extract (1 tsp): Adds warmth and depth behind the berry brightness.
- Sour cream (½ cup): Keeps the cheesecake soft, creamy, and adds a gentle tang.
- Large eggs (2): Essential for emulsifying and setting the creamy filling.
- Strawberry puree or jam (½ cup): For beautiful berry color and a punch of strawberry flavor in every bite.
- Crushed graham crackers or Golden Oreos (1½ cups, for crust): The buttery foundation that gives these bites a delightful snap.
- Unsalted butter (¼ cup, melted, for crust): The secret to a crust that sticks together, not to your fingers.
- Crushed Golden Oreos or vanilla wafer cookies (1 cup): The first half of that irresistible crunch topping.
- Freeze-dried strawberries, crushed (½ cup): These bring bold, tart strawberry essence and a pop of color.
- Melted butter (3 tbsp, for crunch topping): Binds the crunchy bits into perfect snackable crumbles.
- Optional: White chocolate or candy melts for dipping: Take your cheesecake bites over the top with a creamy, decorative finish.
How to Make Strawberry Crunch Cheesecake Bites
Step 1: Prep Your Baking Pan
Start by preheating your oven to 325°F (163°C). Line a mini muffin tin with paper liners (or, if you prefer to go big, use an 8×8-inch pan with parchment). This not only makes the bites easier to remove, it also keeps them looking picture-perfect for serving later!
Step 2: Make the Buttery Crust
In a medium bowl, mix together the crushed graham crackers or Golden Oreos and the melted butter until everything is evenly moistened. Scoop a spoonful into each lined cup (or evenly into the pan), then press down firmly to create a solid, compact crust for your Strawberry Crunch Cheesecake Bites. A shot glass or the bottom of a spice jar works like magic for pressing!
Step 3: Whip Up the Creamy Cheesecake Filling
Beat the softened cream cheese and granulated sugar together until it’s truly silky. Scrape down the sides, then beat in the eggs one at a time — this keeps everything airy and smooth. Next, add in the sour cream, vanilla extract, and strawberry puree or jam. Don’t overmix; just fold it all in until combined for a perfectly creamy batter with fresh strawberry flavor in every bite.
Step 4: Pour and Bake
Spoon or pour the cheesecake mixture over the crusts, filling each about three-quarters full. Pop your pan or muffin tin in the oven and bake: about 20–25 minutes for mini bites, or 35–40 minutes if you’re making squares. They’re ready when the edges are set but the centers still have the tiniest jiggle. That’s how you know you’ll get velvety bites when you chill them.
Step 5: Cool and Chill
Once baked, let them cool to room temperature, then transfer to the fridge. A minimum of 4 hours (or better yet, overnight) ensures your Strawberry Crunch Cheesecake Bites are decadently creamy and just the right firmness. Don’t rush it — that chill time is the secret to easy slicing and perfect texture.
Step 6: Make the Crunch Topping
For a truly crave-worthy finish, mix together the crushed Golden Oreos or vanilla wafer cookies, crushed freeze-dried strawberries, and melted butter. The resulting mixture should be slightly crumbly and gorgeously pink. This is where the fun (and the irresistible strawberry crunch) really happens.
Step 7: Assemble and Garnish
Once your cheesecake bites are fully chilled, gently remove them from the tin or cut into neat squares. Sprinkle or press the strawberry crunch mixture over each piece, gently patting it on so it sticks. If you want to go all out, dip the sides or base in melted white chocolate or drizzle them with candy melts for a dazzling finish. Serve chilled and savor one (or two, or three…)
How to Serve Strawberry Crunch Cheesecake Bites
Garnishes
A little garnish makes these bites taste as special as they look. Add a fresh strawberry half, a dollop of whipped cream, or a drizzle of melted white chocolate on top for that bakery-case wow factor. Edible flowers or a sprinkle of extra crunch topping can add color and flair, too!
Side Dishes
Strawberry Crunch Cheesecake Bites pair beautifully with light, fruity sides — think a bowl of mixed berries, a citrusy fruit salad, or even a scoop of lemon sorbet. Coffee, tea, or a refreshing glass of sparkling lemonade also accentuate the creamy, tangy flavors of each bite.
Creative Ways to Present
Make your dessert presentation memorable by threading bites onto skewers for a cheesecake “kebab,” nestling them in mini cupcake wrappers on a tiered stand, or arranging them on a grand dessert board next to fresh berries and chocolate pieces. Individually wrapping bites as edible party favors turns them into an unforgettable treat guests can take home!
Make Ahead and Storage
Storing Leftovers
Store leftover Strawberry Crunch Cheesecake Bites in an airtight container in the refrigerator. They’ll stay fresh, creamy, and delicious for up to five days — just be sure to place parchment between layers if you’re stacking, so the crunch topping stays crisp and beautiful.
Freezing
Need to make ahead? Freeze fully assembled bites (with or without crunch topping) by placing them on a baking sheet to freeze solid, then transferring to a zip-top bag or container. They’ll keep for up to two months. Thaw overnight in the fridge, then add extra crunch topping before serving if needed.
Reheating
You don’t need to reheat these little gems! They’re best enjoyed chilled straight from the fridge. However, if you like a softer texture, let them sit at room temperature for 10-15 minutes before serving — just not too long, so they keep their shape.
FAQs
Can I use regular strawberries instead of freeze-dried for the topping?
Freeze-dried strawberries are key for maximum crunch and color. Fresh strawberries will make the topping soggy, so for that classic texture and vibrant look, stick with the freeze-dried kind.
What can I substitute for Golden Oreos in the crust or topping?
Vanilla wafer cookies or classic graham crackers both work wonderfully! Choose whichever you prefer for a slightly different flavor — just be sure to crush them finely for the best texture.
Do I have to use mini muffin tins, or can these be made as bars?
Absolutely, you can use an 8×8-inch pan lined with parchment and cut into bars after chilling. It’s just as delicious, though you may need to adjust the bake time slightly for the larger format.
Can I make Strawberry Crunch Cheesecake Bites ahead for a party?
Definitely! In fact, making them the day before allows the flavors to meld and ensures perfect texture. Just add any fresh garnishes right before serving for best presentation.
What’s the trick for getting the crunch topping to stick?
Make sure the bites are well chilled so condensation doesn’t make the topping soggy, and gently press the crunch onto the cheesecake surface. If needed, a light brush of melted white chocolate can help things adhere even better.
Final Thoughts
I can’t say enough about how much joy these Strawberry Crunch Cheesecake Bites bring to every table. Fun to make, easy to customize, and impossible to resist, they’re the kind of treat you’ll keep coming back to for any celebration (or just because). Give them a try — your taste buds will thank you!
More Sweet & Creamy Cheesecake Treats
If you loved these Strawberry Crunch Cheesecake Bites, you’ll want to try more irresistible cheesecake and fruity desserts. For a similar flavor in a full-sized version, check out our Berrylicious Strawberry Crunch Cheesecake. If you enjoy creamy layers, the No-Bake Cream Cheese Lemonade Pie is a refreshing twist. For chocolate lovers, our Caramel Brownie Cheesecake delivers decadent richness. Want something tropical? Try the Pineapple Coconut Cheesecake Delight. And for a no-bake indulgence, the No-Bake Chocolate Espresso Cheesecake is smooth, rich, and unforgettable.
Print
Strawberry Crunch Cheesecake Bites Recipe
- Total Time: 4 hours 45 minutes (including chilling)
- Yield: 24 bites 1x
- Diet: Vegetarian
Description
Strawberry Crunch Cheesecake Bites are creamy, bite-sized treats featuring a luscious strawberry cheesecake filling, a buttery crust, and a crunchy strawberry Oreo topping. Perfect for parties, dessert platters, or whenever you want an irresistible, no-fuss dessert!
Ingredients
For the Crust
- 1½ cups crushed graham crackers or Golden Oreos
- ¼ cup unsalted butter, melted
For the Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 large eggs
- ½ cup strawberry puree or jam
For the Crunch Topping
- 1 cup crushed Golden Oreos or vanilla wafer cookies
- ½ cup freeze-dried strawberries, crushed
- 3 tbsp melted butter
Optional for Decorating
- White chocolate or candy melts, melted (for dipping)
Instructions
- Prepare the Pan: Preheat oven to 325°F (163°C). Line a mini muffin tin (for bites) or an 8×8-inch pan with parchment paper or liners to prevent sticking and for easy removal.
- Make the Crust: In a bowl, mix the crushed graham crackers (or Golden Oreos) and melted butter until the crumbs are evenly moistened. Press this mixture firmly into the bottoms of the muffin cups or the pan to form a compact crust.
- Mix the Cheesecake Batter: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, mixing just until incorporated after each addition. Stir in the sour cream, vanilla extract, and strawberry puree or jam, blending until everything is just combined and smooth.
- Fill and Bake: Spoon the cheesecake mixture over the crust, filling each muffin cavity about ¾ full, or pour into the prepared pan so it’s about ¾ full. Bake for 20–25 minutes for mini bites, or 35–40 minutes for a full pan, until the edges are set but the centers still have a slight jiggle.
- Cool and Chill: Allow the cheesecakes to cool completely at room temperature, then refrigerate for at least 4 hours or overnight so they set and develop flavor.
- Prepare the Crunch Topping: In a bowl, combine crushed Golden Oreos (or vanilla wafers), the crushed freeze-dried strawberries, and melted butter. Mix until the topping is crumbly and evenly combined.
- Assemble: Once the cheesecake bites are thoroughly chilled, carefully remove them from the tin or cut into squares if baked as a slab. Sprinkle or press the crunch topping onto each piece to cover the top generously.
- Optional – Dip in White Chocolate: If desired, dip each bite halfway into melted white chocolate or candy melts, then place on parchment to set.
- Serve: Enjoy the cheesecake bites chilled for the best texture and flavor.
Notes
- The crust and filling can be made with either graham crackers or Golden Oreos for different flavor profiles.
- Ensure cream cheese is at room temperature for the smoothest cheesecake texture.
- Freeze-dried strawberries add an intense strawberry flavor and crunch to the topping—don’t substitute with fresh or frozen.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- These bites freeze well; assemble and freeze, then thaw in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 180
- Sugar: 11g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg