Description
Strawberry Crunch Cheesecake Bites are creamy, no-bake mini desserts made with a buttery cookie crust, fluffy cheesecake filling, and a crunchy strawberry topping. Easy to prepare and perfect for parties, holidays, or quick sweet cravings.
Ingredients
Scale
- 1 1/2 cups crushed golden sandwich cookies
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping or whipped cream
- 1/2 cup strawberry preserves
- 1/2 cup freeze-dried strawberries, crushed
- 1/4 cup white chocolate chips, melted (optional)
Instructions
- Line a mini muffin pan with paper liners.
- Mix crushed cookies with melted butter until fully combined.
- Press about 1 tablespoon of the mixture firmly into each liner to form the crust. Chill for 10 minutes.
- In a separate bowl, beat cream cheese, sugar, and vanilla until smooth and creamy.
- Gently fold in the whipped topping until light and fluffy.
- Spoon the cheesecake mixture evenly over the chilled crusts.
- Add a small spoonful of strawberry preserves on top of each bite and gently swirl with a toothpick.
- Sprinkle crushed freeze-dried strawberries over the tops.
- Drizzle with melted white chocolate if desired.
- Refrigerate for at least 2 hours until fully set before serving.
Notes
- Use room-temperature cream cheese for a smooth filling.
- Do not overmix after adding whipped topping.
- Chill thoroughly for clean removal from liners.
- Add strawberry crunch topping just before serving if freezing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake bite
- Calories: 210 kcal
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg