Strawberry Crunch Mini Cheesecake Bites
Introduction
If you love cheesecake and strawberries, you’re in for a treat! Strawberry Crunch Mini Cheesecake Bites are a delightful dessert that packs the rich, creamy flavor of cheesecake into a bite-sized treat. With a crunchy strawberry topping and a graham cracker crust, these mini cheesecakes are perfect for any occasion.
Why Make This Recipe
These mini cheesecake bites are not only delicious but also fun to make. They are great for parties, picnics, or just a sweet snack at home. The bright strawberry flavor and creamy texture are sure to impress your friends and family. Plus, they are easy to share!
How to Make Strawberry Crunch Mini Cheesecake Bites
Making Strawberry Crunch Mini Cheesecake Bites is a simple process. You will mix the cream cheese filling, prepare the crust, and then assemble everything before chilling it to perfection. Let’s dive into the ingredients and directions.
Ingredients
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 cup heavy cream
- 1 cup graham cracker crumbs
- 1 cup freeze-dried strawberries, crushed
- 1/4 cup unsalted butter, melted
- 1/4 cup sugar
- 1/2 cup powdered sugar
- 1 tablespoon milk
- Fresh strawberries (whole or halved)
Directions
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and sour cream until combined.
- In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- In a separate bowl, combine graham cracker crumbs, crushed freeze-dried strawberries, melted butter, and sugar. Mix well.
- Press the crumb mixture into the bottoms of mini cheesecake cups or a muffin tin lined with liners.
- Pour the cheesecake mixture over the crust and fill each cup to the top.
- Refrigerate for at least 4 hours or until set.
- Before serving, garnish with fresh strawberries and dust with powdered sugar mixed with milk for a drizzle. Enjoy!
How to Serve Strawberry Crunch Mini Cheesecake Bites
Serve these mini cheesecakes chilled straight from the refrigerator. They are excellent on their own or can be garnished with a dollop of whipped cream and a slice of fresh strawberry on top.
How to Store Strawberry Crunch Mini Cheesecake Bites
To store your mini cheesecake bites, keep them in an airtight container in the refrigerator. They will stay fresh for up to 5 days. For longer storage, you can freeze them for up to a month, but make sure to wrap them well.
Tips to Make Strawberry Crunch Mini Cheesecake Bites
- Use full-fat cream cheese for a creamier texture.
- Ensure the cream cheese is softened at room temperature for easy mixing.
- Experiment with different freeze-dried fruits for a unique twist.
- Add a splash of lemon juice for a tangy flavor in your cheesecake mixture.
Variation
For a chocolate version, you can mix in some cocoa powder to the cheesecake filling. You can also use crushed Oreos instead of graham cracker crumbs for the crust.
FAQs
1. Can I make these cheesecake bites in advance?
Yes! These cheesecake bites are perfect for making ahead of time. They need to chill for at least 4 hours, but you can make them a day or two before.
2. What can I use if I don’t have freeze-dried strawberries?
If you can’t find freeze-dried strawberries, you can use fresh strawberries in the crust, but keep in mind that the texture and flavor will be slightly different.
3. How do I know when the cheesecake is set?
The cheesecake should feel firm to the touch. If it jiggles slightly in the center, it needs more time to chill.
Enjoy making and sharing these delightful Strawberry Crunch Mini Cheesecake Bites!
Print
Strawberry Crunch Mini Cheesecake Bites
- Total Time: 240 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful mini cheesecakes featuring a creamy filling and a crunchy strawberry topping, perfect for any occasion.
Ingredients
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 cup heavy cream
- 1 cup graham cracker crumbs
- 1 cup freeze-dried strawberries, crushed
- 1/4 cup unsalted butter, melted
- 1/4 cup sugar
- 1/2 cup powdered sugar
- 1 tablespoon milk
- Fresh strawberries (whole or halved)
Instructions
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and sour cream until combined.
- In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- In a separate bowl, combine graham cracker crumbs, crushed freeze-dried strawberries, melted butter, and sugar. Mix well.
- Press the crumb mixture into the bottoms of mini cheesecake cups or a muffin tin lined with liners.
- Pour the cheesecake mixture over the crust and fill each cup to the top.
- Refrigerate for at least 240 minutes or until set.
- Before serving, garnish with fresh strawberries and dust with powdered sugar mixed with milk for a drizzle.
Notes
Use full-fat cream cheese for creamier texture and experiment with different freeze-dried fruits for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 200
- Sugar: 12g
- Sodium: 125mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cheesecake, dessert, strawberries, bites, mini