Strawberry Crunch Cheesecake Bites
Delightful no-bake cheesecake bites combining creamy cream cheese and fresh strawberries topped with a crunchy graham cracker mix for a perfect treat at any gathering.
Equipment
- 1 mixing bowl for filling and topping
- 1 mini muffin tin lined with paper liners
- 1 Spoon for layering
- 1 refrigerator to chill bites
Ingredients
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries diced or pureed
- 1 cup crushed graham crackers
- 1 tbsp butter melted
- 1/2 tsp salt
Instructions
- Gather all ingredients and soften the cream cheese for easy mixing.
- In a mixing bowl, blend cream cheese, powdered sugar, vanilla extract, and strawberries until smooth.
- Combine crushed graham crackers, melted butter, and salt in another bowl until mixture resembles wet sand.
- Spoon the cheesecake filling into mini muffin tins lined with paper liners, filling each about three-quarters full.
- Sprinkle the graham cracker topping over each cheesecake layer and press lightly to adhere.
- Refrigerate the muffin tin for at least 2 hours to let the cheesecake bites set properly.
- Remove cheesecake bites from tins and serve chilled.
Notes
- Substitute strawberries with other berries like blueberries or raspberries for variety.
- Add a splash of lemon juice to the filling for enhanced flavor.
- Store leftovers in an airtight container in the fridge up to 3 days.
- Use silicone muffin molds for easier removal and perfect shape.
- Consider sprinkling cinnamon on the topping for warmth and spice.
- Freeze bites for up to one month; thaw in refrigerator before serving.