Description
Strawberry Crunch Cheesecake Bites
Enjoy the perfect balance of creamy cheesecake, crunchy topping, and a hint of sweetness with these mini strawberry cheesecake bites!
Ingredients:
For the Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1/2 cup sour cream
2 large eggs
1/2 cup strawberry puree or strawberry jam
For the Crust:
1 1/2 cups crushed graham crackers or golden Oreos
1/4 cup unsalted butter, melted
For the Strawberry Crunch Topping:
1 cup crushed golden Oreos or vanilla wafer cookies
1/2 cup freeze-dried strawberries, crushed
3 tbsp melted butter
For Dipping (Optional):
1 1/2 cups white chocolate or candy melts, melted
Instructions:
Preheat the oven to 325°F (163°C). Prepare the muffin tin and crust.
Beat cream cheese with sugar, then add eggs, vanilla, sour cream, and strawberry puree.
Pour over crust and bake.
Prepare strawberry crunch topping and coat the bites.
Optionally dip in white chocolate.
Chill and serve!
#SweetStrawberryTreat
Step-by-Step Guide
1. Prepare the Pan: Line a 24-cup mini muffin tin with paper liners. Preheat your oven to 325°F (163°C).
2. Make the Crust: In a bowl, mix 1 1/2 cups of crushed graham crackers with 1/4 cup melted butter until it resembles wet sand. Press about 1 tablespoon of this mixture firmly into the bottom of each muffin liner. Bake for 5 minutes, then let cool slightly.
3. Make the Filling: Using a hand or stand mixer, beat the softened cream cheese and granulated sugar on medium speed until completely smooth and creamy, about 2-3 minutes. Scrape down the bowl. Add the eggs one at a time, beating well after each. Mix in the vanilla extract and sour cream. Finally, gently fold in the 1/2 cup of strawberry puree until just combined.
4. Bake: Spoon or pipe the cheesecake filling over the par-baked crusts, filling each liner almost to the top. Bake for 15-18 minutes, or until the centers are just set. They will still be slightly jiggly. Let cool completely in the pan on a wire rack, then refrigerate for at least 4 hours, preferably overnight.
5. Make the Topping & Assemble: In a shallow bowl, combine 1 cup of crushed golden Oreos, 1/2 cup of crushed freeze-dried strawberries, and 3 tablespoons of melted butter. Mix until crumbly. Carefully remove the chilled cheesecake bites from their liners. Roll the top and sides of each bite in the strawberry crunch mixture, pressing gently to adhere.
6. Optional Dip: If dipping, melt white chocolate or candy melts. Dip the bottom half of each coated bite into the chocolate, let the excess drip off, and place on parchment paper to set.
Serving Suggestions
Serve these bites chilled on a decorative platter for parties. They pair wonderfully with a glass of sparkling rosé or a cup of fresh coffee. For an elegant dessert course, place a single bite on a small plate with a drizzle of raspberry coulis and a fresh mint leaf.
How-to Summary
Create a graham cracker crust in mini muffin liners and par-bake. Blend a creamy strawberry cheesecake filling, bake until set, and chill thoroughly. Coat the chilled bites in a buttery strawberry-Oreo crunch topping. Optionally, dip the base in white chocolate for extra decadence.
Frequently Asked Questions
Can I use fresh strawberries instead of puree or jam? Yes, but you must reduce the moisture. Puree 1 cup of fresh strawberries, then cook them down in a saucepan over medium heat until thickened and reduced to about 1/2 cup. Let it cool completely before adding to the filling.
How do I store these cheesecake bites? Store them in a single layer in an airtight container in the refrigerator for up to 5 days. They can also be frozen (without the optional chocolate dip) for up to 2 months. Thaw in the fridge overnight.
My filling sunk or cracked. What happened? This is often due to over-mixing after adding the eggs, which incorporates too much air, or from a sudden temperature change. Avoid over-beating and let the bites cool gradually in the turned-off oven with the door slightly ajar for 30 minutes before moving to the counter.
Can I make this as a full-sized cheesecake? Absolutely. Use a 9-inch springform pan. Press the crust into the bottom and up the sides slightly. Increase the baking time to 50-60 minutes, or until the edges are set but the center still jiggles slightly.
What can I substitute for sour cream? Full-fat plain Greek yogurt is an excellent 1:1 substitute that will maintain the creamy texture and tangy flavor.
Common Mistakes to Avoid
- Using cold cream cheese: This leads to a lumpy filling. Ensure it is softened at room temperature for at least 2 hours.
- Overfilling the liners: Fill only 3/4 full to prevent messy overflow during baking.
- Skipping the chill time: Attempting to coat or dip the bites before they are fully chilled will cause them to fall apart. Patience is key.
- Over-processing the topping: Pulse the cookies and strawberries just until coarse crumbs form. A fine powder won’t provide the desired “crunch” texture.
Conclusion
These Strawberry Crunch Cheesecake Bites are the ultimate make-ahead dessert, perfectly combining creamy, fruity, and crunchy elements in one irresistible package. By following the detailed steps and tips, you can avoid common pitfalls and create a stunning treat that is sure to impress at any gathering. Their mini size makes them ideal for sharing, but be warned—they are so delicious, you might not want to!