Strawberry Crunch Cheesecake Bites 🍓🍰
Mini no-bake cheesecakes with a golden strawberry crunch topping—just like the nostalgic ice cream bar, but in bite-sized form!
Ingredients (Makes 12 bites)
For the Crust:
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1 cup vanilla wafer cookies (or shortbread cookies)
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2 tbsp melted butter
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1 tbsp freeze-dried strawberry powder (optional, for extra flavor)
For the Cheesecake Filling:
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8 oz (225g) cream cheese, softened
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¼ cup (50g) granulated sugar
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½ cup (120ml) heavy cream, whipped to stiff peaks
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1 tsp vanilla extract
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2 tbsp strawberry jam
For the Strawberry Crunch Topping:
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½ cup vanilla wafer cookies, crushed
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2 tbsp freeze-dried strawberries, crushed
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1 tbsp melted butter
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1 tsp sugar
Instructions
1. Make the Crust
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Pulse vanilla wafers into fine crumbs. Mix with melted butter and strawberry powder (if using).
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Press 1 tbsp crumbs into each liner of a mini muffin tin (or use a silicone mold). Chill 10 mins.
2. Prepare the Filling
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Beat cream cheese and sugar until smooth. Fold in whipped cream, vanilla, and strawberry jam.
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Pipe or spoon into crusts. Freeze 15 mins to set.
3. Add the Crunch Topping
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Mix crushed wafers, freeze-dried strawberries, butter, and sugar. Sprinkle over cheesecakes.
4. Serve
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Chill 1 hour or until firm. Garnish with fresh strawberry slices.
Tips for Success
✔ No freeze-dried strawberries? Use 3 tbsp strawberry Jell-O powder for the topping.
✔ Make ahead: Store in the freezer for up to 2 weeks—thaw 10 mins before eating.
✔ For a vegan version: Use dairy-free cream cheese and coconut cream.
Why You’ll Love These
✅ Creamy + crunchy with bursts of strawberry flavor.
✅ No baking required—perfect for summer.
✅ Kid-friendly and great for parties!
Pair with: A glass of cold milk or a strawberry smoothie.
Want extra decadence? Drizzle with melted white chocolate! 🍫
Need a larger cheesecake? Double the recipe and use a 9×9″ pan. 😊