Strawberry Crunch Cheesecake Bites
These no-bake Strawberry Crunch Cheesecake Bites combine creamy whipped cheesecake with juicy strawberries and a touch of crunch from crispy rice cereal. Set atop a buttery graham cracker crust, these bite-sized treats are perfect for warm weather entertaining, brunches, or anytime you want a fun, fruity dessert without the oven.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter melted
For the Cheesecake Filling:
- 8 oz cream cheese softened
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup heavy whipping cream
Mix-ins:
- 1 cup fresh strawberries chopped
- ¼ cup crispy rice cereal
Instructions
- Combine graham cracker crumbs, sugar, and melted butter. Mix until coated.
- Press mixture firmly into mini muffin cups or silicone molds to form crusts.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture.
- Fold in chopped strawberries and crispy rice cereal.
- Spoon filling over crusts, smoothing tops.
- Refrigerate for at least 3 hours until firm.
- Carefully unmold and serve chilled.
Notes
- Use cold cream and a chilled bowl to whip cream easily.
- Fresh strawberries work best; avoid frozen to prevent excess moisture.
- Add a drizzle of melted white chocolate for extra sweetness and decoration.
- Store covered in the fridge up to 3 days. Not freezer-friendly due to texture changes.