Strawberry Crunch Cheesecake Bites
Strawberry Crunch Cheesecake Bites are a no-bake dessert made with a buttery graham cracker crust, light and creamy cheesecake filling, fresh strawberries, and a crunchy topping. These bite-sized treats are easy to make and perfect for parties, holidays, or warm-weather desserts.
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter melted
- 8 oz cream cheese softened
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup heavy whipping cream
- 1 cup fresh strawberries chopped
- ¼ cup crispy rice cereal
Instructions
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the crumb mixture firmly into the bottom of mini muffin tins or silicone molds to form a crust.
- In a separate bowl, beat the cream cheese until smooth.
- Add powdered sugar and vanilla extract; mix until fully incorporated.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Carefully fold in the chopped strawberries.
- Spoon the cheesecake mixture over the crusts, filling almost to the top.
- Sprinkle crispy rice cereal over each bite for a crunchy topping.
- Refrigerate for at least 3 hours, or until fully set, before serving.
Notes
- Pat strawberries dry before folding them in to avoid excess moisture.
- Chill thoroughly for best texture and clean removal from molds.
- Add lemon zest to the filling for a bright citrus twist.
- For freezing, omit the crunchy topping and add it just before serving.
- Store in an airtight container in the refrigerator for up to 3 days.