Creamy, dreamy, and packed with fresh strawberry flavor, these Irresistible Strawberry Cheesecake Crunch Bites are the perfect no-fuss dessert. A crunchy graham cracker base holds a velvety cream cheese filling infused with real strawberries. Finished with a sweet white chocolate drizzle and a crispy graham cracker topping, these bite-sized treats are as delicious as they are beautiful.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C).
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
Press this mixture into the bottom of a greased 8x8-inch baking dish to form the base.
Bake for 8-10 minutes, or until golden brown. Let cool while preparing the cheesecake filling.
In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the chopped strawberries, being careful not to mash them.
Pour the cheesecake mixture over the cooled graham cracker crust and spread evenly.
In a small saucepan, melt the white chocolate chips and heavy cream together over low heat, stirring until smooth. Drizzle the melted white chocolate over the cheesecake layer.
Sprinkle the crushed graham crackers and sugar over the top for a crunchy finish.
Refrigerate for at least 2 hours to set. Once set, cut into small bite-sized pieces and serve.
Servings and Timing
Servings: 16 bites
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 2 hours 30 minutes
Calories: 220 kcal per bite
Variations
Chocolate Twist: Swap the white chocolate drizzle for melted dark or milk chocolate for a richer flavor.
Berry Medley: Instead of just strawberries, I sometimes mix in raspberries or blueberries for extra fruity goodness.
Nutty Crunch: A sprinkle of crushed nuts (like almonds or pecans) adds extra crunch and a hint of nutty flavor.
No-Bake Version: Skip the baking step and press the graham cracker mixture into the dish, then freeze instead of refrigerating.
Mini Cheesecake Cups: Instead of slicing them into bites, I pour the mixture into mini muffin liners for single-serve portions.
Storage/Reheating
These cheesecake bites store well in the fridge for up to 5 days in an airtight container. If I need them to last longer, I freeze them for up to 2 months. When ready to eat, I let them thaw in the fridge for a couple of hours before serving. Since they are best enjoyed cold, there’s no need for reheating!
FAQs
How do I prevent the crust from crumbling?
Pressing the graham cracker mixture firmly into the pan helps it hold together. Also, letting it cool completely before adding the cheesecake layer ensures it stays intact.
Can I use frozen strawberries instead of fresh?
Yes, but I make sure to thaw and drain them well to prevent excess moisture from making the cheesecake too watery.
How can I make these cheesecake bites less sweet?
Reducing the sugar in the crust and topping or using a dark chocolate drizzle instead of white chocolate helps balance the sweetness.
Can I use a different type of cookie for the crust?
Absolutely! I’ve tried vanilla wafers, Oreos, and even shortbread cookies for a fun twist on the classic graham cracker base.
How do I get clean cuts when slicing the bites?
Chilling the cheesecake completely and using a sharp knife dipped in warm water helps me get clean, neat squares.
Conclusion
These Strawberry Cheesecake Crunch Bites are a simple yet irresistible dessert that I keep coming back to. They’re creamy, crunchy, and bursting with fresh strawberry flavor. Whether for a special occasion or just because I’m craving something sweet, they never disappoint.
Recipe:
Irresistible Strawberry Cheesecake Crunch Bites
- Total Time: 2 hours 30 minutes
- Yield: 16 bites
- Diet: Vegetarian
Description
Creamy, dreamy, and bursting with fresh strawberry flavor, these Strawberry Cheesecake Crunch Bites are the perfect bite-sized dessert! A crunchy graham cracker base supports a velvety cream cheese filling infused with real strawberries, all topped with a sweet white chocolate drizzle and crispy graham cracker crumbs. Easy to make and even easier to devour, these no-fuss treats are great for parties, potlucks, or a simple indulgence.
Ingredients
1 ½ cups graham cracker crumbs
¼ cup sugar
½ cup melted butter
8 oz cream cheese, softened
¼ cup powdered sugar
1 tsp vanilla extract
½ cup fresh strawberries, finely chopped
½ cup white chocolate chips
1 tbsp heavy cream
¼ cup crushed graham crackers (for topping)
1 tbsp sugar (for topping)
Instructions
-
Prepare the Crust
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press firmly into the bottom of a greased 8x8-inch baking dish.
- Bake for 8-10 minutes or until golden brown. Let cool.
-
Make the Cheesecake Filling
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in chopped strawberries.
-
Assemble the Bites
- Spread the cheesecake mixture evenly over the cooled crust.
-
Prepare the Topping
- In a saucepan over low heat, melt white chocolate chips with heavy cream, stirring until smooth.
- Drizzle melted white chocolate over the cheesecake layer.
- Sprinkle crushed graham crackers and sugar on top.
-
Chill and Serve
- Refrigerate for at least 2 hours to set.
- Once firm, cut into bite-sized squares and serve.
Notes
For cleaner slices: Chill longer and use a sharp knife dipped in warm water.
For a no-bake version: Skip baking the crust and freeze instead of refrigerating.
To prevent a soggy cheesecake: Drain excess moisture if using frozen strawberries.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 16 bites
- Calories: 220 kcal per bite
