Mini Strawberry Cheesecake Bites With Crunch Topping
Mini Strawberry Cheesecake Bites are creamy, fruity, and bite-sized with a graham crust, strawberry filling, and crunchy topping—perfect for parties or snacks.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter melted
For the filling:
- 8 oz cream cheese softened
- ⅓ cup granulated sugar
- ¼ cup sour cream
- 1 large egg
- 1 tsp vanilla extract
- ½ cup chopped fresh strawberries
For the topping:
- 10 –12 Golden Oreos crushed
- 2 tbsp freeze-dried strawberries crushed
- 3 tbsp unsalted butter melted
Optional for garnish:
- Whipped cream
- Sliced fresh strawberries
Instructions
- Preheat oven to 350°F (175°C). Line a mini muffin tin with 24 paper liners.
- Mix graham cracker crumbs, sugar, and melted butter until sandy. Press 1 tbsp into each liner and bake for 5–7 minutes. Cool.
- Beat cream cheese and sugar until smooth. Add sour cream, egg, and vanilla; mix gently. Fold in chopped strawberries.
- Spoon filling over cooled crusts, nearly to the top. Bake 15–18 minutes until mostly set with a slight jiggle. Cool in pan.
- Refrigerate cheesecakes for at least 2 hours to set completely.
- Combine crushed Oreos, freeze-dried strawberries, and melted butter until crumbly and slightly sticky.
- Top chilled cheesecakes with crunch topping. Add whipped cream and fresh strawberry slices, if desired.