If you love a tiny, handheld dessert that balances creamy cheesecake with bright strawberry crunch, these Strawberry Crunch Cheesecake Bites are for you. I first tested them for a backyard potluck and kept tweaking the crunch until it stayed crisp — they’re now a regular on my dessert tray. If you enjoy textures like in deep-fried strawberry cheesecake stuffed wonton bites, you’ll appreciate the same contrast here without deep frying.
Why Make This Recipe
- Bright, balanced flavor: tangy cream cheese filling paired with sweet strawberries and a toasty crunch.
- Convenience: make ahead and serve straight from the fridge for easy entertaining.
- Crowd-pleasing size: mini portions are perfect for parties or portion control.
- Quick assembly: most of the time is chilling, not active work, so these are low-effort.
- Personal note: I love this recipe because the crunchy top keeps its texture for hours, a detail I tested by serving them outdoors on a warm afternoon — they still stayed crisp. I also adapt this to different toppings easily, like shortbread crumbs or toasted oats.
I often scale this down or up depending on the crowd, and it pairs beautifully with coffee or late-afternoon tea. For a similar scaled recipe you can compare method and texture with my irresistibly easy strawberry crunch cheesecake recipe.
Recipe Overview
- Prep time: 20 minutes active (plus 2 hours chilling)
- Cook time: 6 minutes (for prebaked crust; optional)
- Total time: about 2 hours 30 minutes (includes chilling)
- Servings: 24 mini bites (using a 24-cup mini muffin pan)
- Difficulty: Easy
- Method: Make a buttery graham crust, whip a smooth no-bake cheesecake filling, pipe or spoon into crusts, chill until set, then finish with a crunchy strawberry topping.
My Experience Making This Recipe
I tested this recipe three separate times, tweaking the crunch ratio and chilling time. My biggest discovery: prebaking the crust for 5–6 minutes at 350°F (175°C) helps it hold up better under the moist filling. I also found that folding whipped cream into the filling last yields a lighter texture that still slices cleanly.
How to Make Strawberry Crunch Cheesecake Bites
Start by pulsing 1 1/2 cups graham cracker crumbs with 3 tablespoons sugar and 6 tablespoons melted butter, then press 1 teaspoon into each lined mini muffin cup; prebake at 350°F for 5–6 minutes to set. For the filling, beat 16 oz (450 g) cream cheese at room temperature with 1/3 cup granulated sugar and 1 tsp vanilla until silky, then fold in 1 cup heavy cream whipped to soft peaks and 1–2 tbsp lemon juice for brightness. Pipe or spoon the mixture onto cooled crusts, smooth the tops, and chill at least 2 hours (ideally 4) to firm. For the crunch, mix 3/4 cup crushed freeze-dried strawberries, 1/2 cup crushed Rice Krispies, 2 tbsp melted butter, and 2 tbsp light brown sugar; toast briefly in a skillet until fragrant, cool, and scatter on top just before serving. For a larger presentation, see my notes on the strawberry crunch cheesecake chunks.
Equipment recommendations: 24-cup mini muffin pan, silicone liners or paper liners, electric mixer (stand or hand), food processor (for crumbs), piping bag (optional), and an airtight container for chilling.
Expert Tips for Success
- Soften cream cheese to room temperature (about 20–30 minutes out of the fridge) to avoid lumps and overbeating.
- Whip the heavy cream to soft peaks (hold the whisk and peaks curl over) so the filling stays light but stable.
- Prebake crusts 5–6 minutes at 350°F (175°C) to prevent sogginess; cool completely before adding filling.
- Use freeze-dried strawberries for the crunch layer — they stay crisp unlike macerated fresh berries.
- If you like texture experiments, try the same crumb-to-butter ratio when making apple crisp cheesecake bites — the technique scales well.
How to Serve Strawberry Crunch Cheesecake Bites
- Serve chilled on a platter lined with parchment and garnish with a small fresh strawberry slice or mint leaf for color.
- Pair with espresso or a light sparkling wine for contrast — the acidity cuts through the richness.
- Offer a topping station: extra crushed freeze-dried strawberries, toasted almonds, and mini chocolate chips let guests customize.
- These are great for showers, potlucks, and holiday finger-food dessert spreads.
Storage and Reheating Guide
- Refrigerator: store in a single layer in an airtight container for up to 4 days; place parchment between layers to prevent sticking.
- Freezing: freeze on a tray for 1 hour, then transfer to a zip-top freezer bag or airtight container for up to 2 months. Thaw in the fridge for 4–6 hours before serving.
- Reheating: these are best served chilled; do not microwave. If you prefer a slightly softer texture after refrigeration, let sit at room temperature for 10–15 minutes before serving.
Recipe Variations
- Gluten-free: use gluten-free graham crackers or crushed gluten-free shortbread in the crust, same 1 1/2 cups measurement.
- Dairy-free: replace cream cheese with a firm cashew-based cream (about 1 1/4 cups cashew cream) and use coconut cream whipped in place of heavy cream; chill longer to set.
- Nutty crunch: fold 1/4 cup finely chopped toasted almonds or pecans into the crunch mix for extra flavor.
- Full-size cake: scale ingredients to a 9-inch springform pan and see my adaptation in the berrylicious strawberry crunch cheese cake for baking and assembly notes.
Nutritional Highlights
- These bites deliver protein from the cream cheese and heavy cream, but they’re also relatively high in saturated fat — enjoy in moderation.
- They contain dairy and gluten (unless adapted); freeze-dried strawberries are naturally sugar-free but the crunch mix has added sugar.
- Portion guidance: one mini bite (~35–45 g) is a reasonable single-serve dessert; count two per person for larger appetites.
Troubleshooting Common Issues
- Filling too runny: whip the cream to slightly firmer peaks and ensure cream cheese is fully incorporated; chill longer to firm.
- Soggy crust: prebake crusts for 5–6 minutes and cool completely; add a thin layer of melted chocolate (cooled) to seal the crust for extra protection.
- Crunch goes soft: add the crunch topping just before serving and use freeze-dried strawberries rather than fresh to maintain crispness.
Frequently Asked Questions
Q: Can I bake these like traditional cheesecakes?
A: You can make a baked mini cheesecake by adding one large egg to the filling and baking at 325°F (160°C) for 12–15 minutes until centers are just set. Let cool gradually to room temperature, then chill. Be sure to reduce moisture in the topping—toast it after baking to refresh the crunch.
Q: How far ahead can I make them for an event?
A: Make the crusts and filling up to 48 hours ahead and assemble the day of the event if possible. Fully assembled, they keep well in the fridge for up to 4 days; add the crunchy topping right before serving for best texture.
Q: Can I use fresh strawberries in the topping?
A: Fresh strawberries add great flavor but will make the crunch soggy over time. If using fresh, macerate briefly (1–2 tbsp sugar) and spoon just a small amount on top at serving time, or combine fresh with freeze-dried pieces for some staying power.
Q: What’s the best way to get a smooth, lump-free filling?
A: Beat the softened cream cheese on medium speed until completely smooth (about 2–3 minutes), scrape the bowl, then add sugar and vanilla. Fold in whipped cream gently with a silicone spatula to preserve airiness; avoid overmixing which can deflate the mixture.
Enjoy making these Strawberry Crunch Cheesecake Bites — they’re small but full of attention-grabbing flavor and texture, and once you master the basic steps you can adapt them easily for any season.
Print
Strawberry Crunch Cheesecake Bites
- Total Time: 150 minutes
- Yield: 24 mini bites 1x
- Diet: Vegetarian
Description
Delicious mini cheesecake bites featuring a creamy filling with a crunchy strawberry topping, perfect for parties or as a sweet indulgence.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons sugar
- 6 tablespoons melted butter
- 16 oz (450 g) cream cheese, at room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped to soft peaks
- 1–2 tablespoons lemon juice
- 3/4 cup crushed freeze-dried strawberries
- 1/2 cup crushed Rice Krispies
- 2 tablespoons light brown sugar
- 2 tablespoons melted butter (for crunch)
Instructions
- Pulse graham cracker crumbs, 3 tablespoons sugar, and 6 tablespoons melted butter until combined, press 1 teaspoon into each lined mini muffin cup.
- Prebake at 350°F (175°C) for 5–6 minutes to set and cool.
- In a bowl, beat cream cheese, 1/3 cup granulated sugar, and 1 teaspoon vanilla until smooth.
- Fold in whipped cream and 1–2 tablespoons lemon juice until just combined.
- Pipe or spoon the creamy mixture onto cooled crusts and smooth the tops.
- Chill for at least 2 hours until set.
- For the topping, mix crushed freeze-dried strawberries, crushed Rice Krispies, 2 tablespoons melted butter, and 2 tablespoons light brown sugar; briefly toast in a skillet and let cool.
- Scatter the crunch topping on each cheesecake bite just before serving.
Notes
For best flavor, serve chilled after a few hours in the fridge. Use freeze-dried strawberries to maintain crunchiness.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini bite
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg