Description
Delicious mini cheesecake bites featuring a creamy filling with a crunchy strawberry topping, perfect for parties or as a sweet indulgence.
Ingredients
Scale
- 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