Strawberry Crunch Cheesecake Bites

Here’s a show-stopping treat that’s creamy, fruity, and perfectly bite-sized — Strawberry Crunch Cheesecake Bites 🍓🍰✨

They combine rich cheesecake filling, buttery cookie crust, and that nostalgic strawberry shortcake crunch topping — just like the ice cream bars!

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🧾 Ingredients

For the crust:

• 1 ½ cups (150 g) Golden Oreos or vanilla wafers, crushed

• 4 tbsp (60 g) unsalted butter, melted

For the cheesecake filling:

• 16 oz (450 g) cream cheese, softened

• ½ cup (100 g) granulated sugar

• 1 tsp vanilla extract

• 2 large eggs, room temperature

• ½ cup (120 ml) sour cream or heavy cream

For the strawberry crunch topping:

• 12 Golden Oreos (or vanilla sandwich cookies)

• 2 tbsp freeze-dried strawberries or strawberry Jell-O powder

• 2 tbsp (30 g) melted butter

Optional garnish:

• Fresh strawberry slices or whipped cream

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👩‍🍳 Instructions

1. Preheat oven:

   • Set to 325°F (160°C). Line a mini muffin pan (or regular muffin pan) with paper liners.

2. Make the crust:

   • Mix crushed cookies with melted butter until combined.

   • Spoon about 1 teaspoon into each liner, pressing down firmly to form a base.

   • Bake for 5 minutes, then set aside.

3. Make the cheesecake filling:

   • In a large bowl, beat cream cheese and sugar until smooth and creamy.

   • Add vanilla, then beat in eggs one at a time.

   • Mix in sour cream until smooth (don’t overbeat).

4. Fill and bake:

   • Spoon cheesecake batter evenly into each crust (fill about ¾ full).

   • Bake for 16–18 minutes, or until centers are just set.

   • Cool completely, then refrigerate at least 2 hours or until chilled.

5. Make the strawberry crunch topping:

   • In a food processor (or by hand in a zip bag), crush Golden Oreos and freeze-dried strawberries (or strawberry Jell-O powder).

   • Mix with melted butter until crumbly.

6. Assemble:

   • Once cheesecake bites are chilled, spoon or gently press the strawberry crunch mixture on top of each bite.

   • Garnish with whipped cream and a small strawberry slice if desired.

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🍓 Tips & Variations

• Don’t have mini pans? Use a regular muffin tin — just bake 5–7 minutes longer.

• For extra strawberry flavor, add 1–2 tbsp strawberry puree into the cheesecake batter.

• You can freeze them! Store in an airtight container up to 2 months — just thaw in the fridge before serving.

• Try blueberry or raspberry versions by swapping the topping ingredients.

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Would you like me to give you a no-bake version of these cheesecake bites next (perfect for summer or quick prep)?