Here’s a decadent and crowd-pleasing recipe for White Chocolate Strawberry Cheesecake Bites — rich, creamy, and perfectly bite-sized! These are ideal for parties, dessert trays, or just treating yourself to a fancy-feeling treat without the fuss of a full cheesecake.
🍓🤍 White Chocolate Strawberry Cheesecake Bites
Yields: ~24 bites
Prep Time: 20 min
Chill Time: 2–4 hours
Optional Bake Time: 10 min (if using baked crust)
Total Time: ~2.5 hours
🧂 Ingredients:
For the Crust (optional, or use store-bought mini shells):
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1 cup graham cracker crumbs
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3 tbsp sugar
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4 tbsp melted butter
For the Filling:
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8 oz (225g) cream cheese, softened
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½ cup powdered sugar
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1 tsp vanilla extract
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4 oz (115g) white chocolate, melted and slightly cooled
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½ cup whipped cream or whipped topping (e.g., Cool Whip)
For the Topping:
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12–15 fresh strawberries, halved or diced
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Optional: extra melted white chocolate for drizzle
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Optional: mint leaves or crushed graham crackers for garnish
🍳 Instructions:
1. Make the Crust:
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Mix graham crumbs, sugar, and melted butter in a bowl until it resembles wet sand.
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Spoon into a mini muffin tin (lined with paper cups or silicone molds).
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Press firmly to form the base.
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Optional: Bake at 350°F (175°C) for 8–10 min or chill for 20 min to set.
2. Make the Filling:
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In a bowl, beat softened cream cheese until smooth.
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Add powdered sugar and vanilla; beat again.
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Fold in melted white chocolate until fully combined.
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Gently fold in whipped cream or topping until fluffy.
3. Assemble the Bites:
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Spoon or pipe the filling onto each crust (or into mini tart shells).
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Smooth tops or leave swirled.
4. Top & Chill:
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Top each bite with a strawberry half or spoonful of diced berries.
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Drizzle with extra white chocolate if desired.
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Chill for 2–4 hours until set.
🧊 Storage:
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Store in the refrigerator for up to 3 days.
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Best served cold.
🔁 Variations:
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Use mini chocolate cookie crusts instead of graham.
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Swap strawberries for raspberries, blueberries, or a berry mix.
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Add a little lemon zest to the filling for brightness.
Would you like a no-dairy, no-bake, or freezer-friendly version?
