Description
These strawberry cheesecake crunch bites are the perfect blend of creamy cheesecake, sweet strawberries, and a buttery, crunchy topping. Bite-sized and delicious, they’re ideal for parties, potlucks, or an indulgent snack.
Ingredients
Units
Scale
For the cheesecake filling:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (60 ml) heavy whipping cream
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon strawberry extract (optional)
For the strawberry crunch topping:
- 1 cup (120 g) crushed vanilla sandwich cookies (e.g., Golden Oreos)
- 1/2 cup (60 g) freeze-dried strawberries, crushed
- 2 tablespoons melted butter
For assembly:
- 1 pint (about 250 g) fresh strawberries, hulled and halved
Instructions
Prepare the cheesecake filling:
- In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
- Add the heavy whipping cream, sugar, vanilla extract, and strawberry extract (if using). Beat until the mixture is light and fluffy. Set aside in the refrigerator to chill.
Make the strawberry crunch topping:
- In a separate bowl, combine the crushed cookies, freeze-dried strawberries, and melted butter. Mix until the crumbs are evenly coated and resemble a sandy texture.
Assemble the bites:
- Place the strawberry halves cut-side up on a tray or plate.
- Use a piping bag or a small spoon to dollop a generous amount of cheesecake filling onto each strawberry half.
- Sprinkle the strawberry crunch topping over the cheesecake filling, pressing gently to adhere.
Serve:
- Chill the bites in the refrigerator for 15-20 minutes before serving for the best texture.
Notes
- For a no-bake version, substitute fresh strawberries with graham cracker cups or tart shells.
- Freeze-dried strawberries add intense flavor to the topping, but you can use fresh strawberry puree for a softer texture.