Description
Crunch Cheesecake Bites are a delightful no-bake treat featuring a crisp graham cracker crust topped with a creamy strawberry-infused cheesecake filling and finished with a crunchy strawberry topping. Perfectly sized into bite-sized squares, these refreshing dessert bites combine smooth cream cheese, fresh strawberries, and a sweet crunch for an irresistible combination that is quick to prepare and ideal for parties or a sweet snack.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 1 package cream cheese, softened (8 oz)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (like Cool Whip)
- 1 cup fresh strawberries, diced
Topping
- 1/2 cup strawberry crunch topping (store-bought or homemade)
Instructions
- Prepare the crust: Preheat your oven to 350°F. In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of an 8-inch square baking dish to form an even crust. Bake for 10 minutes until set, then remove from the oven and let cool completely.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until well combined and smooth. Gently fold in the whipped topping and diced fresh strawberries, ensuring the mixture is evenly blended without deflating the whipped topping.
- Assemble the cheesecake: Spread the cheesecake filling evenly over the cooled graham cracker crust in the baking dish. Once spread out smoothly, sprinkle the strawberry crunch topping evenly over the surface for added texture and flavor.
- Chill the cheesecake: Cover the assembled cheesecake with plastic wrap and refrigerate it for at least 4 hours or preferably overnight. This allows the flavors to meld and the cheesecake to firm up for easier cutting.
- Cut and serve: After chilling, carefully lift the cheesecake out of the baking dish by using the parchment paper overhang. Place on a cutting board and slice into 16 bite-sized squares. Serve chilled for a refreshing dessert experience.
Notes
- For best results, chill the cheesecake overnight to let the flavors fully develop and the filling to firm up.
- This recipe uses a baked graham cracker crust for extra stability, but you can also make it no-bake by chilling the crust.
- Use fresh, ripe strawberries for the best flavor and texture.
- Store leftover cheesecake bites covered in the refrigerator for up to 3 days.
- You can substitute strawberry crunch topping with crushed freeze-dried strawberries mixed with crushed graham crackers for a homemade alternative.
