Description
These strawberry crunch cheesecake bites are creamy, sweet, and coated in a nostalgic strawberry crunch topping made from golden sandwich cookies and freeze-dried strawberries. They are perfect for parties, potlucks, or as make-ahead treats that are easy to enjoy anytime.
Ingredients
Cheesecake Filling
- 1 cup cream cheese, softened
- ½ cup Greek yogurt or sour cream
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Strawberry Crunch Topping
- 10 golden sandwich cookies, crushed
- ½ cup freeze-dried strawberries, crushed
- 2 tbsp melted butter
Instructions
- Prepare the Filling: In a mixing bowl, beat together the softened cream cheese, Greek yogurt (or sour cream), powdered sugar, and vanilla extract until the mixture is smooth and creamy with no lumps.
- Fill the Molds: Spoon the cheesecake mixture evenly into mini cupcake liners or silicone molds, smoothing the tops if needed for an even layer.
- Chill to Set: Place the filled molds in the refrigerator and chill for 1 hour, allowing the cheesecake filling to firm up properly.
- Make the Topping: While the filling chills, combine the crushed golden sandwich cookies and freeze-dried strawberries in a small bowl. Stir in the melted butter until the mixture is well incorporated and crumbly but slightly sticky.
- Add the Crunch Topping: After the filling is firm, gently press a generous amount of the strawberry crunch topping onto each cheesecake bite, covering the surface evenly.
- Final Chill: Return the cheesecake bites to the refrigerator to chill for another 30 minutes, allowing the topping to set before serving.
Notes
- Freeze the cheesecake bites briefly before topping to make handling easier and prevent the filling from softening.
- These cheesecake bites can be stored refrigerated for up to 3 days while maintaining freshness.
- For a fun twist, these bites work great frozen as bite-sized frozen cheesecake treats.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
