These Strawberry Crunch Cheesecake Bites are the perfect spring dessert—creamy, fruity, and irresistibly crunchy. Made with a buttery strawberry crunch crust, a smooth strawberry cheesecake filling, and a crunchy topping, they’re an easy no-bake treat that feels both playful and elegant.
Why You’ll Love This Recipe
- No-bake and beginner-friendly
- Perfect spring and summer dessert
- Creamy cheesecake with real strawberry flavor
- Crunchy texture in every bite
- Great for parties, holidays, and gifting
Strawberry Crunch Cheesecake Bites
Ingredients
For the Crust
- ½ cup strawberry crunch
- 1 tablespoon butter melted
For the Filling
- ⅔ cup cream cheese softened
- ⅓ cup strawberry puree
- 3.5 oz white chocolate melted and slightly cooled
For the Topping
- ⅓ cup strawberry crunch
Instructions
Make the Crust
- In a bowl, combine strawberry crunch with melted butter. Mix until crumbly but able to hold together when pressed.
- Add about 2 tablespoons of the mixture to each cupcake mold and press firmly to form the crust.
Make the Filling
- Whip the cream cheese at medium speed for about 1 minute until silky smooth.
- Add strawberry puree and melted white chocolate. Mix until fully combined and smooth.
Assemble the Cheesecake Bites
- Spoon the cheesecake filling into the molds, filling almost to the top.
- Sprinkle strawberry crunch evenly over each bite.
- Refrigerate for at least 2–3 hours, or freeze for 30 minutes until firm.
- Remove from molds and serve chilled.
Notes
Ingredients
For the Crust
- ½ cup strawberry crunch
- 1 tablespoon butter, melted
For the Filling
- ⅔ cup cream cheese, softened
- ⅓ cup strawberry puree
- 3.5 oz white chocolate, melted and slightly cooled
For the Topping
- ⅓ cup strawberry crunch
Instructions
Make the Crust
- In a bowl, combine strawberry crunch with melted butter. Mix until crumbly but able to hold together when pressed.
- Add about 2 tablespoons of the mixture to each cupcake mold and press firmly to form the crust.
Make the Filling
- Whip the cream cheese at medium speed for about 1 minute until silky smooth.
- Add strawberry puree and melted white chocolate. Mix until fully combined and smooth.
Assemble the Cheesecake Bites
- Spoon the cheesecake filling into the molds, filling almost to the top.
- Sprinkle strawberry crunch evenly over each bite.
- Refrigerate for at least 2–3 hours, or freeze for 30 minutes until firm.
- Remove from molds and serve chilled.
Tips & Tricks
- Chill white chocolate slightly before mixing to prevent melting the cream cheese
- Use silicone molds for easiest removal
- Press the crust firmly so it holds together
- For brighter color, add a teaspoon of extra strawberry puree
Details
- Prep Time: 15 minutes
- Chill Time: 2–3 hours
- Total Time: About 2½ hours
- Yield: 8–10 cheesecake bites
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian, halal-friendly
Notes
- Serve straight from the fridge for best texture
- Add white chocolate drizzle for a decorative finish
- Mini cupcake liners make serving easier
Nutrition (Approximate, per bite)
- Calories: 190
- Protein: 3g
- Carbohydrates: 18g
- Fat: 12g
FAQ
Can I make Strawberry Crunch Cheesecake Bites ahead of time?
Yes, they’re perfect for making a day in advance.
Can I freeze them?
Yes, freeze for up to 1 month. Thaw slightly before serving.
What is strawberry crunch made of?
It’s typically crushed cookies with strawberry flavoring and butter.
Can I use store-bought strawberry puree?
Yes, as long as it’s smooth and not overly watery.
Do these need baking at all?
No, this is a completely no-bake dessert.
Storage
- Store in an airtight container in the refrigerator for up to 4 days
- Freeze for up to 1 month
- Keep chilled until serving
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Conclusion
These Strawberry Crunch Cheesecake Bites are proof that simple ingredients can create a stunning dessert. Creamy, crunchy, and full of strawberry flavor, they’re the perfect sweet bite for spring gatherings or anytime you want an easy, impressive treat.