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Strawberry Crunch Cheesecake Bites

No-bake strawberry crunch cheesecake bites with creamy filling.
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Prep Time 15 minutes
Course Dessert
Cuisine American

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

Serve straight from the fridge for best texture