Description
Strawberry Cheesecake Bites are the perfect combination of creamy, tangy cheesecake and sweet, juicy strawberries, all in a bite-sized treat. These little indulgences have the rich flavor of classic cheesecake, but without the need for a fork or a big slice. They’re coated in a layer of fresh strawberry glaze and topped with a sprinkle of graham cracker crumbs, giving them the look and taste of a mini cheesecake, but with an easy, no-bake approach. Perfect for parties, holidays, or a sweet snack, these bites will have everyone reaching for more.
Ingredients
Scale
- 1 package cream cheese (8 oz, softened)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh strawberries (or strawberry preserves)
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 tablespoon lemon juice (optional, for extra tang)
- 1/4 cup granulated sugar (for strawberry glaze)
Ingredient Highlights
- Cream Cheese: The cream cheese is the base of the cheesecake filling, providing that signature creamy, tangy flavor.
- Heavy Whipping Cream: This adds richness and smoothness to the cheesecake mixture, helping to create a light, airy filling.
- Fresh Strawberries: Fresh strawberries give the bites a natural, vibrant flavor that complements the richness of the cheesecake.
- Graham Cracker Crumbs: The graham cracker crust adds a crunchy, slightly sweet element to the bites, mimicking a traditional cheesecake crust.
- Powdered Sugar: Powdered sugar sweetens the cheesecake mixture without altering its texture.
Instructions
Prepare the Graham Cracker Crust:
- Make the Crust: In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture is evenly combined and has a wet sand-like texture.
- Form the Crust: Spoon about 1 teaspoon of the graham cracker mixture into the bottom of each mini muffin tin or mini tart pan. Press down gently to compact the crumbs into an even layer. You can use the back of a spoon or your fingers to help press the crumbs firmly.
Prepare the Cheesecake Filling:
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add the Powdered Sugar and Vanilla: Add the powdered sugar and vanilla extract to the cream cheese, continuing to mix until fully incorporated.
- Whip the Cream: In a separate bowl, beat the heavy whipping cream until stiff peaks form. This will help give the cheesecake bites their light, airy texture.
- Combine the Mixtures: Gently fold the whipped cream into the cream cheese mixture, stirring until fully combined. Be careful not to deflate the whipped cream—fold it gently to maintain the airy texture.
Assemble the Strawberry Cheesecake Bites:
- Fill the Bites: Spoon the cheesecake mixture into the mini muffin tins or mini tart pans on top of the graham cracker crust, smoothing the tops with the back of a spoon or an offset spatula. Fill each one about 3/4 of the way full.
- Chill the Bites: Refrigerate the cheesecake bites for at least 45 minutes to 1 hour to allow them to firm up and set.
Prepare the Strawberry Topping:
- Make the Strawberry Glaze: If using fresh strawberries, finely chop the strawberries and combine them in a small saucepan with granulated sugar and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally until the strawberries break down and form a thick syrup-like consistency. Remove from heat and let cool before using.
- If using strawberry preserves, simply heat the preserves in a small saucepan until warmed and pourable.
- Top the Cheesecake Bites: Once the cheesecake bites have set, spoon a small amount of the strawberry glaze or preserves on top of each cheesecake bite. Add a whole strawberry or a slice of fresh strawberry on top for garnish.
- Prep Time: 15 minutes
- Chilling Time: 45 minutes to 1 hour
Nutrition
- Calories: 80-90 kcal
- Fat: 4g
- Carbohydrates: 12g
- Protein: 2g