Description
These Crunch Cheesecake Bites are a delightful no-bake dessert combining a buttery graham cracker crust with a creamy strawberry-infused cheesecake filling topped with a crunchy strawberry topping. Perfect for parties or a sweet treat, they offer a refreshing, fruity flavor and satisfying texture in bite-sized squares.
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 (such as 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. 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 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
- Ensure the cream cheese is at room temperature to avoid lumps in the filling.
- You can prepare the crust and filling a day ahead to save time.
- For a homemade strawberry crunch topping, toast crushed freeze-dried strawberries mixed with crushed graham crackers and a little sugar.
- If desired, substitute fresh strawberries with other fruits like blueberries or raspberries.
- Keep the cheesecake refrigerated and consume within 3-4 days for best freshness.
