Strawberry Crunch Cheesecake Bites

Strawberry Crunch Cheesecake Bites are the perfect combination of creamy cheesecake, buttery graham cracker crust, and a crunchy strawberry topping. These bite-sized treats are bursting with fresh strawberry flavor and have an irresistible crunch that makes them a crowd favorite. Whether you’re looking for a dessert for a party or just want a sweet treat, these cheesecake bites are an easy and delicious option.

Ingredients

For the Crust:
1 cup graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup sour cream
For the Strawberry Topping:
1 cup fresh strawberries, diced
1/2 cup strawberry glaze or preserves
1/4 cup strawberry crunch topping (see below)
For the Strawberry Crunch Topping:
1 cup strawberry-flavored cereal (like Strawberry Crunch)
1/4 cup unsalted butter, melted
2 tablespoons granulated sugar

Directions

Prepare the Crust
Preheat the oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Stir until well combined. Press the mixture firmly into the bottom of a 9×9-inch baking dish or an 8×8-inch pan. Bake for 10 minutes, then set aside to cool.

Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and vanilla extract, mixing until well incorporated. Add eggs one at a time, mixing on low speed after each addition. Stir in the sour cream until fully combined. Pour the cheesecake filling over the cooled crust and spread evenly.

Bake the Cheesecake
Bake for 30-35 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Remove from the oven and let it cool at room temperature before refrigerating for at least 4 hours or overnight.

Prepare the Strawberry Crunch Topping
In a small bowl, combine the strawberry-flavored cereal, melted butter, and sugar. Mix until coated. Spread the mixture onto a baking sheet and bake at 350°F (175°C) for 5-7 minutes until slightly golden. Let it cool completely before using.

Assemble the Cheesecake Bites
Once the cheesecake has fully chilled, top it with diced strawberries and drizzle with strawberry glaze or preserves. Sprinkle the strawberry crunch topping generously over the top. Cut the cheesecake into squares or bite-sized pieces for easy serving.

Serving and Storage Tips

Serving Tips

• Serve these cheesecake bites chilled for the best texture and flavor.
• Garnish with extra fresh strawberries or a drizzle of melted white chocolate for a more elegant presentation.
• If serving at a party, place each bite in a mini cupcake liner for easy grabbing.
• Pair with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Storage Tips

• Refrigeration: Store the cheesecake bites in an airtight container in the refrigerator for up to 5 days.
• Freezing: For longer storage, freeze the bites in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container. They can be frozen for up to 3 months.
• Thawing: If frozen, let the bites thaw in the refrigerator for a few hours before serving.
• Avoid Sogginess: Add the strawberry crunch topping just before serving if storing for a long time to maintain its crispiness.

Variations

Double Chocolate Cookies & Cream Cookies

Replace the all-purpose flour with 2 ½ cups of flour and ½ cup of cocoa powder to create a rich, chocolatey cookie base. Use white chocolate chips instead of semi-sweet for contrast.

Cookies & Cream Cheesecake Cookies

Add 4 oz of softened cream cheese to the dough for an extra creamy texture. This variation makes the cookies even more decadent and rich.

Mint Cookies & Cream Cookies

Stir in ½ teaspoon of peppermint extract and use mint-flavored Oreos for a refreshing twist. Top with crushed peppermint candies for extra flavor.

Peanut Butter Cookies & Cream Cookies

Add ½ cup of peanut butter to the dough and use peanut butter-filled Oreos. Drizzle with melted peanut butter instead of white chocolate for a nutty twist.

S’mores Cookies & Cream Cookies

Mix in ½ cup of crushed graham crackers and fold in mini marshmallows. Drizzle with melted milk chocolate for a campfire-inspired treat.

Caramel Drizzle Cookies & Cream Cookies

Swap the white chocolate drizzle for caramel sauce and sprinkle with a pinch of sea salt for a sweet and salty combination.

Gluten-Free Cookies & Cream Cookies

Use a gluten-free all-purpose flour blend and gluten-free Oreos to make a delicious gluten-free version of these cookies.

Nutty Cookies & Cream Cookies

Stir in ½ cup of chopped pecans, walnuts, or almonds for a crunchy texture. Toast the nuts beforehand for extra flavor.

Espresso Cookies & Cream Cookies

Add 1 teaspoon of instant espresso powder to the dough for a subtle coffee flavor that enhances the chocolate.

White Chocolate Raspberry Cookies & Cream Cookies – Mix in ½ cup of freeze-dried raspberries along with the white chocolate drizzle for a fruity contrast to the rich chocolate flavors.

FAQs

1. Can I use different flavors of Oreo cookies?
Yes! You can experiment with different Oreo flavors like Golden Oreos, Mint Oreos, or Birthday Cake Oreos to change the flavor profile of the cookies.

2. Do I have to chill the dough before baking?
Yes, chilling the dough helps prevent the cookies from spreading too much and enhances the flavor. If you’re short on time, even 30 minutes in the fridge will help.

3. Can I freeze the cookie dough?
Absolutely! Scoop the dough into balls, freeze them on a baking sheet until firm, then transfer them to a freezer-safe bag. Bake from frozen, adding 1-2 extra minutes to the baking time.

4. How do I make my cookies chewier?
To make chewier cookies, slightly underbake them and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

5. Can I make these cookies without chocolate chips?
Yes, you can leave out the chocolate chips or replace them with white chocolate chips, but they do add extra richness to the cookies.

6. How do I prevent my cookies from becoming too hard?
Store them in an airtight container with a slice of bread. The bread helps retain moisture, keeping the cookies soft for days.

7. Can I use margarine instead of butter?
Butter is recommended for the best flavor and texture, but you can use margarine if needed. However, the cookies may spread more.

8. How do I drizzle white chocolate easily?
Melt the white chocolate and transfer it to a small ziplock bag. Snip a tiny corner and drizzle over the cookies for a neat and controlled look.

9. Can I make smaller or larger cookies?
Yes! For smaller cookies, use a teaspoon to scoop the dough and bake for about 8 minutes. For larger cookies, use a ¼ cup scoop and bake for 12-14 minutes.

10. Can I make these cookies dairy-free?
Yes! Use dairy-free butter, dairy-free chocolate chips, and a plant-based white chocolate alternative. Also, check that your Oreo substitute is dairy-free.

Strawberry Crunch Cheesecake Bites are a delightful fusion of creamy, fruity, and crunchy textures. They are perfect for gatherings, holidays, or any time you crave a sweet strawberry treat. The combination of smooth cheesecake, fresh strawberries, and a crunchy topping makes every bite simply irresistible. Try this recipe today and enjoy a dessert that’s sure to impress!

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