Strawberry Crunch Cheesecake Bite

Ingredients:

– 1 cup graham cracker crumbs

– 2 tablespoons sugar

– 4 tablespoons unsalted butter, melted

– 8 oz cream cheese, softened

– 1/2 cup powdered sugar

– 1 teaspoon vanilla extract

– 1 cup heavy whipping cream

– 1 cup fresh strawberries, chopped

– 1/2 cup crispy rice cereal

Directions:

1. Preheat oven to 325°F (160°C). Line a mini muffin tin with paper liners.

2. In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.

3. Press about a teaspoon of the crumb mixture into the bottom of each muffin cup to form a crust.

4. In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

5. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

6. Stir half of the chopped strawberries into the cheesecake batter.

7. Spoon the cheesecake mixture over the graham cracker crusts, filling each about three-quarters full.

8. Sprinkle the crispy rice cereal and remaining strawberries on top of each cheesecake bite.

9. Refrigerate for at least 3 hours or until set before serving.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 3 hours 30 minutes

Kcal: 180 kcal | Servings: 12 servings

Tips:

Use chilled cream cheese and heavy whipping cream for easier mixing and better texture.

Make these bites a day ahead to allow flavors to meld and texture to firm up.