Strawberry Crunch Cheesecake Bites
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (Cool Whip or homemade whipped cream)
Strawberry Crunch Coating
- 1 cup crushed Golden Oreos or vanilla sandwich cookies
- 1/2 cup freeze-dried strawberries, crushed
- 2 tablespoons melted butter
Instructions
- Prepare the crust
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into a lined 8×8-inch pan.
- Chill in the fridge for 15–20 minutes.
- Make the cheesecake filling
- Beat cream cheese until smooth.
- Add powdered sugar and vanilla; mix until creamy.
- Gently fold in the whipped topping.
- Assemble
- Spread the cheesecake filling evenly over the chilled crust.
- Refrigerate for at least 3–4 hours (or freeze 1–2 hours until firm).
- Make the strawberry crunch
- Mix crushed cookies, crushed freeze-dried strawberries, and melted butter.
- Cut & coat
- Cut cheesecake into bite-sized squares.
- Roll or sprinkle each bite generously with the strawberry crunch mixture.
- Chill & serve
- Chill another 30 minutes before serving for best texture.
Tips
- For extra strawberry flavor, drizzle with strawberry sauce
- Keep refrigerated; best enjoyed within 3 days
- Can be frozen and served semi-frozen for a firmer bite
