There’s something magical about bite-sized desserts—especially when they pack all the flavor, texture, and nostalgia of your favorite childhood treats! These Strawberry Crunch Cheesecake Bites are a heartfelt thank-you in recipe form. Whether you’re here for the strawberry shortcake nostalgia or just love a creamy cheesecake with a sweet crunch, this one’s for you.
What Are Strawberry Crunch Cheesecake Bites?
These little gems are a fun twist on traditional cheesecake—miniature, creamy, and topped with a crunchy, strawberry-infused layer that’s absolutely irresistible. Inspired by the iconic strawberry shortcake ice cream bars (yes, those dreamy pink-and-vanilla ones from your childhood!), these bites bring the flavor in a compact, party-ready form.
They’re baked in a muffin tin for easy serving, and you don’t need a water bath or springform pan. Just mix, pour, bake, chill, and top with all the good stuff.
Why You’ll Fall in Love with This Recipe
Perfectly Portable: Great for potlucks, parties, or just popping in your mouth as a midnight treat.
No-Fuss Cheesecake: No water bath, no cracks—just creamy goodness.
Strawberry Crunch Nostalgia: The topping takes you straight back to summer days and ice cream truck visits.
Easy to Customize: Switch up the fruit, try different cookies—have fun with it!
What Do Strawberry Crunch Cheesecake Bites Taste Like?
Imagine the rich, creamy smoothness of classic New York cheesecake, layered with sweet strawberry jam and topped with a buttery, cookie-strawberry crunch. The texture contrast is everything—soft, silky cheesecake meets that satisfying, slightly crispy crumble on top. They’re tangy, sweet, and full of personality.
Honestly, I’m kicking myself for not having made these sooner!
Benefits of Making These Cheesecake Bites
Small Portions = Built-in Portion Control
Easy to Make Ahead
Freezer Friendly
Kid-Approved (and grown-ups can’t stop at one either!)
Great for Events, Gifting, or Just Because You Deserve It
Ingredients for Strawberry Crunch Cheesecake Bites
For the Crust:
- 1½ cups (150 g) graham cracker crumbs
- ¼ cup (50 g) granulated sugar
- ½ cup (115 g) unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup (120 g) sour cream
- 2 tbsp all-purpose flour
For the Strawberry Layer:
- ½ cup strawberry jam or puree
- A few drops pink or red food coloring (optional, for color pop!)
For the Crunch Topping:
- 1 cup Golden Oreos (or vanilla sandwich cookies), crushed
- 2 tbsp strawberry gelatin powder (or crushed freeze-dried strawberries)
- 4 tbsp unsalted butter, melted
Tools You’ll Need
Standard 12-cup muffin tin
Cupcake liners
Mixing bowls
Electric mixer or stand mixer
Food processor or zip bag + rolling pin (to crush cookies)
Spatula and spoon
Ingredient Swaps & Add-Ons
Cookies: Use digestive biscuits or Nilla Wafers for the crust if you don’t have graham crackers.
Topping: Can’t find strawberry gelatin? Freeze-dried strawberries pulsed into a powder work like a dream.
Fruity Twist: Try raspberry jam instead of strawberry for a fun variation.
Extra Creaminess: Add 2 tablespoons of heavy cream to the filling for an ultra-rich bite.
How to Make Strawberry Crunch Cheesecake Bites
Step 1: Make the Crust
Preheat your oven to 325°F (160°C). Line a muffin tin with 12 cupcake liners.
Mix graham cracker crumbs, sugar, and melted butter in a bowl until the texture is like wet sand. Press about 1 tablespoon into the bottom of each liner. Bake for 5 minutes, then set aside to cool.
Step 2: Prepare the Cheesecake Filling
Beat cream cheese and sugar together until silky smooth (no lumps, please!). Add eggs one at a time, mixing gently after each one. Stir in the vanilla, sour cream, and flour until fully incorporated.
Spoon or pour the mixture over the cooled crusts, filling each liner about ¾ full.
Step 3: Bake & Chill
Bake for 18–20 minutes until the centers are set but still slightly jiggly. Let them cool completely in the tin, then refrigerate for at least 3 hours—or overnight for best texture.
Step 4: Add the Strawberry Layer
Spread about 1 teaspoon of strawberry jam or puree over each cheesecake bite. If you want that vibrant pink pop, mix in a tiny drop of food coloring before spreading.
Step 5: Make the Crunch Topping
Crush your Golden Oreos until they’re fine crumbs. Mix with strawberry gelatin powder or powdered freeze-dried strawberries. Stir in the melted butter until you get a crumbly texture that holds together slightly.
Step 6: Assemble the Bites
Generously sprinkle the strawberry crunch mixture over the jam-topped cheesecakes. Gently press down so it adheres.
What to Serve With Strawberry Crunch Cheesecake Bites
These are amazing on their own, but if you want to jazz up a dessert platter, serve them with:
A dollop of whipped cream
Fresh strawberries or raspberries on the side
A drizzle of white chocolate
Vanilla bean ice cream
Tips for the Best Strawberry Crunch Cheesecake Bites
Don’t overmix the cheesecake batter—overmixing can lead to cracks or a dense texture.
Let the bites chill fully before adding the topping to avoid a melty mess.
Store the topping separately if you’re making ahead, and add it just before serving for the best crunch.
Use room temperature cream cheese to avoid lumps in your batter.
How to Store
Refrigerate: Store in an airtight container for up to 5 days.
Freeze: You can freeze the cheesecake bites (without the topping) for up to 2 months. Thaw in the fridge overnight and add the jam and crunch layer just before serving.
Make-Ahead Tip: You can bake the cheesecake bases a day or two ahead and store them chilled until you’re ready to top and serve.
Frequently Asked Questions
Can I make these without cupcake liners?
Yes! Just grease your muffin tin well and use a parchment paper strip across the bottom for easy lifting.
Can I use low-fat cream cheese?
You can, but the texture will be a bit less rich and creamy. Full-fat gives the best flavor and structure.
What if I don’t have strawberry gelatin powder?
Crushed freeze-dried strawberries work beautifully and are 100% natural. They also give a more authentic berry flavor!
Can I use homemade strawberry puree?
Absolutely. Simmer fresh strawberries with a bit of sugar, then blend until smooth. Just be sure to cool it before spreading on the cheesecake.
Conclusion
These Strawberry Crunch Cheesecake Bites are anything but boring!! They’re adorable, bursting with flavor, and totally crowd-pleasing. Whether you’re planning a party or just baking for joy, this recipe delivers that sweet strawberry nostalgia wrapped in creamy cheesecake heaven.
I promised you versatile, and here’s proof! Bookmark this one—you’ll want to make it again and again.
If you’re craving more strawberry delights or bite-sized cheesecake creations, check out:
Mini Strawberry Shortcake Trifles
No-Bake Strawberry Cheesecake Cups
Strawberry Swirl Cheesecake Bars
Share Your Bakes!
Tried this recipe? I’d love to see what you made! Leave a review in the comments and don’t forget to tag your creations on Pinterest—your photos truly make my day!
Nutrition Information (per bite, approx.)
Calories: 215
Fat: 14g
Carbohydrates: 19g
Sugar: 13g
Protein: 3g
Strawberry Crunch Cheesecake Bites
Description
Creamy, nostalgic, and totally irresistible—these Strawberry Crunch Cheesecake Bites are like your favorite ice cream bar turned into a decadent mini dessert! Each bite features a buttery graham cracker crust, a silky cheesecake center, a sweet layer of strawberry jam, and a crunchy topping made with crushed Golden Oreos and strawberry powder. Perfect for parties, make-ahead desserts, or anytime you need a strawberry-sweet treat!
Ingredients
For the Crust:
1½ cups (150 g) graham cracker crumbs
¼ cup (50 g) granulated sugar
½ cup (115 g) unsalted butter, melted
For the Cheesecake Filling:
16 oz (450 g) cream cheese, softened
½ cup (100 g) granulated sugar
1 tsp vanilla extract
2 large eggs
½ cup (120 g) sour cream
2 tbsp all-purpose flour
For the Strawberry Layer:
½ cup strawberry jam or puree
A few drops pink or red food coloring (optional)
For the Crunch Topping:
1 cup Golden Oreos (or vanilla sandwich cookies), crushed
2 tbsp strawberry gelatin powder or crushed freeze-dried strawberries
4 tbsp unsalted butter, melted
Instructions
Preheat and Prep:
Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.Make the Crust:
In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand. Spoon about 1 tablespoon into each liner and press down firmly. Bake for 5 minutes, then cool slightly.Make the Cheesecake Filling:
In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing just until combined. Stir in vanilla, sour cream, and flour until fully incorporated.Fill and Bake:
Divide the cheesecake mixture evenly among the liners, filling each about ¾ full. Bake for 18–20 minutes or until the centers are set but slightly jiggly. Cool completely, then chill in the refrigerator for at least 3 hours or overnight.Add the Strawberry Layer:
Spread about 1 teaspoon of strawberry jam or puree over each chilled cheesecake bite. For a more vibrant color, mix a drop of food coloring into the jam before spreading.Make the Crunch Topping:
Crush the Golden Oreos until fine (use a food processor or zip-top bag and rolling pin). Combine with strawberry gelatin powder or freeze-dried strawberry powder, then stir in melted butter until crumbly.Assemble the Bites:
Sprinkle the crunch topping generously over the strawberry layer and press gently to help it stick.
Notes
Topping Tip: Add the strawberry crunch topping just before serving to keep it crisp and fresh!
Make Ahead: Cheesecake bites can be made up to 2 days in advance and stored in the fridge. Add the jam and crunch layer right before serving for best texture.
Freezer Friendly: Freeze the bites (without topping) in an airtight container for up to 2 months. Thaw overnight in the fridge, then finish with jam and crunch.
No Gelatin? No problem! Use crushed freeze-dried strawberries for a natural pink hue and real berry flavor.
No Liners? Grease the muffin tin well and use a strip of parchment paper to lift out each bite cleanly.
