Strawberry Crunch Bites (Printable Version)
Take a bite of these creamy strawberry treats with a crispy cookie edge. Great for sharing with friends or adding to a party table.
# What You'll Need:
→ Cheesecake Filling
01 -
2 large eggs
02 -
120 g sour cream
03 -
450 g cream cheese, softened
04 -
100 g granulated sugar
05 -
1 teaspoon vanilla extract
06 -
120 g strawberry puree or strawberry jam
→ Crust
07 -
60 g unsalted butter, melted
08 -
150 g crushed graham crackers or golden Oreo biscuits
→ Strawberry Crunch Topping
09 -
100 g crushed golden Oreo or vanilla wafer biscuits
10 -
40 g unsalted butter, melted
11 -
20 g freeze-dried strawberries, crushed
→ Optional Dipping
12 -
260 g white chocolate or candy melts, melted
# Steps to Follow:
01 -
In a bowl, stir melted butter with biscuit crumbs until it looks like wet sand. Line an 8×8-cm pan or mini muffin tin with parchment and press the crumb mixture down firmly. Pop it aside for now. Flip your oven on to 163°C so it’s hot when you’re ready.
02 -
Crack both eggs into your mixing bowl and blend them in one at a time. Add the cream cheese and sugar next. Beat until it’s creamy and no lumps are left. Drop in the sour cream, vanilla, and strawberry jam or puree, and keep blending until it’s all really smooth.
03 -
Pour your creamy mix right on top of the crust. If you’re using a big pan, just spread it all out; for mini bites, fill each cup about three-quarters. Slide the pan in the oven. For bite-sized treats, bake 20–25 minutes, or for a full pan, go 35–40 minutes. The middle should wobble just a little. Let it cool, then stick it in the fridge to chill for at least 4 hours or just leave it overnight.
04 -
Mix together the crushed freeze-dried strawberries, the cookie crumbs, and melted butter in a small bowl. Stir until you see chunky crumbles—it should look kind of rough and crumbly.
05 -
After chilling, take the baked cheesecake out of the pan or muffin tin. If you want small squares, cut ‘em up. Roll or sprinkle the strawberry crunch over each one and gently pat it so it stays on.
06 -
To coat bites, heat your white chocolate or candy melts in the microwave a half minute at a time, mixing each break so it doesn’t burn. Once melted and smooth, dunk the cheesecake bites and set them on parchment. Fridge them for about 15 minutes to firm up that outside shell.
# Additional Notes:
01 -
Let your cream cheese stand until it’s not cold—this way it blends super easily and you won’t get pesky lumps.
02 -
Smash cookies really fine for a crust and topping that comes out nice and even every time.
03 -
Don’t rush the chilling part. Four hours in the fridge is minimum, but longer only makes them better.
04 -
If you make strawberry puree from scratch, you’ll get the brightest taste and natural sweet kick.