Strawberry Crunch Cheesecake Bites

Delightful bite-sized squares featuring a buttery graham crust, creamy strawberry-studded cheesecake, and a crunchy topping, perfect for any occasion.

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Prep Time 30

Cook Time 10

Total Time 4 30

Servings: 16 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

For the crust

1 cup graham cracker crumbs
½ cup unsalted butter, melted

For the cheesecake filling

1 package cream cheese, softened (8 oz) For best texture, start with room-temperature cream cheese.
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping (like Cool Whip)
1 cup fresh strawberries, diced Use fresh, ripe strawberries for best flavor.

For the topping

½ cup strawberry crunch topping (store-bought or homemade) Can be made from crushed freeze-dried strawberries and graham crackers.

Method

Preheat and Prep

Preheat your oven to 350°F (175°C) and line an 8-inch square baking dish with parchment paper.

Make and Bake the Crust

In a medium bowl, combine graham cracker crumbs and melted butter until moistened.
Press this mixture into the bottom of the prepared dish. Bake for 10 minutes and let cool completely.
Tip: For a no-bake option, refrigerate the crust for at least 30 minutes.

Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth.
Gradually add powdered sugar and vanilla extract, mixing until combined.
Fold in whipped topping, then gently fold in diced fresh strawberries.

Assemble the Cheesecake Bites

Spread the cheesecake mixture over the cooled crust and top with strawberry crunch topping.

Chill and Set

Cover and refrigerate for at least 4 hours or overnight.

Serve

Lift out and cut into squares. Serve chilled.
Tip: Cut into smaller pieces for bite-sized snacks.

Notes

Keep refrigerated until serving. For make-ahead, store crust and filling separately beforehand.