Strawberry Cheesecake Crunch Bites
Delightful bite-sized treats featuring a buttery crust, creamy cheesecake filling, and a fresh strawberry topping, perfect for summer gatherings.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Key to a buttery and aromatic crust.
- 0.25 cups granulated sugar Sweetening the base.
- 0.5 cups unsalted butter, melted Transforms dry ingredients into a luscious mixture.
For the cheesecake filling
- 8 oz cream cheese, softened Essential for creaminess.
- 0.5 cups powdered sugar Adds a sweet, velvety finish.
- 1 teaspoon vanilla extract Enhances flavors.
- 0.5 cups sour cream Introduces a tangy note.
For the crunch topping
- 0.5 cups granola or crushed cereal Provides crunch.
- 0.25 cups chopped pecans (optional) For added texture.
- 2 tablespoons butter, melted To bind the topping.
For the strawberry topping
- 1.5 cups fresh strawberries, diced Bursts with juicy sweetness.
- 2 tablespoons granulated sugar To enhance the strawberries' sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease the wells.
- In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press about a tablespoon of the crust mixture into the bottom of each muffin well.
- Bake for 5-7 minutes until golden and fragrant. Let them cool completely.
Cheesecake Filling
- In a medium bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
- Add sour cream and mix until fully integrated. Spoon or pipe generously over the cooled crust.
Crunch Topping
- Mix granola and chopped pecans with melted butter in a bowl. Sprinkle over each cheesecake bite, pressing gently to adhere.
- Return to the oven for 8-10 minutes to set the filling and toast the topping.
Strawberry Topping
- Toss diced strawberries with granulated sugar and let sit for 5-10 minutes to release juices.
- Spoon mixture over the cheesecake bites just before serving.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Can be made ahead of time and freeze well when stored properly.