Strawberry Crunch Cheesecake Bites are a delightful, no-bake treat that brings together the rich creaminess of cheesecake with the vibrant freshness of strawberries and the satisfying crunch of a graham cracker base. These mini desserts are perfect for parties, afternoon snacks, or anytime I want a quick and easy indulgence.
Why I Love This Recipe
I love how simple and fast this recipe is—no baking required and just a few staple ingredients. The fresh strawberries give the bites a naturally sweet, juicy burst, while the graham cracker crust adds a buttery crunch that balances out the creamy filling. They’re perfectly portioned and ideal for serving a crowd or just enjoying one at a time without overindulging.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons unsalted butter, melted
8 oz cream cheese, softened
1/3 cup powdered sugar
1 cup fresh strawberries, chopped
Directions
I start by mixing the graham cracker crumbs, sugar, and melted butter in a bowl until the texture feels like wet sand.
I press this mixture firmly into the bottom of a mini muffin tin or silicone mold to create the base layer, then chill it in the fridge for 15–20 minutes.
While the crust sets, I beat the softened cream cheese with the powdered sugar until smooth and creamy.
I gently fold in the chopped strawberries until they’re evenly distributed throughout the filling.
Once the crust is firm, I spoon the cream cheese mixture on top, smoothing the tops with a spatula or spoon.
I refrigerate the cheesecake bites for at least 2 hours, or until fully set.
When ready to serve, I pop them out of the molds and optionally garnish with extra crushed graham crackers or a strawberry slice.
Servings and timing
This recipe makes approximately 12–15 cheesecake bites. Prep time: 15 minutes Chill time: 2 hours Total time: About 2 hours 15 minutes
Variations
I like using crushed Golden Oreos instead of graham crackers for a sweeter crunch.
If I want a twist for fall, I swap in pumpkin puree for strawberries and add cinnamon and nutmeg to the cream cheese mixture.
I’ve also tried using blueberries or raspberries for a different fruity flavor.
For a richer texture, I sometimes add a couple tablespoons of whipped topping to the cheesecake filling.
Storage/Reheating
I store these bites in an airtight container in the refrigerator for up to 3 days. They taste best when served chilled. These don’t freeze particularly well due to the fresh strawberries, but if needed, I freeze them without the fruit mixed in and add the fruit fresh after thawing.
FAQs
How do I keep the crust from falling apart?
I make sure to press the graham cracker mixture firmly into the mold and chill it long enough so it sets well before adding the filling.
Can I use frozen strawberries?
I prefer fresh strawberries for texture and flavor, but if I use frozen, I make sure to thaw and drain them thoroughly to avoid a watery mixture.
Can I make these dairy-free?
Yes, I substitute the cream cheese and butter with plant-based alternatives. I just make sure they’re the type meant for baking and not too soft.
Can I use a regular muffin tin?
Absolutely. I line each cup with a paper liner or use silicone molds to make removing the bites easier.
How far in advance can I make these?
I usually prepare them the night before if I’m serving them at a party. They hold their shape and taste great the next day.
Conclusion
These Strawberry Crunch Cheesecake Bites are the kind of recipe I come back to again and again. They’re easy to make, irresistibly delicious, and perfect for sharing—or keeping all to myself. Whether it’s a weekday treat or a dessert for guests, they never disappoint.
Strawberry Crunch Cheesecake Bites are no-bake mini desserts with a buttery graham cracker crust, creamy cheesecake filling, and fresh strawberries for a refreshing, bite-sized treat. Perfect for parties, snacks, or easy indulgence.
Ingredients
1 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons unsalted butter, melted
8 oz cream cheese, softened
1/3 cup powdered sugar
1 cup fresh strawberries, chopped
Instructions
Mix graham cracker crumbs, sugar, and melted butter in a bowl until mixture resembles wet sand.
Press mixture firmly into the bottom of a mini muffin tin or silicone mold to form the crust. Chill for 15–20 minutes.
In a separate bowl, beat cream cheese and powdered sugar until smooth and creamy.
Fold in chopped strawberries until evenly distributed.
Spoon cheesecake mixture over the chilled crusts, smoothing tops with a spatula.
Refrigerate for at least 2 hours or until set.
Remove from molds and garnish with extra crushed graham crackers or a strawberry slice if desired.
Notes
For a sweeter crust, substitute crushed Golden Oreos for graham crackers.
Try blueberries, raspberries, or seasonal fruits instead of strawberries.
Add a couple tablespoons of whipped topping for extra creaminess.
For a fall twist, swap strawberries for pumpkin puree and add cinnamon and nutmeg.
Line muffin tins with paper liners if not using silicone molds for easier removal.
