Description
Strawberry Cheesecake Bites are delightful mini no-bake desserts featuring a buttery graham cracker crust, creamy cheesecake filling, and a sweet homemade strawberry topping. Perfect for a party treat or an easy dessert, these bites combine rich textures and fresh fruity flavors in every bite without complicated baking steps.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
Cheesecake Filling
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
Strawberry Topping
- 1 pound fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened and resemble wet sand.
- Set muffin tin: Line a 24-cup mini muffin tin with paper liners. Press about a tablespoon of the graham cracker mixture firmly into the bottom of each liner. Optionally, bake the crust at 350°F (175°C) for 5-7 minutes for a firmer crust.
- Make cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream just until combined.
- Fill crusts: Spoon the cheesecake filling into each prepared crust, filling them almost to the top.
- Prepare water bath: Wrap the bottom of the muffin tin tightly with aluminum foil. Place it inside a larger baking pan. Pour hot water into the larger pan, filling about halfway up the sides of the muffin tin.
- Bake cheesecake bites: Bake at 325°F (160°C) for 20-25 minutes, until edges are set but centers slightly jiggly. Turn off oven, crack door slightly, and cool bites in oven for about one hour.
- Cool and chill: Remove muffin tin from water bath. Let bites cool completely at room temperature, then refrigerate at least 4 hours or overnight to set.
- Make strawberry topping: Combine sliced strawberries and granulated sugar in medium saucepan; let sit 10-15 minutes. Heat over medium until simmering, cooking 5-7 minutes until strawberries soften and syrup thickens slightly. Stir in lemon juice.
- Thicken topping: Whisk cornstarch and water to form slurry. Pour into strawberry mixture, stirring constantly until thickened. Remove from heat and cool completely.
- Serve: Gently remove cheesecake bites from muffin tin. Spoon cooled strawberry topping generously over each bite. Optionally garnish with a fresh strawberry slice or mint sprig. Serve immediately or refrigerate for later.
Notes
- For a firmer crust, baking the crust before adding filling is recommended but optional.
- Wrapping the muffin tin with foil prevents water from leaking into the tray during baking.
- Letting the cheesecake cool gradually in the oven prevents cracking on the surface.
- Refrigerating overnight enhances flavor and texture for best results.
- Use fresh, ripe strawberries for the best topping flavor.
