I love how these cheesecake bites manage to feel both luxurious and playful at the same time. They’ve got the silky richness of traditional cheesecake, a golden Oreo crust for crunch, and a vibrant strawberry topping that adds both texture and color. They’re easy to make ahead, chill beautifully, and look elegant on any dessert platter. Plus, they’re perfect finger food—no slicing required.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Crust:
1 ½ cups crushed Golden Oreos (or vanilla wafers)
¼ cup unsalted butter, melted
For the Cheesecake Filling:
2 (8 oz) packages cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
½ cup strawberry purée (or strawberry jam, blended smooth)
For the Strawberry Crunch Topping:
10 Golden Oreos, crushed
10 freeze-dried strawberries (or 2 Tbsp strawberry gelatin mix as a substitute)
2 Tbsp melted butter
Optional Garnish:
Whipped cream
Fresh strawberry slices
Directions
Step 1: Make the Crust
I preheat my oven to 325°F (163°C).
In a bowl, I mix crushed Golden Oreos with melted butter until the texture resembles damp sand.
I line a mini muffin pan with paper liners and spoon about 1 tablespoon of crust mixture into each one. I press it down firmly with the back of a spoon.
I bake the crusts for 5 minutes, then let them cool while I prepare the filling.
Step 2: Prepare the Cheesecake Filling
In a large bowl, I beat the cream cheese and sugar until smooth and creamy, scraping down the sides as needed.
I add the eggs one at a time, mixing on low speed until just blended.
I stir in the vanilla extract and sour cream until the mixture becomes silky.
I fold in the strawberry purée until the batter turns a soft pink and is evenly mixed.
I divide the filling among the crusts, filling each about three-quarters full.
Step 3: Bake the Cheesecake Bites
I bake the mini cheesecakes for 15–18 minutes, or until the edges are firm and the centers slightly jiggle.
I let them cool completely at room temperature, then refrigerate for at least 3 hours (or overnight) until fully set.
Step 4: Make the Crunch Topping
In a food processor, I pulse the Golden Oreos and freeze-dried strawberries until crumbly.
I drizzle in the melted butter and pulse again to combine. The texture should be slightly sticky.
Once the cheesecakes are chilled, I sprinkle the topping generously over each one and press lightly to help it stick.
Step 5: Garnish and Serve
I top each bite with a swirl of whipped cream and a fresh strawberry slice if I want a polished presentation.
I keep them refrigerated until serving—they taste best cold and creamy.
Servings and timing
This recipe makes about 24 cheesecake bites and takes 3 hours and 45 minutes total, including 25 minutes prep, 20 minutes baking, and 3 hours of chilling time.
Variations
Chocolate Strawberry Cheesecake Bites: I add 2 tablespoons of melted dark chocolate to the filling and use chocolate cookies for the crust.
Lemon Twist: I stir in a teaspoon of lemon zest for a tangy touch that brightens the strawberry flavor.
Strawberry Shortcake Bars: I use an 8×8-inch baking pan instead of muffin tins and cut the set cheesecake into bars.
Mixed Berry Cheesecake: I combine strawberry purée with raspberry or blueberry purée for a berry medley.
No-Bake Version: I make a no-bake cheesecake base with whipped topping and refrigerate until firm.
Storage/Reheating
Refrigerator: I store leftovers in an airtight container for up to 5 days.
Freezer: I freeze the cheesecakes without topping for up to 2 months, adding the crunch topping after thawing.
Thawing: I let them thaw in the refrigerator for several hours or overnight before serving.
FAQs
Can I use a standard muffin tin instead of mini?
Yes, I can use a standard muffin pan, but I bake them a bit longer—usually around 22–25 minutes. The yield will be lower, around 12 larger bites.
Can I use homemade strawberry purée?
Absolutely. I blend fresh or frozen strawberries until smooth, then strain if needed. I’ve also used warmed strawberry jam when I’m short on time.
Can I make them ahead?
Yes, and I prefer to. I make the bites a day in advance so they have plenty of time to chill and set.
What if I don’t have freeze-dried strawberries?
I substitute with 2 tablespoons of strawberry-flavored gelatin mix. It adds color and flavor, though freeze-dried strawberries provide the best texture.
How do I keep them from cracking?
I avoid overmixing and bake only until the centers jiggle slightly. I also let them cool gradually at room temperature before chilling.
Conclusion
These Strawberry Crunch Cheesecake Bites are one of my favorite mini desserts to make—they’re creamy, crunchy, fruity, and downright irresistible. From the golden Oreo crust to the strawberry swirl filling and the nostalgic crunch topping, every bite delivers a satisfying mix of textures and flavors. They’re perfect for parties, gifting, or simply enjoying a sweet moment to yourself.
I love that they’re make-ahead friendly, easy to customize, and always a hit with guests. If I’m looking for a dessert that’s both elegant and nostalgic, these cheesecake bites always steal the show.
These strawberry crunch cheesecake bites are creamy, fruity, and topped with a nostalgic crunch. Perfect for parties, holidays, or whenever you crave something sweet and bite-sized.
Ingredients
For the Crust:
1 ½ cups crushed Golden Oreos (or vanilla wafers)
¼ cup unsalted butter, melted
For the Cheesecake Filling:
2 (8 oz) packages cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
½ cup strawberry purée (or warmed, blended strawberry jam)
