Introduction
you’re going to be obsessed with these Strawberry Crunch Cheesecake Bites.
They’re creamy, rich, and perfectly portioned—each bite has a buttery cookie base, a smooth cheesecake center,
and a strawberry-vanilla crumb coating that makes them look as good as they taste.
The best part? They’re made for real life: easy to prep ahead, easy to serve, and guaranteed to disappear fast at parties.
You can make them baked or no-bake (I’m giving you the baked-mini-cheesecake method here for the best texture and cleanest slices),
and you can finish them with a drizzle of white chocolate for that “bakery display case” look.
Ingredients
Cookie Crust
- 180 g Golden Oreos (or vanilla sandwich cookies), crushed
- 70 g unsalted butter, melted
- Pinch of salt
Cheesecake Filling
- 450 g cream cheese, softened
- 120 g granulated sugar
- 2 large eggs, room temperature
- 120 g sour cream (or Greek yogurt)
- 1 tsp vanilla extract
- 1 tbsp cornstarch (helps prevent cracks and keeps bites sturdy)
- Pinch of salt
Strawberry Crunch Coating
- 200 g Golden Oreos (or vanilla wafer cookies), crushed
- 25–35 g freeze-dried strawberries, crushed into crumbs
- 40 g unsalted butter, melted
- Optional: 1–2 drops pink food coloring (only if you want brighter color)
Optional Finish
- 120–150 g white chocolate, melted (for drizzle)
- Fresh strawberries for serving
Instructions
- Prep. Preheat oven to 160°C. Line a mini muffin pan with paper liners
(or use a silicone mold for easy release). - Make the crust. Mix crushed cookies, melted butter, and a pinch of salt.
Spoon about 1 heaping teaspoon into each liner and press down firmly (a small glass helps).
Bake for 5 minutes, then set aside.ADVERTISEMENT
