Strawberry Crunch Cheesecake Bites (Creamy, No-Fuss & Party-Perfect)

Make the cheesecake filling. Beat cream cheese and sugar until smooth (don’t overbeat).
Add eggs one at a time, mixing just until combined. Mix in sour cream, vanilla, cornstarch, and salt.

Fill. Spoon filling over each crust, filling about nearly to the top.

Bake. Bake for 14–18 minutes, until centers are set with a slight jiggle.
Turn off oven, crack the door for 5 minutes, then remove and cool.

Chill. Refrigerate at least 3–4 hours (overnight is best) so they firm up for coating.

Make strawberry crunch. Combine crushed cookies + freeze-dried strawberry crumbs.
Stir in melted butter until you get a sandy, clumpy crumb texture. (Add food coloring only if desired.)

Coat the bites. Remove chilled cheesecakes from liners.
Roll each bite in strawberry crunch, gently pressing crumbs onto the sides and top.

Finish. Drizzle with melted white chocolate if using. Chill 15 minutes to set, then serve.

Pro Tips for Perfect Cheesecake Bites

Room-temp ingredients = smoother batter and fewer lumps.
Don’t overmix after eggs. Overbeating adds air and can cause cracks.
Chill before coating. Warm cheesecake will crumble when you roll it.
Freeze-dried strawberries give strong flavor without making the crumbs wet.
Want cleaner edges? Use a silicone mini mold, then pop them out once fully chilled.

Storage & Make Ahead

Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze (uncoated or coated) up to 2 months. Thaw overnight in the fridge.
Make-ahead tip: Bake and chill the bites the day before, then roll in crunch topping the day you serve for maximum crispness.

Easy Variations

Chocolate Strawberry: Add mini chocolate chips to the batter and drizzle with dark chocolate.
Strawberry Lemon: Add 1 tsp lemon zest to the cheesecake for a brighter flavor.
No-bake option: Skip eggs, fold whipped cream into sweetened cream cheese, then chill in molds—coat after firm.
Extra “ice cream bar” vibe: Mix some strawberry gelatin powder into the crunch crumbs for stronger color/flavor.

FAQ

Can I use fresh strawberries in the crunch?

Not recommended—fresh berries add moisture and make the topping soggy. Freeze-dried is best for a crisp crunch.

Why are my bites sticking to the liners?

They need more chilling time. Chill longer, or briefly freeze 15 minutes, then peel liners off gently.

Can I make these in a regular muffin pan?

Yes—just increase bake time to about 18–22 minutes and expect fewer, larger cheesecake cups.