“Been making this dish for 20 plus years! All my kids requested the recipe when they got their own places and now make it for their kids. This one never goes out of style!” ❤️
These Strawberry Crunch Cheesecake Bites are the kind of dessert that reminds you why homemade sweets are unbeatable — creamy, dreamy, and wrapped in that classic strawberry shortcake crunch. They’re bite-sized happiness for any occasion — birthdays, holidays, or those nights when you just need something special and sweet.
Ingredients
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- ½ cup granulated sugar
- ½ cup sour cream (adds creaminess and tang)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon all-purpose flour (for structure)
For the Strawberry Crunch Coating:
- 15 golden Oreos (or vanilla sandwich cookies)
- 1 (3 oz) package strawberry gelatin mix (Jell-O)
- 2 tablespoons unsalted butter, melted
For Garnish (optional):
- Fresh strawberries, halved
- Whipped cream or cream cheese frosting
Instructions
- Preheat and prepare: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or lightly grease a mini cheesecake pan.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and fluffy. Add sugar and beat again until creamy. Mix in sour cream and vanilla until fully combined.
- Add eggs and flour: Add eggs one at a time, beating on low speed after each addition. Stir in the flour just until incorporated — don’t overmix to keep the texture light.
- Fill and bake: Spoon the batter evenly into the prepared cups, filling each about ¾ full. Bake for 18–20 minutes, or until centers are just set but slightly jiggly.
- Cool completely: Let the cheesecakes cool in the pan for 10 minutes, then transfer to a wire rack. Once at room temperature, refrigerate for at least 2 hours or until fully chilled.
- Prepare the crunch topping: In a food processor, pulse cookies until coarsely crushed. Add strawberry gelatin mix and melted butter, then pulse again until combined and crumbly.
- Coat the cheesecakes: Once chilled, gently remove each cheesecake from its liner. Roll the sides and tops in the strawberry crunch mixture, pressing lightly to coat evenly.
- Garnish and serve: Top each bite with whipped cream or frosting and a slice of fresh strawberry. Keep refrigerated until ready to serve.
Tips for Perfect Strawberry Crunch Cheesecake Bites
- Room temperature ingredients: Cream cheese and eggs should be at room temp to blend smoothly.
- Don’t overbake: The centers should look slightly soft — they’ll firm up as they cool.
- Chill thoroughly: These bites taste best after chilling for several hours; the flavor deepens and the texture firms beautifully.
- Make-ahead friendly: Bake and chill up to 2 days in advance, then roll in the crunch coating right before serving for that fresh texture.
Fun Variations
- Chocolate Crunch Bites: Use chocolate sandwich cookies and instant chocolate pudding powder instead of strawberry mix for a decadent twist.
- Lemon Berry Bites: Swap strawberry Jell-O for lemon and top with blueberry or raspberry garnish for a sunny summer version.
- No-Bake Option: Skip baking and use a no-bake cheesecake base — just chill the filling in silicone molds, freeze slightly, and roll in the crunch coating.
Serving & Storage
These bites are ideal for parties, buffets, or gifting — easy to serve and mess-free. Keep them chilled until serving for the perfect texture and flavor.
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Freeze uncoated cheesecakes for up to 1 month; thaw and add the crunch before serving.