Irresistible Strawberry Cheesecake Crunch Bites Recipe You Need to Try
Learn how to make delicious Strawberry Cheesecake Crunch Bites Recipe. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (for that classic crunch, or substitute with digestive biscuits)
- ½ cup unsalted butter, melted (Mama Lu always said butter is the soul of any good crust)
- 2 tablespoons granulated sugar
- 8 ounces cream cheese, softened (bring it to room temperature for easy mixing)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, finely chopped (the fresher, the better—just like picking right off the vine)
- ½ cup sour cream (for that tangy richness that balances the sweetness)
- Optional: 2 tablespoons finely chopped pecans or walnuts, toasted (for an extra layer of crunch)
- Optional garnish: whole small strawberries or mint leaves
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, letting the edges hang over to lift the bites out easily later.
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand—this is your crust. Press it evenly into the bottom of the prepared pan, about ¼ inch thick.
- Bake the crust for 8-10 minutes, until golden and fragrant. This step is crucial—Mama Lu always said, “A good crust is a sturdy foundation, just like a good story.” Let it cool completely.
- While the crust cools, beat the softened cream cheese in a large bowl until smooth and creamy, about 2-3 minutes. Add powdered sugar and vanilla extract, mixing until fully combined and fluffy.
- Fold in the sour cream gently until the mixture is silky smooth. Then, carefully fold in the chopped strawberries (and nuts if you’re using them) to keep some texture intact.
- Spread the cheesecake mixture evenly over the cooled crust, smoothing the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 3 hours, or overnight if possible. This lets the flavors meld and the bites firm up.
- Once chilled, use the parchment overhang to lift the cheesecake slab from the pan. Using a sharp knife, cut into 12 small squares or rectangles—bite-sized treasures that are perfect for sharing.
- If you like, garnish each bite with a tiny strawberry slice or a mint leaf for a fresh pop of color and flavor.
- Serve chilled, and watch how quickly they disappear. I remember bringing these to a potluck once, and they vanished before I could even sit down—proof that simple ingredients, handled with care, make the best kind of magic.