Strawberry Crunch Cheesecake Bites
Delicious mini cheesecakes combining creamy strawberry filling with a crunchy vanilla wafer crust, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups vanilla wafer crumbs
- 4 tablespoons melted unsalted butter
- 1 tablespoon granulated sugar
For the filling
- 8 oz cream cheese, softened
- 0.25 cups powdered sugar
- 1 teaspoon vanilla extract
- 0.5 cups heavy whipping cream
- 0.5 cups strawberry jam or preserves
- 0.5 cups crushed freeze-dried strawberries
For the topping
- 0.5 cups vanilla wafer crumbs for topping
- 2 tablespoons melted butter for topping
Instructions
Preparation
- Gather all your ingredients and ensure the cream cheese is softened to room temperature.
- Preheat your oven to 325°F (160°C) if you opt for the baked version.
Making the Crust
- In a small bowl, combine the vanilla wafer crumbs, melted butter, and sugar. Mix thoroughly until all crumbs are moistened.
- Press about 1 tablespoon of the mixture into each slot of a lined mini muffin tin or silicone mold to form the crust, then chill in the refrigerator.
Preparing the Filling
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In another mixing bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well blended.
Assembling
- Remove the crusts from the refrigerator and spoon a small amount of cheesecake filling over each crust, leaving a small indentation in the center.
- Add about ½ teaspoon of strawberry jam into the center of each cheesecake bite.
- Cover the jam with additional cheesecake filling until it reaches the top of each crust.
Finishing Touches
- In a separate bowl, mix the crushed freeze-dried strawberries, vanilla wafer crumbs, and melted butter for the crunchy topping.
- Sprinkle the crunchy topping evenly over each cheesecake bite.
- Chill the cheesecake bites in the refrigerator for at least 4 hours or until they firm up completely.
Notes
Store leftover bites in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer in a freezer-safe container.