Strawberry Crunch Cheesecake Bites
These irresistible no-bake strawberry crunch cheesecake bites are creamy, crunchy, and perfect for sharing—or enjoying solo. Inspired by nostalgic ice cream bars and packed with real strawberry flavor.
Equipment
- Cupcake Liners
- Mixing Bowls
- Hand Mixer
- Food Processor
Ingredients
Crust
- 1 ½ cups Golden Oreo crumbs
- 4 tbsp unsalted butter melted
Cheesecake Filling
- 16 oz Philadelphia cream cheese softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream cold
Strawberry Crunch Topping
- ¾ cup freeze-dried strawberries
- ¾ cup Golden Oreos or vanilla sandwich cookies
- 2 tbsp unsalted butter melted
Instructions
- Pulse Golden Oreos into fine crumbs. Mix with melted butter until the texture resembles wet sand. Press into cupcake liners to form a crust. Chill.
- Beat softened cream cheese and sugar until smooth. Add vanilla extract and blend. In a separate bowl, whip heavy cream to stiff peaks and fold into the cheese mixture.
- Fill cupcake liners with cheesecake mixture and smooth the tops.
- Pulse freeze-dried strawberries and cookies until crumbled. Add melted butter and mix. Sprinkle topping over cheesecake bites and press gently.
- Chill in the refrigerator for at least 4 hours or overnight until set. Serve cold.
Notes
You can bake this recipe by adding 1 egg to the filling and baking at 325°F (160°C) for 18–20 minutes. Store in the fridge for up to 5 days.