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Strawberry Cheesecake Bites1
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Strawberry Cheesecake Bites

These Strawberry Cheesecake Bites combine a buttery crust, smooth cheesecake filling, and fresh strawberry topping in an easy, bite-sized dessert perfect for parties and snacks.
Prep Time20 minutes
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Easy, No-Bake, Party, Quick, Strawberry
Servings: 12 servings

Ingredients

For the crust:

  • 1.5 cups digestive biscuits or graham cracker crumbs ensure no alcohol-based flavoring
  • 6 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar

For the cheesecake filling:

  • 16 ounces cream cheese softened
  • 0.5 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 0.5 cup heavy cream or whipping cream

For the topping:

  • fresh strawberries washed, hulled, and sliced
  • fresh mint leaves optional, for garnish

Instructions

Step 1: Prepare the crust

  • Place the digestive biscuits or graham cracker crumbs into a food processor and pulse until finely ground. If you don’t have a food processor, place the biscuits in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a mixing bowl, add the melted butter and granulated sugar, and stir until the mixture resembles wet sand.

Step 2: Form the crust base

  • Line a mini muffin tin with paper liners. Spoon about one tablespoon of the crust mixture into each liner. Press down firmly to create an even layer at the bottom. Place the muffin tin in the refrigerator to chill while you prepare the filling.

Step 3: Make the cheesecake filling

  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, and continue mixing until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy.

Step 4: Assemble the bites

  • Remove the crust-lined muffin tin from the fridge. Spoon or pipe the cheesecake filling evenly over each crust base, filling each liner almost to the top. Smooth the tops with the back of a spoon or a small spatula.

Step 5: Add the strawberry topping

  • Place a fresh strawberry slice on top of each cheesecake bite. You can arrange the slices in a fan shape or simply place one slice per bite for a simple, elegant look. If desired, add a small mint leaf for a pop of color and freshness.

Step 6: Chill and serve

  • Cover the muffin tin with plastic wrap and refrigerate the cheesecake bites for at least 2 hours, or until they are firm. Once chilled, carefully remove them from the tin and transfer to a serving platter. Enjoy immediately, or keep refrigerated until ready to serve.

Equipment

  • Food Processor
  • Mini Muffin Tin
  • Electric Mixer
  • Mixing Bowls
  • Plastic Wrap

Notes

Make sure the cream cheese is fully softened to avoid lumps. Press the crust firmly into muffin liners to hold shape. Use fresh ripe strawberries for best flavor. Grease liners or use silicone pans for easier removal. Whip cream to stiff peaks carefully to avoid overwhipping. Chilling overnight enhances flavor and texture. Crust alternatives include crushed almonds or pecans. Try different fruit toppings or add lemon zest or almond extract for flavor variations. Store leftovers refrigerated up to 3 days or freeze up to one month.