Strawberry Cheesecake Crunch Bites
Delightful bites that combine classic cheesecake with a crunchy twist, topped with fresh strawberries for a perfect summer treat.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs Golden and fragrant
- 1/4 cup granulated sugar Sparkling white
- 1/2 cup unsalted butter Melted
Filling
- 8 oz cream cheese Softened
- 1/2 cup powdered sugar Fine and sweet
- 1 teaspoon vanilla extract Aromatic
- 1/2 cup sour cream Tangy richness
Topping
- 1/2 cup granola or crushed cereal Crunchy
- 1/4 cup chopped pecans Optional
- 2 tablespoons butter Melted
Strawberry Topping
- 1 1/2 cups fresh strawberries Diced
- 2 tablespoons granulated sugar To sweeten the strawberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a mini muffin tin with paper liners or lightly grease the wells.
- In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir gently until evenly coated.
- Press a tablespoon of the crust mixture into the bottom of each muffin well.
- Bake for 5-7 minutes until golden brown. Remove and let cool.
Make the Filling
- In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth.
- Add sour cream and mix until fully combined.
- Spoon or pipe the cheesecake filling into each cooled muffin well.
- Smooth the tops with a spatula.
Add the Topping
- In a small bowl, combine granola, chopped pecans (if using), and melted butter. Stir until well coated.
- Sprinkle the crunch topping over each cheesecake bite and press gently.
- Return to the oven and bake for 8-10 minutes, until the topping is golden.
Prepare the Strawberries
- In a small bowl, toss diced strawberries with granulated sugar. Let them sit for 5-10 minutes.
- Spoon strawberry topping over the cooled cheesecake bites just before serving.
Notes
Allow the bites to cool completely to ensure they set properly. Store leftovers in an airtight container for up to 3 days.