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Strawberry Crunch Cheesecake Bites

These delightful Strawberry Crunch Cheesecake Bites combine a buttery graham cracker crust with creamy cheesecake and a crunchy strawberry topping for a nostalgic treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups granulated sugar
For the cheesecake filling
  • 8 oz cream cheese, room temperature
  • 0.5 cups granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg
For the strawberry crunch topping
  • 1 cups fresh strawberries, diced
  • 2 tbsp sugar
  • 0.5 cups toasted almonds or pecans, crushed

Method
 

Preparation
  1. Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar. Press firmly into muffin tins.
  2. Make cheesecake filling by beating cream cheese and sugar, adding vanilla and egg, and mixing until combined.
  3. Layer the cheesecake filling over the cooled crust, smoothing tops with a spatula.
  4. Prepare the strawberry crunch topping by combining diced strawberries, sugar, and crushed nuts. Scatter over cheesecake filling.
  5. Bake at 325°F (163°C) for 18–22 minutes until edges set and center jiggles.
  6. Cool at room temperature, then refrigerate for at least 2 hours.
  7. Serve after carefully removing from tins, optionally drizzled with chocolate or strawberry sauce.

Notes

Press the crust with the bottom of a small glass to get an even, compact base. Room-temperature cream cheese beats up smoother and gives you a silkier filling. Toss strawberries with the sugar and let them sit to release juices before mixing with nuts.