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Strawberry Crunch Cheesecake Bites

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Delightful mini cheesecake bites filled with cream cheese, strawberry jam, and a crunchy topping—perfect for summer gatherings.

Ingredients

Scale
  • 1 ½ cups vanilla wafer crumbs
  • 4 tablespoons melted unsalted butter
  • 1 tablespoon granulated sugar
  • 8 oz cream cheese, softened
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup heavy whipping cream
  • ½ cup strawberry jam or preserves
  • ½ cup crushed freeze-dried strawberries
  • ½ cup vanilla wafer crumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 325°F (160°C) or prepare a no-bake version by chilling.
  2. Mix 1 ½ cups vanilla wafer crumbs, 4 tablespoons melted butter, and 1 tablespoon granulated sugar in a bowl.
  3. Press about 1 tablespoon of the crust mixture into the bottom of each muffin liner.
  4. Chill the crust in the refrigerator.
  5. In a mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth.
  6. Whip the heavy cream in another bowl until soft peaks form.
  7. Fold the whipped cream into the cream cheese mixture.
  8. Spoon the cheesecake filling over each crust, leaving space for the strawberry jam.
  9. Add ½ teaspoon of strawberry jam into the center of each bite and top with more cheesecake filling.
  10. Mix crushed freeze-dried strawberries with vanilla wafer crumbs and melted butter for the topping.
  11. Generously sprinkle the crunchy mixture over each cheesecake bite.
  12. Chill for at least 4 hours until firm.
  13. Remove from muffin tin, serve cold and enjoy!

Notes

Store leftovers in an airtight container for up to 5 days, or freeze for up to 1 month.

Nutrition

Find it online: https://lunarecipez.com/strawberry-crunch-cheesecake-bites-2/

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