Strawberry Crunch Cheesecake Bites
Creamy cheesecake bites with a crunchy graham cracker crust and fresh strawberry topping, perfect for a refreshing dessert any time.
Equipment
- 1 8-inch square baking dish
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1 package 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping such as Cool Whip
- 1 cup fresh strawberries diced
- 1/2 cup strawberry crunch topping store-bought or homemade
Instructions
- Preheat oven to 350°F.
- Combine graham cracker crumbs and melted butter in a medium bowl.
- Press crumb mixture into the bottom of an 8-inch square baking dish.
- Bake crust for 10 minutes, then let cool completely.
- Beat softened cream cheese in a large bowl until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until combined.
- Fold in whipped topping and diced strawberries gently.
- Spread cheesecake mixture evenly over cooled crust.
- Sprinkle strawberry crunch topping on top of the cheesecake layer.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Lift cheesecake out using parchment paper overhang and cut into 16 squares.
- Serve chilled.
Notes
- Use parchment paper for easy removal and cutting.
- Chill overnight for best firmness and flavor.
- Substitute strawberry crunch with crushed freeze-dried strawberries for a natural option.
- Store leftovers covered in refrigerator up to 3 days.