Strawberry Cheesecake Crunch Bites Recipe – Easy, No-Bake & Perfectly Sweet
These Strawberry Cheesecake Crunch Bites are the ultimate no-bake treat! Creamy cheesecake filling layered over crushed cookies and topped with juicy strawberries for a sweet, crunchy bite-sized dessert. Perfect for parties, holidays, or anytime you need a quick and impressive treat. Easy to make, fun to serve, and guaranteed to disappear fast!
Equipment
- Mixing bowls
- Whisk or electric mixer
- Food processor
- Parchment-lined tray
- Cookie scoop (optional)
Ingredients
Cheesecake Filling:
- 8 oz full-fat cream cheese, softened
- ¼ cup strawberry puree (fresh or frozen)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- Optional: ½ tsp strawberry extract
- ½ cup whipped topping or whipped cream
Crunch Coating:
- 1 cup crushed graham crackers or vanilla wafers
- ½ cup freeze-dried strawberries
- 2 tbsp granulated sugar
- 2 tbsp melted butter
Optional Garnish:
- Chocolate drizzle
- Mint leaves
- Powdered sugar
Instructions
- Make Filling: Beat cream cheese, strawberry puree, powdered sugar, vanilla, and optional extract until smooth. Fold in whipped topping.
- Chill Filling: Refrigerate for 30–60 minutes until firm.
- Shape Bites: Scoop and roll into balls. Place on parchment-lined tray.
- Freeze Briefly: Freeze for 15–20 minutes to firm up.
- Make Coating: Pulse graham crackers, freeze-dried strawberries, sugar, and melted butter in a food processor until sandy.
- Coat Bites: Optional: dip bites in strawberry glaze or puree. Roll in crunch coating and press gently to adhere.
- Final Chill: Refrigerate coated bites for at least 1 hour before serving.
Notes
- Use room-temp cream cheese for smooth blending.
- Freeze-dried strawberries add color and tang without moisture.
- Store in fridge up to 3 days; freeze uncoated bites for up to 2 weeks.
- Try variations like lemon cheesecake, white chocolate drizzle, or vegan swaps.
- Serve in mini cupcake liners for easy presentation.