Once the cheesecake filling is chilled, use a spoon or melon baller to scoop out small portions of the filling and roll them into balls, about 1 inch in diameter. You should be able to form about 20-24 cheesecake bites, depending on the size of the balls.
Roll each cheesecake ball in the strawberry crunch topping, pressing gently to coat them evenly. The strawberry crunch mixture will stick to the cheesecake bites, giving them a crunchy, fruity coating that contrasts beautifully with the creamy filling.
After all the cheesecake bites are coated, place them on a plate or tray lined with parchment paper and refrigerate for an additional 30 minutes to ensure they set properly. This step will help the topping stay in place and allow the cheesecake bites to firm up slightly for easier handling.
Serving Suggestions
Once chilled, these Strawberry Crunch Cheesecake Bites are ready to be served! They make a beautiful, bite-sized dessert perfect for any gathering. Serve them as a fun treat at parties, or store them in an airtight container in the refrigerator for a sweet snack throughout the week.
Make-Ahead & Storage
These cheesecake bites can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. If you want to make them in advance for a special occasion, you can also freeze them for up to 1 month. Simply place the cheesecake bites on a baking sheet, freeze them until solid, and then transfer them to a freezer-safe container. When ready to serve, let them thaw in the refrigerator for a few hours before enjoying.
Tips
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