Strawberry Crunch Cheesecake Bites Recipe

Ingredients

• 4 tbsp unsalted butter, melted (for the crust and crunch topping)
• 1/2 cup granulated sugar (to sweeten both the crust and the cheesecake filling)
• 1 tsp vanilla extract (to add a rich, aromatic flavor)
• 1 ½ cups graham cracker crumbs (for the base of the cheesecake crust)
• 8 oz cream cheese, softened (for the creamy cheesecake filling)
• 1/2 cup powdered sugar (to sweeten the cheesecake filling)
• 1 tsp vanilla extract (for the cheesecake filling)
• 1/2 cup heavy cream (to make the filling smooth and creamy)
• 1/2 cup freeze-dried strawberries, crushed (for the strawberry crunch topping)
• 1/4 cup strawberry jam (optional, for drizzling on top)

Instructions

1. Prepare the crust: In a medium-sized bowl, combine the graham cracker crumbs, 2 tablespoons of melted butter, 1/4 cup granulated sugar, and 1 teaspoon of vanilla extract. Stir until the mixture is well-combined and the crumbs are evenly coated with the butter. The mixture should hold together when pressed. This will be the base for your cheesecake bites, providing a crisp, buttery crunch that contrasts beautifully with the creamy filling.
2. Form the crust in molds: Press the graham cracker mixture firmly into the bottom of silicone molds or mini cupcake liners to form the crust. Make sure the layer is compact and evenly distributed. If you don’t have molds, you can press the mixture into a baking dish and cut it into squares after it’s set. Place the molds in the refrigerator to chill while you prepare the cheesecake filling, allowing the crust to firm up.
3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with 1/2 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1/4 cup of heavy cream until the mixture is smooth and creamy. Use an electric mixer or whisk to ensure there are no lumps in the mixture. The filling should be thick but spreadable. Taste and adjust the sweetness with additional powdered sugar if needed.
4. Assemble the cheesecake bites: Once the graham cracker crust has set, spoon or pipe the cheesecake filling onto the crusts in the molds. Fill each mold with the cheesecake mixture, smoothing the tops to make an even layer. You can fill them all the way to the top of the mold or leave a little space for the crunch topping. Place the filled molds back in the fridge for at least 1 hour to let the cheesecake firm up.
5. Make the strawberry crunch topping: In a separate bowl, combine the crushed freeze-dried strawberries with the remaining 2 tablespoons of melted butter and 1/4 cup of granulated sugar. Mix well until the strawberry pieces are evenly coated and the topping has a slightly crumbly texture. The freeze-dried strawberries will add both a burst of strawberry flavor and a pleasant crunch to the dessert.
6. Top the cheesecake bites: Once the cheesecake filling has firmed up in the fridge, sprinkle the strawberry crunch topping evenly over the cheesecake bites. You can press it down gently so it adheres well to the filling. If desired, drizzle a small amount of strawberry jam over the top of each bite for extra sweetness and a glossy finish. This step is optional, but it adds a nice touch of color and flavor.
7. Chill and serve: Return the cheesecake bites to the fridge for at least another hour to allow everything to set. Once chilled, the bites should be firm enough to serve. Gently pop them out of the molds and transfer them to a serving platter. Serve these sweet, crunchy, and creamy bites as a fun party treat, or enjoy them as an indulgent personal dessert.
   

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