Description
Creamy cheesecake bites topped with a nostalgic strawberry crunch, perfect for parties or anytime you crave a sweet handheld treat.
Ingredients
Scale
- 16 oz (450 g) cream cheese, softened
- ½ cup granulated sugar
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup vanilla sandwich cookie crumbs (or graham cracker crumbs)
- 4 tablespoons unsalted butter, melted
- 1 cup freeze-dried strawberries
- 1 cup golden Oreo cookies
- 3 tablespoons unsalted butter, melted (for topping)
- Optional: melted white chocolate for drizzle
Instructions
- Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper or silicone liners.
- Mix the cookie crumbs with melted butter and press firmly into the bottom of each liner. Bake for 5 minutes, then cool.
- Beat the cream cheese and sugar until smooth. Add sour cream, vanilla, and eggs one at a time, mixing gently.
- Fill each liner three-quarters full with batter and bake for 16–18 minutes, until centers are just set. Let cool completely, then chill for at least 2 hours.
- Pulse freeze-dried strawberries and golden Oreos in a food processor. Mix with melted butter to form a crumbly topping.
- Top the chilled cheesecake bites with the strawberry crunch mixture, pressing gently so it sticks. Drizzle with white chocolate if desired before serving.
Notes
These bites keep in the fridge for up to 4 days. For longer storage, freeze without topping for up to 2 months and add crunch topping before serving. Perfect for make-ahead desserts at parties.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American