trawberry Crunch Cheesecake Bites — Complete Recipe & Guide
These are mini cheesecake bites with strawberry flavor and a satisfying crunch topping. Think graham cracker crust, creamy strawberry‑cheesecake filling, a crunchy coating or topping that adds texture and color. They can be baked or no‑bake depending on what you prefer. Below is a base recipe (intermediate difficulty), plus many optional twists.
Why These Cheesecake Bites Are Special
Before the recipe, here are reasons this dessert stands out:
Texture contrast: Smooth, creamy filling vs crisp or crunchy topping — that contrast is deeply satisfying.
Flavor layering: Cheesecake base gives tang + richness, strawberry gives freshness / sweetness, topping gives buttery crunch + sometimes extra berry punch.
Bite‑sized & shareable: Everyone gets a piece; portion control is easier; visually appealing.
Flexible & forgiving: You can adapt crust, topping, strawberry component; can do no‑bake or baked; chill time helps set things.
Ingredients (makes ~24 bites, depending on size)
Here’s a detailed ingredients list for the standard version. After that, I’ll give alternatives.
For the Crust
2 cups graham cracker crumbs (or vanilla wafer crumbs or Golden Oreos crushed)
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6 Tbsp unsalted butter, melted
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¼ cup granulated sugar (optional, adds sweetness to crust)
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For the Cheesecake Filling
24 oz (≈ 680‑700 g) cream cheese, softened to room temperature
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1 cup granulated sugar
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3 large eggs
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2 tsp vanilla extract
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½ cup sour cream (or heavy cream; adds richness & creaminess)
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2 Tbsp flour — to help set filling, reduce cracking, give texture.
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For the Strawberry Swirl or Puree
1 cup strawberry preserves or pie filling (or fresh strawberry puree)
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For the Crunch Topping
20 Golden Oreos crushed — or about 1‑1½ cups cookie crumbs (vanilla wafers, Golden Oreos, etc.)
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Strawberry Jell‑O powder (1 small box, about 3 oz / ~85 g) — optional, for extra strawberry flavor & color in the crunch topping
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4 Tbsp melted butter (or amount needed to bind the crumbs)
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Optional: freeze‑dried strawberries crushed, for an extra dry crunch & color (not too moist)
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Equipment & Preparation Notes
You’ll need:
9×13 inch baking dish (for large batch) or mini muffin tin / small pans (if making smaller bites)
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Electric mixer (hand or stand)
Mixing bowls
Rubber spatula for scraping sides
Measuring cups & spoons
Knife or toothpick (for swirling the strawberry preserves)
Cooling rack
Plastic wrap / foil for chilling
Preparation tips:
Let cream cheese soften fully — this ensures smooth filling without lumps.
Preheat oven well if baking.
Crawl through recipe to have crust pressed, filling mixed, topping ready before baking so little waiting.
If using a full sheet pan / 9×13, baking times will be longer than mini bites.
Step‑by‑Step Method
Here’s how to make them (baked version). I’ll also note no‑bake or mini bite adjustments.
Step 1: Make the Crust (≈ 10 minutes + bake to set)
Preheat your oven to 325°F (≈ 163°C) if baking.
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In a bowl, combine the graham cracker crumbs (or cookie crumbs), melted butter, and sugar. Mix until the crumbs are evenly moistened.
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Press this mixture firmly into the bottom of the baking dish, leveling the surface. If using mini muffin tins, press into bottoms of each cup.
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Optional (but helpful): bake the crust for 5‑8 minutes to “set” it, especially if using butter + crumbs; this helps prevent sogginess later. Let it cool slightly.
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Step 2: Prepare the Cheesecake Filling (≈ 10‑15 minutes)
In a large bowl with electric mixer, beat the softened cream cheese and sugar until smooth and creamy, scraping sides to ensure no lumps.
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Add eggs one at a time, beating after each until well combined. Don’t over‑mix at high speed, to avoid incorporating too much air which can cause cracking.
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Stir in vanilla extract, sour cream, and flour; mix until just combined and smooth.
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Step 3: Add the Strawberry Swirl (Optional) (≈ 5 minutes)
Dollop strawberry preserves or fruit puree over the cheesecake mixture in several spots. Use a knife or toothpick to lightly swirl the strawberry into the batter, creating marbled effect. Don’t over‑swirl (to preserve pockets of flavor).
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Step 4: Baking (≈ 35‑45 minutes)
Pour the cheesecake filling over the crust in the dish. Level gently.
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Bake in preheated oven for 40‑45 minutes (for a 9×13 pan) or less (≈ 20‑25 minutes) for mini bites, until edges are set and center is only slightly jiggly. It will firm up as it cools.
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Turn off oven; let cheesecake rest in oven with door slightly ajar for 30 minutes — helps prevent cracking. Then remove and let cool to room temp.
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Step 5: Chill & Set (≈ 4+ hours)
After room temperature, cover and refrigerate cheesecake for at least 4 hours, ideally overnight, so filling firms completely.
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Step 6: Make the Crunch Topping (≈ 5 minutes)
Before serving, combine crushed Golden Oreos (or your cookies of choice), strawberry Jell‑O powder (if using), freeze‑dried strawberries (if using), and melted butter. Mix until crumbs are moistened and can clump when pressed.
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Step 7: Slice / Portion & Top (≈ 5 minutes)
Remove cheesecake from fridge; slice into small squares or bites. If made in mini muffin tins or smaller pans, unmold accordingly.
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Sprinkle / press the crunch topping over each bite so it sticks. If desired, press lightly so crumbs adhere. Optionally, you can also drizzle white chocolate or glaze over top.
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Full Printable Recipe (Baked Version)
Here it is all together, so you can follow start to finish.
Strawberry Crunch Cheesecake Bites (Baked Version)
Yield: ~24 bite‑sized squares or mini cheesecake cups
Total Time: ~1 hour 15 minutes + chilling (4+ hours)
Ingredients
Crust:
• 2 cups graham cracker crumbs (or cookie crumbs)
• 6 Tbsp unsalted butter, melted
• ¼ cup granulated sugar
Filling:
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• ½ cup sour cream
• 2 Tbsp all‑purpose flour
Strawberry swirl:
• 1 cup strawberry preserves or fruit puree
Crunch topping:
• ~1‑1½ cups crushed Golden Oreos or similar cookie crumbs
• 1 (3 oz) box strawberry Jell‑O powder (optional)
• 4 Tbsp melted butter
• Optional: freeze‑dried strawberries, crushed
Instructions
Preheat oven to 325°F (≈ 163°C). Grease your 9×13 pan or line it with parchment.
Mix crust ingredients (crumbs + butter + sugar); press into bottom of pan; bake for ~8 minutes. Remove to cool slightly.
In large bowl, beat cream cheese + sugar until smooth. Add eggs one at a time, then vanilla, sour cream, flour. Mix until smooth, avoid overmixing.
Pour filling over crust. Dollop strawberry preserves over filling; swirl gently with knife.
Bake 40‑45 minutes, until edges are set and center slightly jiggly. Turn off oven; let rest with door cracked, then remove.
Cool to room temperature, then refrigerate for at least 4 hours (overnight preferred).
Mix crunch topping ingredients: cookie crumbs + butter + optional Jell‑O + freeze‑dried strawberries.
Slice chilled cheesecake into bites. Top each with crunch mixture, pressing lightly.
Optionally drizzle white chocolate or add fresh strawberry slices.
Serve chilled. Store in refrigerator (airtight) up to ~3‑5 days.
No‑Bake / Mini Bite Version (Alternative)
If you’d prefer a no‑bake version or smaller mini bites, here’s how:
Skip baking the filling: use cream cheese + sugar + vanilla + whipped cream (or whipped heavy cream) instead of eggs/flour; set by chilling. (Recipes “Strawberry Cheesecake Crunch Bites – Recipes By Susan” use no bake filling with whipped topping)
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For crust / base of mini cups: press crumbs into muffin liners; chill until set.
Use fresh strawberries or puree for swirl.
Topping added just before serving so it stays crunchy.
Chill for at least 2 hours to let filling firm.
Tips & Tricks for Best Results
Use room temperature cream cheese so filling is smooth, no lumps.
Do not overbake — center should jiggle a little; cheesecake will firm up when cooled.
Press the crust firmly so it holds together when you slice.
Swirl lightly so strawberry flavor shows but filling still uniform.
Chill thoroughly — cutting cold helps clean slices; topping adheres better.
Add crunch topping just before serving to maintain crunch. If added too early, moisture from filling or fridge may soften it.
Quality of ingredients matters: good cream cheese, good strawberry preserves or fresh strawberry flavor; good cookie crumbs.
Troubleshooting & Common Problems
Problem Likely Cause Solution
Crust soggy Not baked/pressed enough; filling too wet; moisture leaking Bake crust, use less liquid near edges, ensure crust is thick enough and firm.
Cheesecake cracks Overmixing (incorporating air); oven temperature too high; sudden temperature changes Mix gently; bake at moderate temp; cool gradually; don’t open oven door too much mid‑bake.
Filling too soft / doesn’t hold shape Underbaked; no flour/setting agent; not chilled enough Bake long enough; include flour; chill thoroughly (4+ hours).
Crunch topping soggy Top added too early; moisture from filling / fridge; topping uses fresh wet berries when not dried Add topping just before serving; use freeze‑dried strawberries; ensure topping is dry.
Flavor bland Not enough vanilla; preserves weak; not enough strawberry flavor; low sugar (if you like sweeter) Use quality preserves, vanilla extract; consider a little extra sugar or strawberry extract.
Variations & Flavor Twists
Here are ways to change things up:
Berry swap: Use raspberry, blueberry, or mixed berry preserves.
Lemon cheesecake: Add lemon zest and a bit of lemon juice in filling; maybe lemon cookies in topping.
Chocolate crunch: Use chocolate cookies for crust or topping; drizzle chocolate.
Nut topping: Chop nuts (almond, pecan, walnut) in topping for extra crunch.
Gluten‑free version: Use gluten‑free cookie crumbs or gluten‑free graham crackers.
Reduced sugar / lighter version: Use less sugar, use light cream cheese, maybe low‑fat sour cream; more fruit to compensate.
Serving & Presentation
Serve cold, straight from fridge. Let sit a few minutes if too firm.
Garnish with fresh strawberry slices, maybe a mint leaf for color.
Use decorative mini muffin liners or small dessert cups for bites.
Plate elegantly: arrange bites, sprinkle extra crunch around, maybe drizzle with berry sauce.
Storage & Shelf Life
Store in an airtight container in the refrigerator. These bites will keep 3‑5 days and remain good. Crunch topping will stay crisper if stored separately or added just before serving.
Can freeze slices (without fresh topping) for up to ~1 month; thaw overnight in fridge; add topping just before serving.
For best texture, serve within the first 24‑48 hours; cream cheese flavor develops after chilling.
If you like, I can give you a version of this recipe translated into metric units used in Morocco, and maybe suggest locally available ingredients/spices so you can make them more easily. Want me to send that version?
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