Strawberry Crunch Cheesecake Bites
Ingredients:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 1 cup fresh strawberries, chopped
- 1/4 cup crispy rice cereal
Directions:
1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom of a lined mini muffin pan to form the crust layer.
3. In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
4. Whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to create a light cheesecake filling.
5. Spoon the cheesecake mixture over the graham cracker crusts in the muffin pan, filling each cup about three-quarters full.
6. Top each bite with chopped fresh strawberries and a sprinkle of crispy rice cereal for added crunch.
7. Refrigerate the cheesecake bites for at least 2 hours or until set before serving.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 2 hours 20 minutes
Kcal: 180 kcal | Servings: 12 servings
Tips:
Use cold heavy cream for better whipping results and a fluffier texture.
For extra flavor, lightly toast the graham cracker crumbs before mixing with butter.