🍰 Strawberry Crunch Cheesecake Bites 🍓
Ingredients:
For the crust:
1 cup graham cracker crumbs (about 8–10 sheets, finely crushed)
2 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
For the cheesecake filling:
8 ounces cream cheese, softened
1/4 cup powdered sugar
1 teaspoon pure vanilla extract
1/4 cup heavy whipping cream
For the strawberry topping:
10–12 fresh strawberries, hulled and halved
1/4 cup granulated sugar
1/4 cup crushed graham crackers (for the "crunch")
Instructions:
Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand. Press about 1 teaspoon of the mixture into the bottom of each cavity of a mini muffin pan lined with paper liners. Use the back of a spoon or your fingers to press it firmly. Chill in the refrigerator while you prepare the filling.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in three parts, ensuring a light and airy texture. Spoon or pipe the filling evenly over the chilled crusts, filling each cavity about 3/4 full. Return the pan to the refrigerator to set.
Prepare the strawberry topping: In a small bowl, toss the halved strawberries with granulated sugar until evenly coated. Let them sit for 5–10 minutes to release their juices. Once ready, dip each strawberry half into the crushed graham crackers, coating the cut side generously to create the signature "crunch."
Assemble the bites: Place one strawberry half, crunch-side up, onto each cheesecake-filled muffin cavity. Gently press down to secure it in place. Refrigerate the bites for at least 2 hours or overnight to allow them to firm up.
Serve: Remove the bites from the muffin pan and peel off the paper liners. Arrange on a serving platter and enjoy these sweet, tangy, and crunchy treats!