Description
Strawberry Cheesecake Bites are delightful mini no-bake desserts featuring a creamy cheesecake filling atop a graham cracker crust, finished with a luscious homemade strawberry topping. These bite-sized treats are perfect for parties or any time you crave a sweet and refreshing dessert without complicated baking steps.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
Cheesecake Filling
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
Strawberry Topping
- 1 pound fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Prepare Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened and resemble wet sand.
- Form Crusts: Line a 24-cup mini muffin tin with paper liners. Press about a tablespoon of the graham cracker mixture firmly into the bottom of each liner.
- (Optional) Bake Crust: For a firmer crust, bake the crust in a preheated oven at 350°F (175°C) for 5-7 minutes. Remove and let cool.
- Make Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until just combined, avoiding overmixing.
- Fill Crusts: Carefully spoon the cheesecake filling into each prepared crust, filling them almost to the top.
- Prepare Water Bath: Wrap the bottom of the muffin tin tightly with aluminum foil. Place the foil-wrapped muffin tin inside a larger baking pan. Pour hot water into the larger pan until it comes halfway up the sides of the muffin tin.
- Bake Cheesecake Bites: Bake in a preheated oven at 325°F (160°C) for 20-25 minutes, or until the edges are set but the centers remain slightly jiggly.
- Cool in Oven: Turn off the oven and crack the door slightly. Let the cheesecake bites cool in the oven about one hour.
- Chill Cheesecakes: Remove the tin from the water bath, let cool to room temperature, then refrigerate at least 4 hours or overnight to fully set.
- Prepare Strawberry Topping: In a medium saucepan, combine sliced strawberries and sugar; let sit 10-15 minutes. Heat over medium until simmering, cooking 5-7 minutes until strawberries soften and syrup thickens slightly.
- Add Lemon Juice: Stir in lemon juice to the strawberry mixture.
- Thicken Topping: Whisk cornstarch and water to create a slurry. Stir this into the strawberry mixture constantly until the topping thickens. Remove from heat and let cool completely.
- Assemble: Gently remove cheesecake bites from muffin tin. Spoon a generous amount of cooled strawberry topping over each bite.
- (Optional) Garnish: Top with a fresh strawberry slice or sprig of mint if desired.
- Serve or Store: Serve immediately or refrigerate for later enjoyment.
Notes
- For a firmer crust, baking the crust before filling is optional but recommended.
- Be careful not to overmix the cheesecake filling to avoid cracks.
- Using a water bath helps prevent the cheesecake bites from cracking and ensures even baking.
- Allowing the cheesecake bites to chill overnight enhances flavor and texture.
- The strawberry topping can be prepared a day ahead and refrigerated.
- Ensure to cool strawberry topping completely before adding to avoid melting the cheesecake filling.
