STRAWBERRY CHEESECAKE BITES
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STRAWBERRY CHEESECAKE BITES
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These delicious strawberry cheesecake bites are a perfect combination of creamy cheesecake and sweet strawberries. They're easy to make and are always a crowd-pleaser.
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Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (¾ stick) unsalted butter, melted
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and halved or quartered (depending on size)
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
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Instructions
- Prepare the crust: Preheat oven to 350°F (175°C). Line a 13x9 inch baking pan or muffin tin (using cupcake liners) with parchment paper or cupcake liners.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan or muffin tin to form a crust.
- Bake the crust: Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar, beating until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
- Assemble and bake: If using a large pan, pour the cheesecake filling over the cooled crust. If using a muffin tin, fill each cupcake liner about two-thirds full with the cheesecake filling. Bake for 15-20 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Prepare the strawberry topping: While the cheesecake is baking (or cooling), prepare the topping. In a medium bowl, combine the strawberries, sugar, and lemon juice. Gently toss and let stand for at least 15 minutes, allowing the strawberries to release their juices.
- Add strawberry topping: Once the cheesecake is cooled, top each cheesecake bite with the strawberry mixture, including some of the juices.
- Chill: Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to set completely.
- Serve: Serve chilled.
Notes
- Crust Variations: You can use other types of cookies for the crust, such as Oreo crumbs or vanilla wafer crumbs.
- Cheesecake Filling Variations: You can add other flavors to the cheesecake filling, such as lemon zest, almond extract, or a swirl of jam.
- Topping Variations: You can use other fruits for the topping, such as blueberries, raspberries, or peaches. You can also use a fruit glaze or whipped cream.
- Make-Ahead: These cheesecake bites can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition Information
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Calories
250kcal
(13%)
Carbohydrates
15g
(5%)
Protein
5g
(10%)
Fat
15g
(23%)
Nutrition Facts
Serving: 36bites
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
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