Description
Strawberry Cheesecake Bites are a luscious, no-bake dessert featuring creamy cheesecake filling nestled in a buttery graham cracker crust, topped with a sweet, homemade fresh strawberry sauce. These bite-sized treats are perfect for parties, easy to prepare, and delightfully refreshing.
Ingredients
Scale
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 the 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 the crust bases: 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 the crust: For a firmer crust, bake the crusts in a preheated oven at 350°F (175°C) for 5-7 minutes and then let cool.
- Make the 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 the vanilla extract and sour cream until just combined, taking care not to overmix.
- Fill the crusts: Carefully spoon the cheesecake filling into each of the prepared graham cracker crusts, filling them almost to the top.
- Prepare the water bath: Wrap the bottom of the muffin tin tightly with aluminum foil to prevent water leakage. Place this foil-wrapped muffin tin inside a larger baking pan. Carefully pour hot water into the larger baking pan, filling it about halfway up the sides of the muffin tin.
- Bake the 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 are still slightly jiggly.
- Cool in oven: Turn off the oven and crack the oven door slightly. Let the cheesecake bites cool in the oven for about an hour.
- Chill the bites: Remove the muffin tin from the water bath and let the cheesecake bites cool completely at room temperature. Then, refrigerate them for at least 4 hours or preferably overnight to allow them to set fully.
- Make the strawberry topping: In a medium saucepan, combine the sliced strawberries and granulated sugar. Let sit for 10-15 minutes. Place the saucepan over medium heat and bring the mixture to a simmer, cooking for 5-7 minutes until the strawberries soften and the syrup thickens slightly.
- Add lemon juice: Stir in the lemon juice to add brightness.
- Thicken the topping: In a small bowl, whisk together cornstarch and water to create a slurry. Pour the slurry into the strawberry mixture, stirring constantly until the topping thickens.
- Cool topping: Remove the saucepan from heat and let the strawberry topping cool completely.
- Assemble: Gently remove the cheesecake bites from the muffin tin. Spoon a generous amount of cooled strawberry topping over each cheesecake bite.
- (Optional) Garnish and serve: Garnish with a fresh strawberry slice or a sprig of mint if desired. Serve immediately or store in the refrigerator for later enjoyment.
Notes
- The optional crust baking step creates a firmer base but can be skipped for a softer texture.
- Wrapping the muffin tin with foil and using a water bath ensures gentle, even baking and prevents cracking.
- Refrigerate cheesecake bites adequately to allow them to set properly for the best texture.
- Strawberry topping can be made a day ahead and refrigerated.
- Use fresh, ripe strawberries for the best flavor in the topping.
