Name: Strawberry Crunch Cheesecake Bites
Ingredients: 1 ½ cups (about 150 g) graham crackers or digestive biscuits, crushed finely; 3 tbsp (45 g) unsalted butter, melted; 2 tbsp sugar (optional — for extra sweetness); 8 oz (≈ 225 g) cream cheese, softened; ¼ cup (50 g) granulated sugar; ½ tsp vanilla extract; ¼ cup (60 ml) heavy cream (or whipping cream); ½ cup fresh strawberries, finely chopped; ¼ cup fresh strawberries, finely chopped (or slightly mashed); 2 tbsp crushed graham cracker crumbs (from base) — for extra crunch; Optional: small drizzle of melted chocolate or a bit of powdered sugar for serving

Description

Imagine soft, creamy cheesecake filling tucked inside a crunchy shell, topped with sweet strawberry flavor and a bit of crunch — perfect little bites for dessert or sharing.

Ingredients

Scale

For the Crunchy Base

1 ½ cups (about 150 g) graham crackers or digestive biscuits, crushed finely
3 tbsp (45 g) unsalted butter, melted
2 tbsp sugar (optional — for extra sweetness)

For the Cheesecake Filling

8 oz (≈ 225 g) cream cheese, softened
¼ cup (50 g) granulated sugar
½ tsp vanilla extract
¼ cup (60 ml) heavy cream (or whipping cream)
½ cup fresh strawberries, finely chopped

For the Strawberry Topping & Crunch

¼ cup fresh strawberries, finely chopped (or slightly mashed)
2 tbsp crushed graham cracker crumbs (from base) — for extra crunch
Optional: small drizzle of melted chocolate or a bit of powdered sugar for serving

Instructions

1. Make the Base

Line a muffin tin with paper liners (makes about 12–14 bites).
In a bowl, mix crushed crackers, melted butter, and sugar until it resembles wet sand.
Press about 1–2 tablespoons of the mixture into the bottom of each liner, compacting it firmly to form a crust base.
Chill in the fridge for at least 15 minutes to set.

2. Prepare the Cheesecake Filling

In a bowl, beat softened cream cheese, sugar, and vanilla until smooth and creamy.
In another bowl, whip the heavy cream until soft peaks form, then fold gently into the cream cheese mixture to lighten it.
Gently fold in the finely chopped strawberries, distributing evenly.

3. Assemble the Cheesecake Bites

Take the chilled crust-lined liners. Spoon the cheesecake filling on top of each crust, filling nearly to the top.
Smooth the tops gently.

4. Add Strawberry & Crunch Topping

On top of each filled cheesecake bite, add a small spoonful of chopped strawberries.
Sprinkle lightly with extra crushed graham cracker crumbs for crunch and texture.
(Optional) Drizzle a little melted chocolate or dust with powdered sugar for extra flavor/appearance.

5. Chill & Serve

Chill in the refrigerator for at least 2–3 hours (or overnight) to let cheesecake set.
Serve chilled. For best taste and texture, enjoy within 2–3 days.

Notes

Use softened cream cheese to get a smooth, creamy filling — cold cream cheese can be lumpy.
Be gentle folding whipped cream into the cheese mixture to keep the filling airy.
Chill well — chilling helps the cheesecake bites hold their shape and makes slicing or serving easier.
If strawberries release too much juice, drain them lightly before mixing so filling isn’t watery.