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Strawberry Crunch Cheesecake Bites

Delicious small bites of cheesecake topped with a crunchy strawberry and nut mixture, perfect for sharing at gatherings or as a sweet treat.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 bites
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 0.25 cup granulated sugar
For the cheesecake filling
  • 8 oz cream cheese, room temperature
  • 0.5 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg
For the topping
  • 1 cup fresh strawberries, diced
  • 2 tbsp granulated sugar
  • 0.5 cup toasted almonds or pecans, crushed

Method
 

Preparation of crust
  1. Mix graham cracker crumbs, melted butter, and 1/4 cup granulated sugar until the mixture holds together like damp sand. Press firmly into the bottoms of a greased muffin tin (about 12 cups), packing it down with the back of a spoon or a small glass.
Cheesecake filling
  1. Beat cream cheese and 1/2 cup granulated sugar until smooth and creamy. Add vanilla extract and egg, mixing just until combined and silky.
  2. Layer the cheesecake filling over the cooled crust, filling each cup nearly to the top and smoothing the tops with a small spatula.
Strawberry crunch topping
  1. Toss diced strawberries with 2 tbsp sugar and fold in the crushed toasted almonds or pecans. Let the mixture sit a few minutes so the strawberries release a little syrup.
  2. Scatter the strawberry-nut crunch over each cheesecake-filled cup, pressing gently so it rests on the filling.
Baking
  1. Bake at 325°F (163°C) for 18–22 minutes, until the edges are set and the centers still have a gentle jiggle.
Cooling and serving
  1. Cool on the counter to room temperature, then refrigerate for at least 2 hours so the cheesecakes firm up and the flavors marry.
  2. Carefully remove from tins; serve as is or drizzle with chocolate or strawberry sauce.

Notes

Keep them covered in the refrigerator for up to 4 days in an airtight container. You can freeze the cheesecake bites (without extra sauce) for up to 1 month; thaw overnight in the fridge before serving. Use room-temperature cream cheese for best results.