Introduction
Strawberry Crunch Cheesecake Bites are the perfect little dessert when you want something sweet, creamy, fruity, and easy to make. These mini no-bake treats pack all the flavor of classic strawberry crunch bars into bite-size pieces you can serve at parties, holidays, baby showers, birthdays, or just as a quick sweet snack.
They combine a silky, smooth cheesecake filling with a buttery vanilla cookie crust and the iconic strawberry crunch topping made with golden Oreos, vanilla cookies, and strawberry gelatin or freeze-dried strawberries. Every bite is creamy, crunchy, sweet, and filled with that nostalgic strawberry shortcake flavor we all love.
The best part? These cheesecake bites require no baking, come together fast, refrigerate beautifully, and are easy to make ahead. They’re fun, colorful, and bite-sized—everyone grabs them immediately!
This full recipe gives you maximum flavor, maximum detail, and a foolproof method so your cheesecake bites come out perfectly smooth and sturdy every time.
Ingredients
For the Base (Crust):
2 cups crushed golden Oreos or vanilla sandwich cookies
5 tablespoons melted butter
2 tablespoons sugar (optional, for extra sweetness)
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice (brightens flavor)
1½ cups heavy whipping cream, cold
For the Strawberry Crunch Topping:
1 cup crushed golden Oreos
1 cup vanilla sandwich cookies
3 tablespoons melted butter
1 small box strawberry gelatin powder (3 oz) OR 3 tablespoons freeze-dried strawberry powder
Optional Decorations:
Fresh strawberry slices
Extra whipped cream
Extra strawberry crumble
Preparation
Step 1: Prepare the Strawberry Crunch Topping
In a bowl, add crushed golden Oreos and vanilla cookies.
Pour in melted butter and strawberry gelatin powder or strawberry powder.
Mix until fully coated and crumbly.
Spread mixture onto a baking sheet and bake at 300°F (150°C) for 8 minutes OR leave no-bake if you prefer soft crumble.
Let cool completely, then re-crush into small crumbs. Set aside.
Step 2: Make the Crust
Line a mini muffin or regular muffin pan with paper liners.
Mix the crushed cookies, melted butter, and sugar until the texture resembles wet sand.
Spoon about 1 tablespoon into each liner and press down firmly using the back of a spoon.
Freeze for 10 minutes to help the base set.
Step 3: Prepare the Cheesecake Filling
In a large bowl, beat softened cream cheese until smooth and creamy.
Add powdered sugar, vanilla, and lemon juice. Mix until fully combined.
In a separate bowl, whip cold heavy cream until stiff peaks form.
Fold whipped cream into the cream cheese mixture gently until smooth and fluffy.
You should have a velvety, pipeable cheesecake filling.
Step 4: Assemble the Cheesecake Bites
Using a piping bag or spoon, fill each crust cup with cheesecake filling almost to the top.
Smooth the top or create swirl patterns if piping.
Step 5: Add Strawberry Crunch Topping
Sprinkle a thick layer of the strawberry crunch topping over each cheesecake bite.
Press lightly so the crumble sticks to the filling.
Step 6: Chill
Refrigerate for 2–4 hours, or until fully set.
For the firmest bites, chill overnight.
Step 7: Serve and Decorate
Before serving, top with:
A dollop of whipped cream
A fresh strawberry slice
Extra crumble
Serve chilled for the best flavor and texture.
Variation
ADVERTISEMENT
