Description
Strawberry Cheesecake Bites are a luscious, no-bake dessert perfect for any occasion. These mini treats feature a buttery graham cracker crust filled with creamy cheesecake, topped with a homemade strawberry compote. Easy to prepare and served chilled, they offer a delightful balance of tangy and sweet flavors in every bite.
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 ¼ cup granulated sugar. Mix until the crumbs are evenly moistened and resemble wet sand.
- Form 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.
- Bake crust (optional): For a firmer crust, bake in a preheated oven at 350°F (175°C) for 5-7 minutes. Remove and cool slightly.
- Make cheesecake filling: In a large bowl, beat softened cream cheese and ¾ cup granulated sugar together until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until just combined, taking care not to overmix.
- Fill crusts: Spoon the cheesecake filling into each prepared crust, filling almost to the top.
- Set up water bath: Wrap the bottom of the muffin tin tightly with aluminum foil. Place inside a larger baking pan and carefully pour hot water into the larger pan to reach about halfway up the sides of the muffin tin.
- Bake cheesecake bites: Bake at 325°F (160°C) for 20-25 minutes or until edges are set but centers are slightly jiggly.
- Cool in oven: Turn off the oven and crack the door slightly; let cheesecake bites cool inside for about an hour.
- Chill: Remove from water bath and let cool fully at room temperature. Then refrigerate at least 4 hours or overnight to set completely.
- Prepare strawberry topping: In a medium saucepan, combine sliced strawberries and ¼ cup granulated sugar; let sit 10-15 minutes.
- Cook strawberries: Heat over medium and bring to a simmer; cook 5-7 minutes until strawberries soften and syrup thickens slightly.
- Add lemon juice: Stir in 2 tablespoons lemon juice.
- Thicken topping: Whisk cornstarch and water in a small bowl to make a slurry; stir into strawberry mixture and cook, stirring constantly until thickened.
- Cool topping: Remove from heat and let strawberry topping cool completely.
- Assemble: Gently remove cheesecake bites from muffin tin. Spoon a generous amount of cooled strawberry topping over each bite.
- Garnish and serve: Optionally garnish with a fresh strawberry slice or mint sprig. Serve immediately or refrigerate for later enjoyment.
Notes
- For a firmer crust, bake the graham cracker crusts briefly before adding the filling.
- Use room temperature cream cheese for a smoother filling.
- Keep the cheesecake bites refrigerated until serving to maintain texture.
- Strawberry topping can be made a day ahead and stored in the refrigerator.
- Wrap the muffin tin well before placing in the water bath to prevent water from seeping in.
