Creating a perfectly balanced crust is crucial for these mini cheesecake bites, as it provides a firm and flavorful foundation.
- Preheat Your Oven: Preheat the oven to 325°F (160°C). Line a mini muffin tin with parchment or cupcake liners for easy removal.
- Mix the Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the crumbs are evenly moistened. This mixture should feel slightly sandy but hold together when pressed.
- Press into Mini Muffin Tins: Spoon about 1 tablespoon of the crumb mixture into each cup of the lined mini muffin tin. Use the back of a spoon or your fingers to press down the crumbs firmly to create an even crust layer. For a cleaner look, a small shot glass can help to press the crumbs tightly into each cup.
- Bake the Crust: Place the pan in the preheated oven and bake for 5-7 minutes. The crust should appear set but not overly browned. Allow it to cool while you prepare the cheesecake filling.
Step 2: Make the Cheesecake Filling
This filling is luxuriously creamy, with just the right hint of vanilla and a bit of tanginess from the sour cream.
- Beat the Cream Cheese and Sugar: In a mixing bowl, beat the softened cream cheese and granulated sugar together until smooth, about 2 minutes. You want a creamy and lump-free texture, so scrape down the sides of the bowl as needed.
- Add the Egg and Vanilla: Once the cream cheese mixture is smooth, add the egg and vanilla extract. Continue beating on low speed until just combined, being careful not to overmix, as this can introduce air bubbles.
- Incorporate the Sour Cream: Finally, add the sour cream and beat until smooth and creamy. The sour cream gives the filling a subtle tanginess that balances the sweetness beautifully.
- Fill the Crusts: Spoon the cheesecake filling over the cooled crusts in the mini muffin tin, filling each cup almost to the top.
Step 3: Bake the Cheesecake Bites
Baking these cheesecake bites at a low temperature ensures they remain creamy without any cracks.
- Bake: Place the mini muffin tin in the preheated oven and bake for 12-15 minutes. The cheesecake should appear slightly set around the edges but still jiggle in the center when gently shaken.
- Cool and Chill: Allow the cheesecake bites to cool in the pan for 10-15 minutes, then transfer them to the refrigerator to chill for at least 2 hours. Chilling is essential for the cheesecake texture to firm up.
Step 4: Prepare the Strawberry Crunch Topping
This topping adds a playful crunch and vibrant strawberry flavor that pairs perfectly with the creamy cheesecake.
- Crush the Cookies and Strawberries: In a small food processor, pulse the vanilla sandwich cookies and freeze-dried strawberries until finely crushed. If you don’t have a food processor, place them in a sealed plastic bag and crush with a rolling pin until they’re crumbly.
- Combine with Butter: Transfer the cookie and strawberry mixture to a small bowl and stir in the melted butter until evenly combined. The mixture should clump slightly but still be crumbly.
Step 5: Make the Optional Strawberry Sauce
If you’d like an extra pop of strawberry flavor, this sauce adds a fresh sweetness that complements the crunch topping.
- Cook the Strawberries: In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries begin to break down and release their juices, about 5-7 minutes.
- Simmer Until Thickened: Continue cooking the sauce until it thickens to a syrupy consistency, another 3-5 minutes. Remove from heat and let it cool completely.
Step 6: Assemble the Cheesecake Bites
Now for the fun part—assembling these mini masterpieces!
- Top with Strawberry Crunch: Remove the chilled cheesecake bites from the refrigerator. Sprinkle a generous amount of the strawberry crunch topping over each cheesecake, pressing lightly to ensure it sticks to the cheesecake filling.
- Drizzle with Strawberry Sauce (Optional): For an extra burst of strawberry flavor, drizzle a small amount of the prepared strawberry sauce over each bite.
Step 7: Serve and Enjoy!
Your mini strawberry crunch cheesecake bites are now ready to serve! Arrange them on a beautiful platter, garnish with fresh strawberries, and watch them disappear one by one.
Tips for Perfect Strawberry Crunch Cheesecake Bites
- Chill Time: Don’t rush the chilling process; it’s essential for the cheesecake texture to be creamy and smooth.
- Even Crusts: Press the crust mixture evenly in each muffin tin cup for a uniform base in each bite.
- Crunch Topping Variations: Try substituting freeze-dried raspberries or adding a hint of lemon zest to the cookie-strawberry topping for a refreshing twist.
- Storage: These bites can be stored in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.
Final Thoughts
These mini strawberry crunch cheesecake bites are more than a dessert—they’re an experience! The layers of creamy cheesecake, buttery crust, and crunchy strawberry topping make every bite irresistible. Whether you’re making them for a party or a quiet weekend treat, they’re sure to impress. Enjoy the delightful combination of textures and flavors that come together in every mini bite!