Description

These Strawberry Cheesecake Bites are a delightful no-bake dessert perfect for any occasion. Featuring a buttery graham cracker crust layered with creamy cheesecake filling and topped with a luscious homemade strawberry topping, these bites offer a perfect balance of sweet and tangy flavors. Easy to make and ideally chilled overnight, they provide a rich yet refreshing treat that’s sure to impress your guests.

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

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Instructions

Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened and resemble wet sand. Line a 24-cup mini muffin tin with paper liners, then press about a tablespoon of the graham cracker mixture firmly into the bottom of each liner. (Optional) Bake the crust at 350°F (175°C) for 5-7 minutes for a firmer crust, then cool.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until just combined, being careful not to overmix.
Fill the crusts: Carefully spoon the cheesecake filling into each of the prepared graham cracker crusts, filling them almost to the top.
Set up water bath and bake: Wrap the bottom of the muffin tin tightly with aluminum foil to prevent water leaking in. Place the foil-wrapped muffin tin inside a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the muffin tin. Bake at 325°F (160°C) for 20-25 minutes, until the edges are set but the centers remain slightly jiggly.
Cool the cheesecake bites: Turn off the oven and crack the door slightly. Let the cheesecake bites cool in the oven for about one hour. Then remove the muffin tin from the water bath and cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set fully.
Prepare the strawberry topping: In a medium saucepan, combine sliced strawberries and granulated sugar and let sit for 10-15 minutes. Place over medium heat and bring to a simmer. Cook for 5-7 minutes until strawberries soften and syrup thickens slightly. Stir in lemon juice. In a small bowl, whisk cornstarch with water to create a slurry, then stir it into the strawberry mixture and cook, stirring constantly, until the topping thickens. Remove from heat and cool completely.
Assemble and serve: Gently remove the cheesecake bites from the muffin tin. Spoon a generous amount of the cooled strawberry topping over each bite. Optionally garnish with a fresh strawberry slice or mint leaf. Serve immediately or store in the refrigerator for later.

Notes

For a firmer crust, baking the graham cracker base briefly is recommended but optional.
Wrapping the muffin tin with foil prevents water from leaking into the cheesecake during the water bath baking.
Do not overmix the cheesecake batter to keep it smooth and prevent cracks.
Allow the cheesecake bites to chill overnight for best texture and flavor.
The strawberry topping can be prepared ahead of time and refrigerated until use.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American