Strawberry Crunch Cheesecake Bites: A Decadent Dessert You’ll Love

Preparation Time
Prep Time: 30 minutes

Bake Time: 25 minutes (if using baked crust & cheesecake base)

Chill Time: 2–4 hours

Total Time: About 3–4 hours (including chilling)

Ingredients
This recipe can be divided into three main parts: the crust, the cheesecake filling, and the strawberry crunch topping.

For the Crust (Optional Baked or No-Bake)
2 cups Golden Oreo cookies (about 20 cookies), crushed into crumbs

5 tbsp unsalted butter, melted

2 tbsp granulated sugar

For the Cheesecake Filling
16 oz (450 g) cream cheese, softened

½ cup granulated sugar

½ cup sour cream (adds creaminess and tang)

2 large eggs (room temperature)

1 tsp vanilla extract

1 tsp lemon juice (optional, balances sweetness)

1 cup diced fresh strawberries or ¼ cup strawberry puree

For the Strawberry Crunch Topping
20 Golden Oreos, crushed

1 (3 oz) box strawberry-flavored gelatin mix (like Jell-O) OR freeze-dried strawberries, crushed into powder

4 tbsp unsalted butter, melted

For Garnish (Optional but Recommended)
Fresh strawberries, halved

Whipped cream

White chocolate drizzle

Instructions
Let’s break down the process step by step so you can master this dessert.

Step 1: Prepare the Crust
Preheat oven to 325°F (160°C) if you’re making a baked crust.

Crush Golden Oreos into fine crumbs using a food processor or by sealing them in a bag and pounding with a rolling pin.

Mix cookie crumbs, melted butter, and sugar in a bowl until combined.

Press the mixture firmly into mini cupcake liners or silicone molds.

Bake for 8–10 minutes, then let cool. (If you prefer no-bake, simply chill the crust in the fridge for 30 minutes to firm up.)

Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with sugar until smooth and creamy.

Add sour cream, eggs (one at a time), vanilla extract, and lemon juice. Mix until just combined—don’t overbeat.

Fold in diced strawberries or strawberry puree.

Spoon the filling evenly over the cooled crusts, filling each liner almost to the top.

Bake at 325°F (160°C) for 20–25 minutes, until the centers are set but slightly jiggly.

Remove from oven and allow to cool at room temperature before refrigerating for at least 2 hours (or overnight for best results).

Step 3: Make the Strawberry Crunch Topping
In a food processor, pulse Golden Oreos into crumbs.

Add strawberry gelatin mix (or freeze-dried strawberry powder).

Pour in melted butter and mix until the crumbs are coated and resemble wet sand.

Spread the mixture onto a baking sheet and bake at 350°F (175°C) for 5 minutes OR simply let it firm up at room temperature for a no-bake version.

Once cooled, crumble into a crunchy topping.

Step 4: Assemble the Cheesecake Bites
Remove chilled cheesecake bites from liners or molds.

Generously coat each cheesecake bite with the strawberry crunch topping. (You can press it on with your hands for full coverage.)

Garnish with a dollop of whipped cream, a fresh strawberry, or a drizzle of white chocolate for an elegant finish.

Tips for Perfect Strawberry Crunch Cheesecake Bites
Room Temperature Ingredients: Always use softened cream cheese and room-temperature eggs to ensure a smooth, lump-free batter.