Go Back
Strawberry Crunch Cheesecake Bites

Strawberry Crunch Cheesecake Bites

These Strawberry Crunch Cheesecake Bites represent a beautiful harmony between nostalgic childhood treats and a mindful, slow-living approach to dessert. They offer a satisfying contrast between a buttery, crisp topping and a silky cheesecake center, all while prioritizing wholesome sweetness and no-bake simplicity.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 12 bites servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 20 Golden Sandwich Cookies (Organic)
  • 4 tablespoons Unsalted Grass-Fed Butter (Melted)
  • 16 ounces Full-Fat Cream Cheese (Softened)
  • 1/2 cup Pure Maple Syrup or Raw Honey
  • 1/4 cup Greek Yogurt (Plain)
  • 1 tablespoon Fresh Lemon Juice
  • 1 teaspoon Vanilla Bean Paste or Extract
  • 1 cup Freeze-Dried Strawberries
  • 1/2 cup Golden Cookie Crumbs
  • 2 tablespoons Melted Butter

Method
 

  1. Prepare the crust by pulsing golden sandwich cookies in a food processor until fine crumbs. Mix in melted butter.
  2. Press the crust mixture into a silicone mini-muffin pan and freeze for firmness.
  3. Whip softened cream cheese in a bowl until smooth.
  4. Add maple syrup, Greek yogurt, lemon juice, and vanilla bean paste, mixing until combined.
  5. Fill the crusts with the cheesecake mixture, smoothing the top.
  6. Make the strawberry crunch by pulsing freeze-dried strawberries and leftover cookie crumbs in a food processor.
  7. Toss with melted butter to combine.
  8. Top the cheesecake filling with the strawberry crunch, pressing lightly.
  9. Chill in the refrigerator for at least four hours before unmolding.
  10. Garnish with a slice of fresh strawberry before serving.

Notes

Refrigerate bites in an airtight container for up to five days or freeze for longer storage. Best enjoyed chilled. n Use freeze-dried strawberries for the crunch topping to avoid sogginess.