Imported from Instagram
Strawberry Crunch Cheesecake Bites
No-bake mini cheesecake bites with a buttery Golden Oreo crust, creamy vanilla cheesecake filling, optional strawberry jam, and a strawberry-cookie crunch coating. They are frozen until firm, then garnished and served chilled.
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Ingredients
- 16 oz Cream cheese (Softened; full-fat recommended)
- 0.5 cup Powdered sugar
- 1 tsp Vanilla extract
- 1.5 cup Whipped topping (Cool Whip, thawed)
- 1.5 cup Golden Oreo cookie crumbs (For the crust)
- 5 tbsp Unsalted butter (Melted; for the crust)
- 20 Golden Oreo cookies (Crushed; for the strawberry crunch coating)
- 1 package Strawberry gelatin powder (3 oz package)
- 4 tbsp Unsalted butter (Melted; for the coating)
- 0.25 cup Strawberry jam or preserves (Optional filling)
- White chocolate drizzle (Optional topping; use as desired)
- Strawberry sauce (Optional topping; use as desired)
- Fresh strawberries (For garnish)
- Freeze-dried strawberry crumbs (For garnish)
- Mint leaves (For garnish)
Steps
- 1
Combine the Golden Oreo crumbs for the crust with the melted butter until the crumbs are evenly moistened and resemble wet sand.
- 2
Press about 1 teaspoon of the crust mixture into each mold or mini liner, packing it firmly so the bases hold together. Chill for 10 minutes.
- 3
Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and creamy, scraping down the bowl as needed.
- 4
Fold the thawed whipped topping into the cream cheese mixture until light and fluffy, taking care not to deflate it unnecessarily.
- 5
Spoon cheesecake filling into each mold until it is about halfway full.
- 6
If using strawberry jam, add about ½ teaspoon to the center of each bite.
- 7
Add the remaining cheesecake mixture to cover the jam and fill the molds. Smooth the tops if needed.
- 8
Freeze the filled bites for 2–3 hours, or until firm enough to remove from the molds without losing their shape.
- 9
While the bites freeze, combine the crushed Golden Oreo cookies, strawberry gelatin powder, and melted butter in a bowl. Mix until the coating is evenly colored and crumbly.
- 10
Remove the frozen cheesecake bites from their molds. Roll each bite in the strawberry crunch coating, pressing gently so the crumbs adhere on all sides.
- 11
Drizzle the coated bites with white chocolate or strawberry sauce, if desired.
- 12
Chill the finished bites for 15 minutes. Garnish with fresh strawberries, freeze-dried strawberry crumbs, and mint leaves, then serve.
Notes
Freeze until firm before coating for the best shape. Use full-fat cream cheese for the creamiest texture. Store in the refrigerator for up to 5 days or freeze for up to 2 months.
Nutrition per serving
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