Strawberry Crunch Cheesecake Bites

Ingredients and how they work

Understanding what each component does helps you keep the layers balanced and the texture just right.

Crust

• 1 1/2 cups vanilla wafer crumbs
• 4 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar​

Vanilla wafers crush into fine, sandy crumbs that press easily into a firm base and echo the flavor of classic strawberry shortcake bars. Butter binds the crumbs so the crust holds together, and sugar adds sweetness and helps it taste like a true cookie layer instead of plain crumbs.​

Cheesecake filling

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup heavy whipping cream​

Cream cheese is the backbone of the filling, giving tangy richness and structure. Powdered sugar sweetens and dissolves smoothly without grittiness. Vanilla rounds out the flavor. Whipped heavy cream gets folded in to lighten the mixture so it sets softly and creamy instead of dense, which is standard in many no‑bake cheesecake recipes.​

Strawberry center

• 1/2 cup strawberry jam or preserves

Jam or preserves give concentrated strawberry flavor and a jammy, slightly gooey center that doesn’t require cooking fresh berries. Seedless jam makes for a smoother bite, while preserves can add little bits of fruit.​

Strawberry crunch topping

• 1/2 cup crushed freeze‑dried strawberries
• 1/2 cup vanilla wafer crumbs
• 2 tablespoons melted butter​

Freeze‑dried strawberries are key—they deliver intense strawberry flavor and bright color without extra moisture, which keeps the topping crisp. Mixed with wafer crumbs and butter, they mimic the crunchy coating of strawberry shortcake ice cream bars and are a staple in modern strawberry crunch desserts.​

Step-by-step instructions

Step 1: Prepare the pan and crust

1. Line a mini muffin tin or silicone mold with paper liners; you’ll get about 12–14 cheesecake bites from this recipe.
2. In a small bowl, combine the vanilla wafer crumbs, melted butter, and sugar. Stir until everything is evenly moistened and the mixture looks like wet sand that clumps when pressed.​
3. Scoop about 1 tablespoon of the crumb mixture into each liner.
4. Use your fingers or the back of a small spoon to press the crumbs firmly into an even layer on the bottom—packing tightly is what keeps the crust from crumbling later.

Place the pan in the refrigerator while you make the cheesecake filling so the crust can firm up. This quick chill is standard for no‑bake crusts and helps them hold together.​

Step 2: Make the cheesecake filling

1. In a mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until completely smooth, creamy, and lump‑free. Scrape down the bowl as needed.​
2. In a separate bowl, pour in the cold heavy cream. Using a hand mixer, whip the cream on medium‑high speed until soft peaks form (the cream will hold a peak that softly folds over).
3. Add about one third of the whipped cream to the cream cheese mixture and gently fold to lighten it.
4. Fold in the remaining whipped cream in two additions, using slow, sweeping motions with a spatula so you don’t deflate the air.

The folding step is what gives the cheesecake its light, mousse‑like texture while still letting it set firmly in the fridge.​

Step 3: Fill and add the strawberry center

1. Remove the crusts from the fridge.
2. Spoon a small amount of cheesecake filling over each crust—just enough to cover the crumbs and create a shallow well in the center.
3. Add about 1/2 teaspoon of strawberry jam or preserves into that indentation for each bite.​
4. Cover the jam with more cheesecake filling, filling the liners nearly to the top and smoothing the surface with a spoon or mini offset spatula.

This layering gives you three distinct levels in every bite: crunchy base, creamy cheesecake, and jammy strawberry core. It’s the same idea used in jarred strawberry crunch cheesecakes and bars.​

Step 4: Make the strawberry crunch topping

1. In a clean bowl, combine the crushed freeze‑dried strawberries, vanilla wafer crumbs, and melted butter.​
2. Stir until the crumbs are evenly coated and clumpy; you want small chunks and crumbles, not fine dust.

If the mixture seems too dry and isn’t clumping at all, add another teaspoon of melted butter. If it looks soggy, add a spoonful more wafer crumbs. This balance is similar to other strawberry crunch toppings that aim for a crumbly, sprinkleable texture.​

Step 5: Top and chill

1. Sprinkle the strawberry crunch mixture generously over the top of each cheesecake bite, pressing lightly so it sticks to the soft filling.​
2. Once all the bites are topped, refrigerate the pan for at least 4 hours, or until the cheesecake centers are completely set and firm to the touch.

Chill time is crucial: like other no‑bake cheesecakes, these need a few hours to firm up so they release cleanly from the liners and hold their shape when you bite into them.​

Step 6: Serve

• When ready to serve, gently lift each bite out of the tin by grabbing the paper liner.
• Serve the bites cold so the cheesecake is creamy, the jam is thick but soft, and the strawberry crunch topping stays crisp.

Because they’re already portioned, they’re perfect for dessert buffets and trays—no cutting or extra plating needed.