These Strawberry Cheesecake Crunch Bites are a fun, no-bake dessert that brings together a creamy cheesecake center with a sweet and crunchy strawberry coating. Bite-sized and rich with flavor, they’re perfect for parties, potlucks, afternoon snacks, or a simple homemade treat when you want all the taste of cheesecake without fuss. The contrast of velvety filling and crisp exterior makes each bite feel special and satisfying.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Food processor or blender (or zip bag + rolling pin)
- Baking sheet or tray
- Parchment paper
- Small scoop or spoon
- Freezer-safe container
Ingredients with Quantity
Cheesecake Filling
- Cream cheese, softened – 225 g (8 oz)
- Powdered sugar – 60 g (½ cup)
- Vanilla extract – 1 teaspoon
- Heavy whipping cream – 120 ml (½ cup), whipped until stiff
Crunch Coating
- Golden sandwich cookies, crushed – 120 g (about 1 cup)
- Freeze-dried strawberries, crushed – 60 g (½ cup)
- Unsalted butter, melted – 30 g (2 tbsp)
Optional Drizzle
- White chocolate chips – 80 g (½ cup)
- Coconut oil – 1 tsp (helps chocolate melt smoothly)
Instructions
- Line a baking sheet with parchment paper.
- In a bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
- Chill the filling in the freezer for about 15–20 minutes so it firms slightly for shaping.
- Scoop small portions (about 1 inch each) and roll them into balls; place them on the lined tray.
- Freeze the shaped balls for 30–45 minutes until firm.
- While they chill, mix the crushed cookies and freeze-dried strawberries in a bowl, then stir in melted butter until the crumbs are slightly sticky.
- Remove the firm cheesecake balls from the freezer and roll each one in the crunch mixture, pressing gently so the coating sticks.
- Place coated bites back on the tray and freeze or chill for another 15–20 minutes to set.
- If using, melt white chocolate with coconut oil and drizzle over the bites just before serving.
Recipe Info
- Prep Time: 20 minutes
- Chill/Set Time: ~1 hour
- Total Time: ~1 hour 20 minutes
- Servings: ~12–16 bites
- Cuisine: American
- Course: Dessert/Snack
How to Store
- Store the finished bites in an airtight container in the refrigerator for up to 3–5 days.
- They also freeze well—place them in a freezer-safe container for up to 2–3 weeks.
- When frozen, serve straight from the freezer or let sit 5–10 minutes to soften slightly.
What Not to Do
- Do not skip chilling the filling; a warm mixture won’t hold its shape.
- Do not use fresh strawberries for the crunch—they add moisture and won’t stay crisp.
- Do not overmix the whipped cream, or the cheesecake center will lose airiness.
Tips & Variations
- Swap freeze-dried raspberry or blueberry for strawberry for a new fruity twist.
- Use vanilla wafers or graham crackers instead of Golden cookies for a different crunch.
- Add lemon zest to the filling for a brighter flavor.
- For extra decadence, dip the finished bites in chocolate before serving.
Approximate Nutrition (Per Bite)
- Calories: ~120 kcal
- Protein: ~2 g
- Carbohydrates: ~10 g
- Fat: ~8 g
- Saturated Fat: ~5 g
- Sugar: ~7 g
Ingredients
Method
- Line a baking sheet with parchment paper.
- In a bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
- Chill the filling in the freezer for about 15–20 minutes so it firms slightly for shaping.
- Scoop small portions (about 1 inch each) and roll them into balls; place them on the lined tray.
- Freeze the shaped balls for 30–45 minutes until firm.
- While they chill, mix the crushed cookies and freeze-dried strawberries in a bowl, then stir in melted butter until the crumbs are slightly sticky.
- Remove the firm cheesecake balls from the freezer and roll each one in the crunch mixture, pressing gently so the coating sticks.
- Place coated bites back on the tray and freeze or chill for another 15–20 minutes to set.
- If using, melt white chocolate with coconut oil and drizzle over the bites just before serving.
Notes
- Protein: ~2 g
- Carbohydrates: ~10 g
- Fat: ~8 g
- Saturated Fat: ~5 g
- Sugar: ~7 g
FAQs
Are these cheesecake bites baked?
No—they are entirely no-bake with a chilled creamy filling.
Can I make them ahead?
Yes—make them a day early and keep them chilled for the best texture.
Why use freeze-dried strawberries?
They add intense flavor and crunch without moisture.
Can I skip the crunch coating?
You can, but the texture contrast is part of what makes these bites special.
What if the filling is too soft to roll?
Chill it longer in the freezer until it is firm enough to shape.
