Strawberry Crunch Cheesecake Bites
Creamy strawberry cheesecake squares on a buttery graham cracker crust with a crunchy strawberry topping.
Ingredients
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter melted
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla bean paste
- 1 cup whipped topping
- 1 cup fresh strawberries diced
- 1/2 cup strawberry crunch topping
Instructions
- Preheat the oven to 350°F. Line an 8 inch square baking dish with parchment paper, leaving overhang on two sides.
- In a medium bowl, stir together the graham cracker crumbs and melted butter until the crumbs are evenly moistened.
- Press the crumb mixture firmly and evenly into the bottom of the prepared baking dish.
- Bake the crust for 10 minutes, then place the pan on a rack and cool completely to room temperature.
- In a large mixing bowl, beat the softened cream cheese until very smooth and creamy.
- Add the powdered sugar and vanilla bean paste to the cream cheese and beat until thick and glossy.
- Gently fold in the whipped topping with a spatula until no streaks remain.
- Fold in the diced strawberries just until evenly distributed.
- Spread the cheesecake mixture evenly over the cooled crust, smoothing the top to the edges and corners.
- Sprinkle the strawberry crunch topping evenly over the surface, then lightly press it into the filling so it adheres.
- Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours or until fully set.
- When ready to serve, lift the chilled cheesecake slab from the pan using the parchment overhang, place on a cutting board, cut into 16 squares, and serve chilled.
Notes
- Make sure the crust is completely cool before adding the cheesecake layer so it sets properly.
- For the cleanest slices, chill overnight and wipe your knife clean between cuts.
- For the cleanest slices, chill overnight and wipe your knife clean between cuts.