Description
These Strawberry Cheesecake Bites are the perfect no-bake dessert that combines a crisp graham cracker crust, a creamy cheesecake filling, and a sweet homemade strawberry topping. Ideal for parties or a delicious treat, these bite-sized delights are simple to prepare and require no complicated baking techniques, just a gentle water bath to achieve the perfect silky texture.
Ingredients
Scale
Graham Crust
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
Cheesecake Filling
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
Strawberry Topping
- 1 pound fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened and resemble wet sand.
- Line muffin tin: Line a 24-cup mini muffin tin with paper liners. Press about a tablespoon of the graham cracker mixture firmly into the bottom of each liner.
- Optional crust baking: For a firmer crust, bake the crusts in a preheated oven at 350°F (175°C) for 5-7 minutes. Remove from the oven and let cool slightly.
- Make cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition.
- Add flavor and texture: Stir in the vanilla extract and sour cream until just combined. Be careful not to overmix to keep the filling smooth.
- Fill crusts: Carefully spoon the cheesecake filling into each prepared graham cracker crust, filling almost to the top.
- Prepare water bath: Wrap the bottom of the muffin tin tightly with aluminum foil to prevent water seepage. Place this foil-wrapped tin inside a larger baking pan.
- Add hot water: Carefully pour hot water into the larger pan so that it reaches about halfway up the sides of the muffin tin, creating a water bath for gentle baking.
- Bake cheesecake bites: Bake in a preheated oven at 325°F (160°C) for 20-25 minutes or until the edges are set but the centers still jiggle slightly.
- Cool in oven: Turn off the oven and crack the door slightly. Let cheesecake bites cool inside the oven for about an hour to prevent cracking.
- Chill to set: Remove the muffin tin from the water bath. Let them cool completely at room temperature, then refrigerate for at least 4 hours or preferably overnight to fully set.
- Prepare strawberry topping: In a medium saucepan, combine sliced strawberries and granulated sugar. Let sit for 10-15 minutes to macerate.
- Cook topping: Heat the strawberry mixture over medium heat, bringing it to a simmer. Cook 5-7 minutes until berries soften and syrup thickens slightly.
- Add lemon juice: Stir in lemon juice for brightness.
- Thicken topping: Whisk cornstarch and water to make a slurry. Gradually pour into the strawberry mixture, stirring constantly until thickened.
- Cool topping: Remove from heat and allow the topping to cool completely.
- Assemble bites: Gently remove cheesecake bites from the muffin tin. Spoon a generous amount of cooled strawberry topping over each bite.
- Optional garnish: Garnish with fresh strawberry slices or sprigs of mint for added color and flavor.
- Serve or store: Serve immediately or refrigerate to enjoy later.
Notes
- For a firmer crust, bake the crust mixture before adding the filling.
- Be careful not to overmix the cheesecake filling to avoid cracks and a dense texture.
- Wrapping the muffin tin with foil is crucial to prevent water from leaking into the batter during the water bath baking process.
- Using a water bath ensures gentle and even baking of the cheesecake bites, resulting in a smooth texture.
- Letting the cheesecake cool slowly in the oven prevents cracking.
- Refrigerating the bites overnight improves their texture and flavor.
- The strawberry topping can be made a day in advance and stored in the refrigerator.
- These bites can be stored covered in the refrigerator for up to 3 days.
