Description
Delicious mini cheesecakes with a fresh strawberry layer and a crunchy topping.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (like Cool Whip)
- 1 cup fresh strawberries, hulled and diced
- 2 tablespoons sugar (to macerate strawberries)
- 1 cup crushed vanilla wafer cookies
- 1/4 cup melted butter
- 2 tablespoons sugar
Instructions
- In a bowl, combine diced strawberries and 2 tablespoons of sugar. Mix well and set aside to macerate for about 15-20 minutes.
- In a mixing bowl, beat the softened cream cheese and 1/2 cup of sugar until smooth.
- Add 1 teaspoon of vanilla extract and mix well.
- Gently fold in the whipped topping until fully combined and smooth.
- In a separate bowl, combine the crushed vanilla wafers, melted butter, and 2 tablespoons of sugar.
- Mix until combined; the texture should resemble wet sand.
- Take a mini muffin tin and line it with muffin liners.
- Spoon a layer of the crunch topping into each cavity, pressing down gently to form a crust.
- Layer about one tablespoon of the cheesecake mixture on top of the crunch layer.
- Add a spoonful of the macerated strawberries on top of the cheesecake layer.
- Top each cup with additional crunch topping to finish the bites with a delightful crunch.
- Place the muffin tin in the refrigerator and allow the bites to chill for at least 2-3 hours, or until the cheesecake is set.
- Once set, carefully remove the cheesecake bites from the muffin liners and place them on a serving platter.
Notes
- For best results, allow the bites to chill overnight.
- Can substitute fresh strawberries with other berries if desired.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 bites
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg