Strawberry Cheesecake Bites

Smooth, creamy strawberry cheesecake bites are a delicious individual sized dessert for any occasion. Made with fresh strawberries and homemade crust!

Strawberry cheesecake bites are the dessert you need to satisfy those rich and creamy dessert fantasies you’re having right now. If you’re not having them, check out a few of the images I’m sharing on this post and I’m sure you’ll be craving them here shortly. 😉

This mini strawberry cheesecake bites recipe is pretty simple and easy to make. Like a normal baked cheesecake but in muffin pans and without a few of the cooking steps a typical cheesecake would require (like baking with water in the oven).

That makes this recipe much easier and keeps you from dirtying more dishes than you have to. Always a plus!

What makes this strawberry cheesecake recipe different and more incredible is that the strawberries are actually blended up and placed inside of the cheesecake filling!

How many times do you see that happen? Not often, I’m tellin’ ya. Most of the time its strawberry glaze or sauce on top of plain cheesecake, where’s the fun in that?

So now you’re guaranteed to use less dishes than a regular cheesecake and to have incredible strawberries in every rich and flavorful bite. I told you that you’d be craving these here soon, didn’t I?

How to make mini strawberry cheesecake bites

• Preheat your oven to 325F degrees.
• In a food processor or by hand, crush your graham crackers. Placing them in a large zipper topped bag and crushing with a rolling pin works well.
• Add the butter to the crushed graham crackers and stir until everything is evenly mixed.
• Evenly distribute the buttery crumbs between 24 muffin cups.
• Press the crumbs down to compact them by using the back of a spoon or the bottom of a small glass.
• Bake for 10 minutes.
• In a stand mixer or in a mixing bowl with an electric mixer, whip the cream cheese until it’s broken up.
• Add the sugar and salt and mix until it’s all combined.
• Add in the lemon juice and vanilla, whisking together until well combined.
• Add in the eggs, one at a time whisking after each addition until well incorporated.
• In a food processor or blender, blend the strawberries until they’re smooth and then whisk it into the cheesecake batter until well mixed.
• Pour the batter into the prepared crusts, dividing evenly amongst them.
• Bake for 15-20 minutes or until the centers register 160F degrees on an instant read thermometer.
• Remove the cheesecakes from the oven and let them cool.
• Top with strawberry jam or whipped cream if desired and enjoy.

How to store your mini cheesecakes

After they’ve cooled completely, keep your cheesecake bites stored in the fridge in an airtight container until you’re ready to eat. Best served chilled and best when eaten within a few days. 

Can I freeze strawberry cheesecakes?

Yes, you can. Store your strawberry cheesecakes in an airtight container and freeze or up to 3 months. To thaw simply place them in the fridge overnight. This should give you plenty of time to enjoy these tasty treats!