Those are the perfect base ingredients for the cheesecake filling. Let’s build the complete recipe for these delightful Strawberry Crunch Cheesecake Bites, featuring that iconic strawberry and golden Oreo crust.
Here is the full, detailed recipe:
Strawberry Crunch Cheesecake Bites
These no-bake bites capture the nostalgic flavor of the classic strawberry crunch ice cream bar in a creamy, portable form.
Yields: About 24-30 bites
Prep time: 25 minutes
Chill time: 4+ hours (or overnight)
Ingredients
For the Crunch Layer:
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1 (10.5 oz) package Golden Oreos (or any vanilla sandwich cookie)
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1 (1 oz) packet freeze-dried strawberries
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4 tablespoons unsalted butter, melted
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Optional: 1-2 drops red food coloring for a pinker crust
For the Cheesecake Filling:
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16 oz (450 g) cream cheese, softened to room temperature
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½ cup granulated sugar
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½ cup sour cream
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1 teaspoon vanilla extract
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⅓ cup pureed strawberries (from fresh or frozen & thawed)
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½ cup heavy whipping cream, cold
For the Topping:
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Reserved crunch mixture (from above)
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Additional freeze-dried strawberries, crushed
Instructions
1. Prepare the Crunch Mixture:
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Add the Golden Oreos (creams and all) and the freeze-dried strawberries to a food processor. Pulse until you have fine crumbs.
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Transfer about 1 cup of this crumb mixture to a small bowl and set aside for the topping.
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To the remaining crumb mixture in the food processor, add the melted butter (and food coloring, if using). Pulse until the mixture looks like wet sand and holds together when pinched.
2. Form the Crust:
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Line an 8×8 or 9×9 inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.
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Press the buttery crumb mixture firmly and evenly into the bottom of the prepared pan.
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Place the pan in the freezer while you make the filling (this helps the crust set).
3. Make the Cheesecake Filling:
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Whip the Cream: In a clean, chilled bowl, whip the cold heavy whipping cream until stiff peaks form. Set aside.
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Make the Base: In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until completely smooth and lump-free.
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Combine Wet Ingredients: Beat in the sour cream, vanilla extract, and strawberry puree until just combined.
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Fold in Whipped Cream: Gently fold the whipped cream into the cheesecake mixture using a spatula until no white streaks remain. Be careful not to deflate the mixture.
4. Assemble the Bites:
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Pour the cheesecake filling over the chilled crust and spread it into an even layer.
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Sprinkle the reserved 1 cup of dry crunch mixture evenly over the top, followed by any additional crushed freeze-dried strawberries.
5. Chill and Set:
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Cover the pan with plastic wrap and refrigerate for at least 4 hours, but preferably overnight, to allow the cheesecake to set completely.
6. Slice and Serve:
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Use the parchment paper to lift the entire block out of the pan. Place it on a cutting board.
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Use a sharp knife to slice it into small squares. For clean cuts, wipe the knife clean between slices.
Chef’s Notes & Tips:
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Room Temperature is Key: Softened cream cheese is non-negotiable for a smooth, lump-free filling.
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Strawberry Puree: To make the puree, simply blend about ½ cup of fresh or thawed frozen strawberries until smooth. If it’s seedy, you can strain it for a perfectly smooth texture.
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No Food Processor? Place the cookies and freeze-dried strawberries in a sturdy zip-top bag and crush them with a rolling pin.
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Make-Ahead: These are the perfect make-ahead dessert. They will keep in the refrigerator for up to 4 days.
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Freezing: You can freeze these bites for up to 3 months. Place them in a single layer on a parchment-lined baking sheet to freeze solid, then transfer to a freezer bag. Thaw in the refrigerator before serving.
Enjoy these irresistible, creamy, and crunchy bites of nostalgia