Do you like Cheesecake? Do you like Strawberries and possibly pie? Well, today I will walk you through the process of how to make strawberry cheesecake bites. If a friend has come over and we want something to munch on that isn’t super complicated, then this is what I would make (if it’s not dessert time already). Because who still wants to be in the kitchen at 10 PM?
Strawberry Cheesecake Bites
Strawberries are stuffed with a cream cheese filling for a cute two-bite dessert. Can be prepared the night before, but not much earlier than that as the berries may become soggy.
Recipe Summary
Prep: 20 mins
Cook: 5 mins
Additional: 20 mins
Total: 45 mins
Servings: 12
Yield: 12 servings
Ingredients
Decrease Serving
Original recipe yields 12 servings
Ingredient Checklist
- 1 (8 ounce) package cream cheese
- ½ cup confectioners’ sugar
- 2 teaspoons vanilla extract
- 12 large fresh strawberries, hulled
- 2 tablespoons graham cracker crumbs
- 2 (1 ounce) squares semisweet chocolate chips (Optional)
- 1 teaspoon canola oil (Optional)
Directions
Instructions Checklist
- Step 1 – Line a baking sheet with waxed paper.
- Step 2 – Beat together the cream cheese, confectioners’ sugar, and vanilla extract in a bowl until smooth.
- Step 3 – Spoon the mixture into a piping bag fitted with a large round tip.
- Step 4 – With a sharp paring knife, cut a cone shape out of the top of each strawberry to leave a small hollow.
- Step 5 – Pipe about 1 tablespoon of the cream cheese filling into each strawberry, making sure that the filling overflows a bit out of the top of the strawberry.
- Step 6 – Place the graham cracker crumbs into a shallow bowl. Dip the filled side of the strawberry into the graham cracker crumbs, coating the exposed filling with crumbs.
- Step 7 – Melt the chocolate and canola oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until warm and smooth, 1 to 3 minutes (depending on your microwave).
- Step 8 – Dip the unfilled ends of the strawberries into the melted chocolate and place on the prepared baking sheet; refrigerate until set.
No Bake Strawberry Cheesecake Bites
These no bake strawberry cheesecake bites are super easy to make! A delicious sweet treat that makes a great dessert for parties, brunch, or as an afternoon snack!
Cheesecake has always been one of my favorite desserts. I love when it has a little extra, like a chocolate crust or it’s drizzled with strawberry topping. And if you’ve been hanging around Typically Simple for awhile, you know I’m all about making simple treats.
For whatever reason, the thought of making a whole cheesecake is a little intimidating to me. I’ve made cheesecake cupcakes and now these yummy strawberry cheesecake bites, so I think I just need to take the plunge and make an actual cheesecake. My only worry is that I’ll end up eating the whole thing in one sitting, which is why I love these little cheesecake bites!
No Bake Strawberry Cheesecake Bites Recipe
We usually have a container of strawberries in the fridge, especially now that they are in season. And I actually had everything else on hand to make these delicious little treats.
You can find the full printable recipe at the end of the post, but here’s what you’ll need:
INGREDIENTS FOR STRAWBERRY CHEESECAKE BITES
- strawberries
- cream cheese, softened
- powdered sugar
- vanilla extract
- graham cracker crumbs or crushed graham cracker
How to Make No Bake Strawberry Cheesecake Bites
- Cut off the tops of the strawberries and hollow out the inside with a paring knife.
- In a bowl, combine the cream cheese, powdered sugar, and vanilla with an electric mixer until smooth.
- Fill each strawberry with the cheesecake filling using a spoon, knife, or a piping bag.
- Dip the strawberry, cheesecake side down, into the graham cracker crumbs.
- Keep refrigerated until served.
You’ll want to serve these the same day you make them. The strawberries will get a little mushy with the filling in them if you wait until the next day to eat them.
No Bake Strawberry Cheesecake Bites
Ingredients
- 1 pound of strawberries
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- graham cracker crumbs or crushed graham cracker
Instructions
- Cut off the tops of the strawberries and hollow out the inside with a paring knife.
- In a bowl, combine the cream cheese, powdered sugar, and vanilla with an electric mixer.
- Fill each strawberry with the cheesecake filling using a spoon, knife, or a piping bag.
- Dip the strawberry, cheesecake side down, into the graham cracker crumbs.
- Keep refrigerated until served.
MINI STRAWBERRY CHEESECAKES
These Mini Strawberry Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy cheesecake filling and strawberry sauce. Perfect for an easy spring or summer dessert!
Last week I shared my favorite recipe for homemade strawberry sauce and today I wanted to share a simple way to use it with these mini strawberry cheesecakes.
This mini cheesecake recipe is also a perfect base for any kind of topping you prefer to use. You can top these with salted caramel sauce or even just homemade whipped cream and some fresh berries.
Since these mini cheesecakes need to chill in the refrigerator overnight, they’re a perfect treat to make ahead of time. You can also prep the strawberry sauce (or your favorite topping) in advance and refrigerate it until you’re ready to serve them.
INGREDIENTS FOR THIS RECIPE
These strawberry cheesecake bites have three main components: the homemade graham cracker crust, the cheesecake filling, and the fresh strawberry sauce on top. Here’s what you’ll need to make these easy strawberry cheesecake bites:
- Graham cracker crumbs: If you want to make the crust a little bit easier, you can buy a box of graham cracker crumbs instead of crushing your own. No one will ever be able to tell a difference and it saves a little time.
- Granulated sugar: Used to sweeten both the graham cracker crust and the cheesecake filling.
- Butter: I recommend using unsalted butter since the amount of salt in salted butters can vary between different brands
- Cream cheese: It’s best to use bricks of cream cheese and to avoid cream cheese spread, which has ingredients added to it to thin it out.
- Sour cream: Breaks up the heaviness of the cream cheese and creates a smoother, creamier filling.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Eggs: Make sure your eggs are at room temperature before adding them to the filling.
- Fresh strawberries: You can use frozen sliced strawberries as well if it’s not strawberry season. If using frozen berries, you’ll need 2 1/4 cups for this recipe.
- Lemon juice: Use freshly squeezed lemon juice, if possible.
HOW TO MAKE STRAWBERRY CHEESECAKE BITES
To make these mini cheesecakes, you’ll start with the homemade graham cracker crust. The crust is just a simple mixture of graham cracker crumbs, sugar, and butter. You’ll press the mixture into a muffin pan lined with cupcakes liners and let the crusts bake for just a few minutes.
Once you bake the crusts, you’ll mix up the cheesecake filling. I suggest beating the cream cheese until it’s smooth, then mixing in the sour cream, granulated sugar, and vanilla extract. The last step is to mix in the eggs, one at a time, until just combined. Then, evenly distribute the batter between all 12 liners with the pre-baked crusts and return to the oven to bake for 17 to 20 minutes.
While the mini cheesecakes are cooling and chilling, you can prep the strawberry sauce for the cheesecake. The strawberries will break down as the sauce cooks, but if you want your sauce a little thinner you can either mash the berries as they cook or puree some of the mixture. I blended about 1/4 of my strawberry sauce then mixed it all together so it was a little thinner, but still had chunks of strawberries.
Once the cheesecakes and strawberry sauce have chilled, you can top the mini cheesecakes with the sauce. I find that about 1 tablespoon of strawberry sauce is the perfect amount.
FAQ’S
CAN I MAKE THESE CHEESECAKE BITES IN ADVANCE?
Yes! These homemade cheesecake bites will last up to 4 days in the fridge if stored in an airtight container.
CAN I FREEZE THEM?
Yes, mini cheesecakes freeze well for up to 3 months. Store in a freezer bag or container, and thaw overnight in the refrigerator when you’re ready to serve. Add the strawberry cheesecake topping once the cheesecakes have thawed.
BAKING TIPS
- If you want to make this recipe a little easier, you can buy a box of graham cracker crumbs for the crust. If using graham crackers, you’ll need about 8 full-sheets.
- Be sure to set your cream cheese, sour cream, and eggs out ahead of time so they are at room temperature. This will ensure a much creamier and smoother cheesecake filling.
- I used a regular 12-count muffin pan for this recipe. You can also use a mini cheesecake pan and adjust the baking time for the cheesecake filling. If you do use a mini cheesecake pan, I would suggest making about 16 mini cheesecakes.
- You can serve these mini cheesecakes in the liners. If you prefer to remove them first, place the cheesecakes in the freezer for 30 minutes or so to make it easier to remove the liners.
- The strawberry sauce recipe will make about 1 and 1/4 cup of sauce, but you’ll only need about 3/4 cup. You can save any leftover strawberry sauce and use it on pancakes, waffles, ice cream, or stir it into some yogurt.
STRAWBERRY CHEESECAKE BITES
Strawberry Cheesecake Bites are no-bake, bite-size balls that are made with just 3 simple ingredients. These sweet treats easily combine a box of strawberry cake mix with cream cheese in mere minutes, then the batter is rolled and covered in a pretty pink chocolate coating.
EASY NO-BAKE STRAWBERRY CHEESECAKE BITES
These Strawberry Cheesecake Bites are the easiest and quickest way to create bright and colorful cake balls because they only use 3 simple ingredients and there is no baking necessary.
It takes only 10 minutes to make a cake mix cream cheese mixture that you roll into balls, coat in melted candy, and then chill into perfectly portioned, portable cheesecake snacks.
This simple recipe is a delicious dessert mash-up of my Strawberry Shortcake Truffles with my Cheesecake Stuffed Strawberries and one of my favorite ways to create a creamy version of strawberry shortcake but in handheld form.
Making mini bites of a classic cake is a fast and fun way to eat a sweet treat without baking a full-sized cheesecake!
WHY WE LOVE THIS STRAWBERRY CHEESECAKE BITES RECIPE
- Quick and easy to prepare in 15 minutes.
- Only uses 3 ingredients.
- No-bake recipe and no fancy equipment required.
- Creamy and smooth center that’s covered in a chocolate candy coating.
- Kids will love to customize the batter with their favorite cake mix flavor.
- Perfectly pretty spring or summer snack that’s individually portioned and portable.
- Great make-ahead dessert for potlucks, parties, backyard barbecues, and holiday celebrations.
INGREDIENTS
- Strawberry cake mix
- Cream cheese
- Pink candy wafer melts
- White almond bark (optional drizzle)
SUBSTITUTIONS AND ADDITIONS
- Different Decorations: I used a white chocolate drizzle to top these “truffles” but you could also use colored sanding sugar, sprinkles, cookie crumbles, or crushed candy instead.
- Change The Cake Flavor: This versatile recipe can be used with your favorite cake mix flavor. You can try vanilla or funfetti (fun for birthdays), red velvet, chocolate, lemon, or any flavor you prefer.
- Choose Your Chocolate: You can use white chocolate, almond bark, milk chocolate, or dark chocolate disks to coat these Strawberry Cheesecake Bites. I prefer not to use chocolate chips, because the chocolate won’t turn out as smooth.
- Customize Your Cake Bites: You can easily customize your cheesecake bites to make them festive for any special occasion. Use green and red sprinkles for Christmas, pink and blue for a baby shower, or red, pink, and white for Valentine’s Day!
RECOMMENDED TOOLS
- Mixing bowls
- Measuring Tools
- Handheld mixer
- Baking sheet
- Parchment paper or silicone baking mat
- 1 Tablespoon cookie scoop
HOW TO MAKE STRAWBERRY CHEESECAKE BITES
No-bake Strawberry Cheesecake Bites are easy-to-make sweet treats using only simple 3 ingredients. In minutes, you can form a cheesecake mixture, roll the batter into balls, coat in chocolate, and decorate with a drizzle.
- Heat Treat: Microwave the dry cake mix in two 30 second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing into the cream cheese.
Pro Tip: Before adding the cake mix to the cream cheese, it is important to heat treat the dry cake mix to kill any bacteria. - Make The Cheesecake Mixture: Beat the cream cheese on medium-high until completely smooth. Sprinkle the dry cake mix over the top of the cream cheese. and continue mixing just until completely incorporated.
- Chill: Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.
- Make The Ball Bites: Scoop the cheesecake dough with a cookie scoop, roll into a ball, and set the cheesecake bites onto the prepared baking sheet. Repeat the steps.
Pro Tip: You can allow the un-coated cheesecake bites to sit overnight in the refrigerator. The cake mix will expand, and the coating may crack if you coat the bites too soon. - Coat In Chocolate: Heat the candy wafer melts in the microwave until completely melted. Roll each ball in the melted candy wafers to completely coat.
Pro Tip: You can also use a spoon to pour the coating over any bare spots on the cheesecake bites. - Decorate: Melt the white almond bark in in the microwave and drizzle thin ribbons of the melted chocolate over the coated cheesecake bites. Once all the cheesecake bites are coated and drizzled, return them to the refrigerator until ready to serve.
Pro Tip: You can place the melted almond bark in a sandwich size plastic bag and snip the corner to drizzle the almond bark if you want more control of the drizzle.
TIPS
- Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake bites.
- You can substitute red sanding sugar for the white almond bark drizzle.
STORAGE TIPS
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- To Freeze: You can freeze the un-coated cheesecake bites for up to 2 months. Allow the frozen bites to thaw overnight in the refrigerator before coating.
No Bake Strawberry Cheesecake Bites
These No Bake Strawberry Cheesecake Bites are the perfect healthy indulgence. Fresh strawberries are stuffed with a creamy cheesecake filling and topped with graham cracker crumbles, for the perfect bite-sized dessert. Simply delicious.
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Sometimes you just need a little something sweet.
Ok, all the time.
But sometimes it’s nice to have just a couple bites of dessert without the fuss of an elaborate dessert.
And that’s where these perfect little cheesecake-stuffed strawberries comes in. They’re the perfect size for a little after dinner treat, they’re super easy to make, and they’re cute enough to still impress your dinner guests.
Let’s Make Strawberry Cheesecake Bites!
Start off by preparing the strawberries to be stuffed!
Slice off the stems and leaves from the top of each strawberry. Then use a small spoon or a paring knife to hollow out the inside of each.
Hint – if you want your strawberries to stand up on their own (like they do in my pictures!) then slice a little bit off the bottoms to make them flat.
Set your strawberries aside, and mix together the cheesecake filling. Simply combine cream cheese, confectioner’s sugar, and a dash of vanilla extract.
Mix the cheesecake filling until it’s creamy and smooth. You can use a hand mixer for this if you prefer.
Next use a spoon to fill each strawberry with the cheese-cake stuffing. You can make this a lot less messy if you use a piping bag, but a spoon will do if that’s what you have in the kitchen.