Description
Delicious no-bake white chocolate strawberry cheesecake bites featuring a crunchy graham cracker crust, creamy white chocolate-infused cheesecake filling, and fresh strawberry topping. Perfect for parties or a sweet snack bite-sized dessert.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1/2 cup white chocolate chips, melted
Topping
- 12-16 fresh strawberries, hulled and sliced
- Additional white chocolate, for drizzling (optional)
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until all ingredients are well combined to create a crumbly mixture.
- Form the crusts: Press the crumb mixture firmly into the bottom of mini muffin tins or silicone molds using the back of a spoon to ensure a tightly packed base. Chill the crusts in the refrigerator for about 15 minutes to allow them to set and firm up.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until the mixture is smooth and creamy without lumps.
- Whip the heavy cream: In a separate small bowl, whip the heavy cream using a mixer until stiff peaks form, indicating the cream is thick and holds shape.
- Combine filling and whipped cream: Gently fold the whipped cream into the cream cheese mixture until fully incorporated, creating a light and airy cheesecake filling with white chocolate added via the melted chips.
- Assemble the cheesecake bites: Spoon the cheesecake filling evenly onto the chilled graham cracker crusts, filling each mold almost to the top. Smooth the tops with a spatula for an even finish.
- Add strawberry topping: Place one slice of fresh strawberry on top of each cheesecake bite for freshness and visual appeal.
- Decorate with white chocolate: Drizzle melted white chocolate over the top of each cheesecake bite for an extra layer of sweetness and elegant decoration, if desired.
- Chill until set: Refrigerate the cheesecake bites for at least 2 hours, allowing them to firm up perfectly before serving.
- Serve: After chilling, carefully remove the cheesecake bites from the molds and serve chilled. Enjoy these bite-sized treats as a delightful dessert or party snack.
Notes
- Ensure the cream cheese is softened before mixing to avoid lumps in the filling.
- Use silicone molds or well-greased mini muffin tins to make removing the bites easier.
- The white chocolate drizzle is optional but adds a beautiful finish and extra sweetness.
- These cheesecake bites should be stored in the refrigerator and are best consumed within 2-3 days.
- For a firmer texture, chill overnight.
