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Strawberry Crunch Cheesecake Bites

No-bake strawberry crunch cheesecake bites with a creamy strawberry filling and a buttery cookie crunch coating, inspired by classic strawberry ice cream bars.
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Prep Time 30 minutes
Total Time 2 hours
Servings: 20 bites
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling
  • 226 g Cream cheese, softened
  • 80 g Powdered sugar
  • 1 tsp Vanilla extract
  • 120 g Strawberry puree or preserves
  • 120 ml Heavy whipping cream Whipped to stiff peaks
Strawberry Crunch Coating
  • 150 g Golden sandwich cookies Crushed
  • 30 g Freeze-dried strawberries Crushed
  • 60 g Unsalted butter Melted

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Food processor or rolling pin
  • Cookie scoop

Method
 

Instructions
  1. Crush the golden sandwich cookies and freeze-dried strawberries until fine but slightly textured. Mix with melted butter and set aside.
  2. Beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract and mix until creamy.
  3. Mix in the strawberry puree until evenly combined.
  4. Gently fold in the whipped cream until light and fluffy.
  5. Chill the mixture for 30–45 minutes, then scoop and roll into bite-sized balls.
  6. Roll each cheesecake bite in the strawberry crunch mixture until fully coated.
  7. Refrigerate for at least 30 minutes before serving.

Notes

Keep refrigerated until serving. These cheesecake bites can be frozen for up to 2 months and thawed in the refrigerator before serving.