Mini Strawberry Crunch Cheesecake Bites

Preparing the Crust:

1. Preheat the Oven: Preheat your oven to 325°F (160°C). Line a mini muffin pan with paper liners or grease well with non-stick spray.
2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, ground cinnamon (if using), and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
3. Press into the Pan: Spoon about a tablespoon of the crust mixture into each mini muffin cup. Press down firmly to create a compact crust layer. Use the back of a spoon or a small glass to help press the crumbs firmly.
4. Bake the Crust: Bake the crusts for 5-7 minutes, until lightly golden. Remove from the oven and let cool while preparing the filling.

Preparing the Cheesecake Filling:

1. Beat the Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add Sugar and Eggs: Add the granulated sugar and beat until well combined. Add the eggs one at a time, beating well after each addition.
3. Add Vanilla, Sour Cream, and Heavy Cream: Mix in the vanilla extract, sour cream, and heavy cream until the filling is smooth and creamy.
4. Fill the Cups: Spoon the cheesecake filling over the cooled crusts, filling each mini muffin cup almost to the top.
5. Bake the Cheesecakes: Bake the cheesecake bites for 15-18 minutes, until the centers are set but still slightly jiggly. Remove from the oven and let cool to room temperature. Then refrigerate for at least 2 hours or until fully chilled.

Preparing the Strawberry Topping:

1. Combine Ingredients: In a small bowl, combine the diced strawberries, sugar, and lemon juice. Stir well to coat the strawberries with the sugar and lemon juice.
2. Let Sit: Allow the mixture to sit for about 15-20 minutes, stirring occasionally, until the strawberries release their juices and become syrupy.

Preparing the Crunch Topping:

1. Combine Ingredients: In a small bowl, combine the crushed vanilla wafers, crushed freeze-dried strawberries, and melted butter. Mix until the crumbs are evenly coated.

Assembling the Cheesecake Bites:

1. Top with Strawberries: Spoon a small amount of the strawberry topping over each chilled cheesecake bite.
2. Add Crunch Topping: Sprinkle the crunch topping over the strawberries, pressing gently to help it adhere.
3. Chill: Return the cheesecake bites to the refrigerator for an additional 15-20 minutes to set the toppings.

Serving:

1. Serve Cold: Serve the mini strawberry crunch cheesecake bites cold. They can be stored in the refrigerator in an airtight container for up to 3 days.
2. Optional Garnish: Garnish with a small dollop of whipped cream or a fresh mint leaf for an extra touch of elegance.

Tips for Perfect Cheesecake Bites:

• Room Temperature Ingredients: Make sure the cream cheese, eggs, and other ingredients are at room temperature for a smooth and creamy filling.
• Press the Crust Firmly: Pressing the crust firmly into the mini muffin cups helps ensure it holds together well.
• Don’t Overbake: The cheesecake bites should be set but still slightly jiggly in the center when you remove them from the oven. They will firm up as they cool.

Why You’ll Love This Recipe:

• Bite-Sized Perfection: These mini cheesecake bites are perfectly portioned for a sweet treat without overindulging.
• Flavorful and Textured: The combination of creamy cheesecake, sweet strawberries, and crunchy topping creates a delightful texture and flavor experience.
• Easy to Make: With simple ingredients and straightforward steps, this recipe is easy to follow and yields impressive results.

Enjoy your Mini Strawberry Crunch Cheesecake Bites as a delightful dessert that’s sure to impress your guests and satisfy your sweet tooth!