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Strawberry Crunch Cheesecake Bites [Spring Recipe]

Strawberry Crunch Cheesecake Bites Recipe
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You know the moment when someone comes over unexpectedly and you have nothing sweet? Well, I know… I had minimal ingredients in my pantry because healthy me went shopping for this week. So, I had strawberry crunch leftovers from the last recipe and white chocolate, and that’s how these Strawberries Crunch Cheesecake Bites were born! They are super tasty, so I made them again just to share the recipe with you!

Why Will You Love this Recipe?

  • Super Quick and Simple: This dessert takes 4 ingredients and 10 minutes to make but still tastes like you made a huge effort. It is a no-bake recipe, with a minute of whipping and that’s it. You can chill it in the fridge for an hour or so, or pop it in a freezer for 15 to 20 minutes.
  • Decadent Flavors: White chocolate offers a touch of luxury to every dessert. In combination with cream cheese, it balances tangy flavors, by adding sweetness, so you don’t have to add sugar at all. Freeze-dried strawberries are rather tart but pair flawlessly with other ingredients. 
  • Captivating Texture: Of course, strawberry crunch is super crispy so it marries with creamy, velvety filling impeccably. I decided to use it on both top and bottom to add depth to each bite and create a delicious contrast. 
  • Easy to Change Up: You can definitely use other toppings and additions to this base recipe. I listed some ideas below, so check them out.
Strawberry Crunch Cheesecake Bites pin


This list is the shortest ever, I kid you not:

  • Strawberry crunch – use store-bought or make it at home following the recipe under the subheading “Tips”
  • Cream cheese – use quark, Philadelphia, or mascarpone
  • White chocolate – use high-quality 
  • Butter –  to bind a crust
  • Strawberry Puree – optional but recommended 

Tools You’ll Need

How to Make Strawberry Crunch Cheesecake Bites?

  1. Make the Crust: Combine strawberry crunch with butter and form a crust in the molds.
Making the Crust for Strawberry Crunch Cheesecake Bites
  1. Make the Filling: Whip cream cheese and merry it with melted white chocolate and strawberry puree.
Making the Cheesecake Filling for Strawberry Crunch Cheesecake Bites
  1. Assemble the Cheesecake Bites: Layer the cake bites this way: crust, cream cheese filling, white chocolate ganache, and more strawberry crunch on top.
Assembling the Strawberry Crunch Cheesecake Bites

Isn’t it simple?

Recipe Alternations 

  • Make a Ganache: I used ganache this time, but you really don’t have to. I didn’t for the first time and it was still amazing. But you can melt some white chocolate with heavy cream, and drizzle it on top. 
  • Use Dark Chocolate: Dark chocolate is strawberry’s perfect match, but surprisingly, it works perfectly with cream cheese, as well. You can swap it for a tablespoon (or a few) of Nutella or any other chocolate hazelnut spread.
  • Add Other Berries: I made my own strawberry crunch, so it is super simple to alternate. That way you can use freeze-dry anything. My favorites are blueberries, but blackberries, raspberries, and cranberries are smashing!
  • Freeze for Ice-Cream Experience: This is my number one hack! It is super refreshing but still rich like you’re eating amazing-quality ice cream. I recommend serving it slightly or completely frozen because it tastes even better, in my opinion.


I’ve written the recipe for strawberry crunch down in some of my previous articles, but here is it again, plus a few tips:

  1. Strawberry Crunch Recipe: Crush golden Oreos in a food processor or use a rolling pin. Be careful to leave some bigger pieces, so it’s not powder-textured. Blend freeze-dried strawberries (or any other berries) in powder texture, and mix everything with some butter. Bake for 5 minutes and that’s it!
  2. Strawberry Puree: You can definitely use store-bought, or blend some fresh strawberries. You don’t need to cook them or add anything else to use them in this recipe. I used ⅓  cup strawberry puree which is 4-5 blended fresh strawberries.
  3. Massage Butter by Hand: I opted for making the crust out of strawberry crunch only, so in this case, it is better to massage the butter with it properly, so it doesn’t fall apart.
  4. Chill the Ganache: If you drizzling ganache on top, make sure to cool it down. Leave it for 15-20 minutes on the countertop, so it doesn’t melt the cheesecake.
  5. Topping: If you’re not using ganache, make sure to sprinkle strawberry crunch before chilling, so it can stick nicely.

Storing Instructions

  • Refrigeration: No-bake cheesecake has to go to the fridge within two hours. Otherwise, the cheese can turn a bit acidic and strong. 
  • Freezing: You can definitely freeze this cheesecake, for up to 3 months. Just keep in mind, it will probably catch some moisture in that time and the crunch won’t be as crispy.
  • Packing: Pack the cheesecake bites in airtight containers or use plastic foil. For freezing, choose freezer-friendly containers or pop them into zip-lock bags. Of course, if using the second option, you have to freeze them on the tray beforehand. 

Other Recipes You’ll Love

Strawberry Crunch Cheesecake Bites recipe 1

Strawberry Crunch Cheesecake Bites

Author: Laura Bais
This is the quickest dessert to prepare ever! The taste is amazing, delicate, and refreshing, with a slight tartness of strawberries both dried and fresh. Strawberry crunch is a fun little twist to make in our everyday recipes. I used it for cheesecake crust and I didn’t regret it at all! Strawberry Crunch Cheesecake Bites will become your favorite spring/summer dessert this year, believe me. Here’s the recipe for no-bake, no-fuss cheesecake bites!
No ratings yet
Prep Time 10 minutes
Cooling time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 6 pieces
Calories 262.7 kcal


  • ½ cup strawberry crunch
  • 1 tbsp butter (melted)
  • cup cream cheese
  • cup strawberry puree
  • 3.5 oz white chocolate

For Topping

  • cup strawberry crunch


Make the Crust

  • In a bowl, combine strawberry crunch with melted butter. Massage well so it's crumbly but still sticks together when pressed.
  • Place about 2 tablespoons of mixture per cupcake mold (I had a tad smaller size, for regular molds add a bit more). Press the crumbs to form a crust. It is best if you do it with your fingers.

Make the Filling

  • Whip cream cheese for about a minute at medium speed, until silky.
  • Add strawberry puree and melted chocolate you chilled a bit beforehand. Merry everything into a compact mixture.

Assemble the Cheesecake Bites

  • Pour cheesecake filling until the molds are almost full.
  • Sprinkle strawberry crunch on top. Toss in the fridge for a few hours to stiffen or about half an hour in the freezer.


Serving: 1pieceCalories: 262.7kcalCarbohydrates: 21.8gProtein: 3.2gFat: 18.6gSaturated Fat: 9.9gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 5.4gTrans Fat: 0.1gCholesterol: 34mgSodium: 160.9mgPotassium: 113mgFiber: 0.5gSugar: 16.6gVitamin A: 403.6IUVitamin C: 7.7mgCalcium: 63.6mgIron: 0.4mg
Keyword cream cheese, no bake cheesecake, Quick Desserts, spring dessert, strawberry crunch, strawberry puree

Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.

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