How do you keep strawberry cheesecake bites from getting soggy?

The key to avoiding soggy cheesecake bites is to pre-bake the crust for a few minutes before adding the filling. This creates a solid barrier that prevents moisture from soaking into the crust. Additionally, make sure the bites are fully cooled before refrigerating and only add fresh strawberries right before serving.

Can you freeze strawberry cheesecake bites?

Yes, strawberry cheesecake bites freeze wonderfully. After they’ve cooled, place them on a baking sheet to freeze individually. Once firm, transfer them to an airtight freezer container. They’ll keep for up to 2 months. Always thaw them in the refrigerator overnight before serving to maintain their creamy texture.

How long do strawberry cheesecake bites last in the fridge?

Properly stored in an airtight container, strawberry cheesecake bites will stay fresh in the refrigerator for 4 to 5 days. Be sure to wait until just before serving to add any fresh strawberry toppings to prevent them from releasing excess moisture.

What is the best filling for strawberry cheesecake bites?

The best filling combines full-fat cream cheese, sugar, eggs, and pure vanilla extract for a rich and creamy texture. A touch of lemon juice or zest adds brightness and enhances the strawberry flavor. For an extra smooth finish, adding a bit of sour cream or cornstarch works wonderfully.

Strawberry Cheesecake Bites: Easy & Amazing Recipe 4 steps

Description

These bite-sized strawberry cheesecake treats feature a buttery graham cracker crust, a rich and creamy filling, and a fresh strawberry topping for a perfect, poppable dessert.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
4 tablespoons unsalted butter, melted
2 tablespoons granulated sugar (for crust)
16 ounces cream cheese, softened
1/2 cup granulated sugar (for filling)
1 teaspoon pure vanilla extract
2 large eggs
1–2 tablespoons fresh lemon juice or zest
Optional: 1 tablespoon sour cream or Greek yogurt (for extra creaminess)
Fresh strawberries (for topping)
Optional: Mint leaves (for garnish)

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Instructions

Preheat oven to 325°F (165°C). Line a mini muffin tin with paper liners.
Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press about a tablespoon into each muffin tin and bake for 5-7 minutes. Set aside to cool.
Make the filling: Beat softened cream cheese with granulated sugar until smooth. Add vanilla, eggs (one at a time), and lemon juice/zest, and beat until combined. For extra smoothness, mix in sour cream or Greek yogurt.
Spoon the cheesecake filling into the crusts, filling nearly to the top. Bake for 15-18 minutes until the centers are set but still slightly jiggly. Let cool completely.
Top with fresh strawberries and optional mint garnish just before serving.

Notes

To avoid soggy crusts, pre-bake the crust before adding the filling. Refrigerate bites for 4-5 days or freeze them for up to 2 months.

Prep Time: 25 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 bite
Calories: 120
Sugar: 10g
Sodium: 50mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg