Why I Made These
I don’t usually do mini desserts. Honestly, the whole shot glass or tiny tart trend feels kind of lazy to me. But last weekend, I found myself biting into a strawberry cheesecake bite, and it hit me—it’s like a surprise attack of everything I love: sweet-tart strawberry aroma bursting with a faint hint of vanilla, the velvety smooth cheesecake center that melts faster than you expect, and that crackly graham crust crunch.
And here’s the thing—this isn’t just about Easter or spring. It’s about those moments when you want dessert but don’t want to commit. These bites are quick to assemble, and honestly, I think they might secretly be better than a big slice. Plus, they’re fun to pop in your mouth when you’re stressed out about, I don’t know, all the eggs and chocolate and the chaos of family stuff. Sometimes, the weird little things get us through, you know?
Strawberry Cheesecake Bites
Ingredients
Equipment
Method
- Combine the graham cracker crumbs and granulated sugar in a mixing bowl. Add the melted butter and mix until evenly coated and crumbly. Press approximately one tablespoon of the mixture into the bottom of each mini muffin mold or silicone cup to form a compact crust.1 1/2 cups Graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter
- Bake the crusts in a preheated oven at 350°F (175°C) for 8-10 minutes until they are golden and fragrant. Remove from oven and allow to cool completely in the molds to set.
- In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, and continue beating until well combined and fluffy.16 oz cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract
- Spoon or pipe the cheesecake filling over the cooled crusts, dividing evenly. Smooth the tops with a small spatula or the back of a spoon. Place the filled molds on a baking sheet.
- Chill the assembled cheesecake bites in the refrigerator for at least 2 hours until set and slightly firm to the touch. The filling should be creamy and hold its shape.
- Meanwhile, prepare the strawberry topping by tossing sliced strawberries with honey or simple syrup. Allow to macerate for 10 minutes until slightly softened and fragrant.1 cup fresh strawberries, 2 tablespoons honey or simple syrup
- Once the cheesecake bites are fully chilled, carefully remove them from the molds. Top each with a spoonful of the macerated strawberries, allowing the juices to drizzle over the sides for an appealing presentation.1 cup fresh strawberries
They’re not perfect, which I like. Slightly uneven, a little messy, just like real life. Maybe that’s what makes them worth making. Or eating. Or both. Anyway, I’m pretty sure these will end up being the only thing I remember from this holiday.
I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.