Description
Delicious and easy no-fuss strawberry cheesecake bites! Buttery graham cracker crust topped with creamy cheesecake filling and a sweet, homemade strawberry topping. Perfect for parties or a simple dessert.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 16 ounces cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 1 pound fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Prepare the Graham Cracker Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed. Press firmly into the bottom of a 9×13 inch baking pan. Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
- Make the Creamy Cheesecake Filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Gradually add sugar, beating until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until just combined.
- Bake the Cheesecake: Pour cheesecake filling over the cooled graham cracker crust, spreading evenly. Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is just slightly jiggly.
- Cool the Cheesecake: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove from the oven and let it cool completely at room temperature. Then, cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Prepare the Strawberry Topping: While the cheesecake is chilling, prepare the strawberry topping. In a medium saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture comes to a simmer.
- Thicken the Topping: In a small bowl, whisk together cornstarch and water to create a slurry. Pour the cornstarch slurry into the simmering strawberry mixture and stir constantly until the topping thickens.
- Cool the Topping: Remove the saucepan from the heat and let the strawberry topping cool completely.
- Assemble the Strawberry Cheesecake Bites: Once the cheesecake has chilled and the strawberry topping has cooled, remove the cheesecake from the refrigerator. Using a sharp knife, cut the cheesecake into small squares or rectangles. Spoon a generous amount of strawberry topping over each cheesecake bite.
- Serve: Serve immediately or store in the refrigerator for later.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Don’t overmix the cheesecake batter after adding the eggs to prevent cracking.
- Cooling the cheesecake gradually in the oven helps prevent cracking.
- Chilling the cheesecake for at least 4 hours is crucial for it to fully set.
- The strawberry topping will thicken as it cools.
- Prep Time: 30 minutes
- Cook Time: 40 minutes