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Creamy Frozen Strawberry Cheesecake Bites

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These no-bake frozen strawberry cheesecake bites feature a creamy, tangy filling atop a crunchy graham cracker crust, perfect for a refreshing summer dessert that’s quick and easy to make.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1 cup fresh strawberries, hulled and chopped (or frozen, thawed and drained)
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Instructions

  1. Crush the graham crackers into fine crumbs using a food processor or rolling pin. Transfer crumbs to a bowl, add melted butter and granulated sugar, and stir until evenly combined and crumbly but holds together when pressed.
  2. Press about a teaspoon of the crust mixture into each cavity of the silicone mini muffin pan, creating an even base layer. Use the back of a spoon or your fingers to press firmly. Chill in the freezer while you prepare the filling.
  3. Blend the chopped strawberries, granulated sugar, and lemon juice in a blender or food processor until smooth. Taste and adjust sweetness if needed. Set aside.
  4. In a mixing bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy with no lumps.
  5. In a separate bowl, whip cold heavy cream to soft peaks.
  6. Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care not to deflate the airy texture.
  7. Spoon about 1 tablespoon of cheesecake filling over each graham crust base.
  8. Add a thin layer of strawberry puree on top of the cheesecake layer, swirling slightly if desired.
  9. Place the filled silicone molds in the freezer and freeze until firm, ideally overnight (about 4 hours or more).
  10. To remove, gently peel the silicone molds away from the bites or run the bottom briefly under warm water to loosen. Serve immediately or keep frozen until ready to enjoy.

Notes

If the filling is too soft, add a tablespoon of cornstarch or gelatin dissolved in warm water for extra stability. Chill the crust first to create a sturdy base. Use coconut cream instead of heavy cream for a dairy-free version and gluten-free cookies or almond flour for a gluten-free crust. Drain excess liquid from frozen strawberries to avoid sogginess.

Nutrition

Keywords: frozen cheesecake bites, strawberry cheesecake, no-bake dessert, summer dessert, easy cheesecake, creamy cheesecake bites

Find it online: https://forkifyfun.com/creamy-frozen-strawberry-cheesecake-bites-recipe-easy-homemade-dessert-ideas/