Description
| Creamy, no-bake cheesecake bites with a nostalgic strawberry cookie crunch topping — perfect for parties, holidays, and fruity dessert cravings. |
Ingredients
Crust:
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18 Golden Oreos (or vanilla sandwich cookies)
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4 tbsp unsalted butter, melted
Cheesecake Filling:
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16 oz cream cheese (softened)
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1/2 cup granulated sugar
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1 tsp vanilla extract
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1/4 cup sour cream or Greek yogurt
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1/2 cup whipped cream or coconut whip
Crunch Topping:
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1/2 cup freeze-dried strawberries
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10 Golden Oreos
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1 tbsp melted butter (optional, for chunkier texture)
Instructions
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Make the crust: Crush cookies and mix with butter. Press into mini muffin molds. Chill for 15 min or lightly bake at 325°F for 8–10 min.
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Make filling: Beat cream cheese, sugar, vanilla, and sour cream until smooth. Fold in whipped cream.
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Assemble: Pipe or spoon filling onto the crusts. Smooth tops.
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Chill: Refrigerate for 3–4 hours (or overnight).
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Make topping: Blend freeze-dried strawberries and cookies into crumbs. Sprinkle over chilled bites.
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Serve: Add whipped cream or strawberry slices if desired.
Notes
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For vegan: Use plant-based cream cheese and coconut whip
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For gluten-free: Use gluten-free sandwich cookies
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Add crunch topping after chilling for best texture
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Can be frozen without topping for up to 2 months
- Prep Time: 20 minutes
- Cook Time: 0 minutes (optional 10 min crust bake)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 130–180 kcal
- Sugar: 10g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g