How to Make Strawberry Crunch Cheesecake Bites at Home

If you love the nostalgic flavor of strawberry shortcake ice cream bars and the creamy indulgence of cheesecake, these Strawberry Crunch Cheesecake Bites are your new favorite dessert. Perfectly portioned and packed with flavor, these bite-sized treats combine a velvety cheesecake filling with a sweet, crunchy strawberry topping — all without baking. Whether you’re looking for a healthier dessert option, a party favorite, or just something delightful to keep in the fridge for sweet cravings, these little bites check all the boxes.

Why You’ll Love This Recipe

No-Bake Simplicity: Quick and easy to assemble—no oven needed.
Perfectly Portioned: Enjoy the richness of cheesecake without going overboard.
Bursting with Flavor: A balance of creamy, fruity, and crunchy in every bite.
Lightened Up: Made with smart swaps like light cream cheese and yogurt.
Great for Any Occasion: Ideal for parties, potlucks, or snacking at home.

Ingredients

For the Cheesecake Base:

• 8 oz light cream cheese (softened)
• ⅓ cup nonfat Greek yogurt
• 1 tsp vanilla extract
• 3 tbsp powdered sweetener (like erythritol or monk fruit)
• ¼ cup crushed graham crackers (or low-sugar cookies)

For the Strawberry Crunch Topping:

• ½ cup freeze-dried strawberries
• 6 vanilla wafer cookies (or similar)
• 1 tbsp light butter (melted)

Optional Garnish:

• A dollop of whipped topping
• Fresh strawberry slices

Instructions

Make the Filling:

In a mixing bowl, combine the cream cheese, Greek yogurt, vanilla extract, and sweetener. Beat until smooth and creamy.

Form the Base:

Scoop about 1 tablespoon of the mixture into mini muffin liners or silicone molds. Smooth the tops with the back of a spoon.

Chill:

Place the cheesecake bases in the freezer for 15–20 minutes to firm up slightly.

Prepare the Crunch Topping:

In a food processor, pulse the freeze-dried strawberries and vanilla wafers together until crumbly. Add melted butter and pulse again until the mixture resembles a coarse crumble.

Assemble the Bites:

Remove the cheesecake bases from the freezer. Spoon the strawberry crunch mixture over each one, pressing gently so it sticks.

Final Chill:

Refrigerate for at least 1 hour to set fully before serving.

Nutritional Information

• Calories: 90
• Fat: 5g
• Carbs: 7g
• Protein: 4g
• Sugar: 2g (depending on sweetener and cookies used)

Tips for Success

• Use Silicone Molds: These make it super easy to pop the bites out cleanly.
• Make Ahead: These bites store beautifully in the fridge for up to 4 days.
• Swap It Up: Try using freeze-dried raspberries or blueberries for a different twist.
• Portion Control: Mini muffin tins are perfect for keeping the serving size just right.
• Add a Base Layer: Press crushed graham crackers into the bottom before adding filling for more texture.

Why This Recipe Works

These cheesecake bites offer all the satisfaction of a rich dessert with fewer calories and less sugar. The Greek yogurt adds creaminess and protein, while the freeze-dried strawberries deliver big berry flavor without added moisture. The crunch topping evokes that classic ice cream bar vibe, making these a fun, nostalgic treat with a healthy twist.

Strawberry Crunch Cheesecake Bites prove that you don’t need tons of time—or calories—to enjoy a decadent dessert. Creamy, crunchy, fruity, and fresh, they’re everything you want in a sweet bite, whether you’re watching your intake or just love smart, delicious recipes. Make a batch and enjoy the kind of treat that satisfies without the compromise.