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Frozen Strawberry Cheesecake Bites

Close up homemade frozen strawberry cheesecake bites on white countertop
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Creamy, frosty, and bursting with sweet-tart strawberry flavor, these no-bake frozen cheesecake bites are the perfect refreshing treat for hot summer days. With a buttery graham cracker crust, smooth cheesecake filling, and a layer of fresh strawberry topping, they are easy to make and incredibly satisfying.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ¼ cup melted butter
  • 2 tablespoons granulated sugar
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, cold
  • 2 cups fresh strawberries, diced small
  • 3 tablespoons strawberry jam
  • 1 tablespoon lemon juice

Instructions

  1. Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Stir until the mixture looks like wet sand and holds together when pinched.
  2. Line an 8×8 inch baking dish with parchment paper. Press the crust mixture firmly into the bottom of the dish. Use the bottom of a glass to press it tight. Place in the refrigerator to set while you prepare the filling.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla extract, and beat again until combined.
  4. In a separate bowl, whip the cold heavy cream until stiff peaks form. Be careful not to over-whip.
  5. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Keep the filling light and airy.
  6. Spread the cheesecake filling evenly over the prepared crust. Smooth the top with the spatula.
  7. In a small bowl, mix diced strawberries, strawberry jam, and lemon juice. Stir gently until the strawberries are well coated.
  8. Spoon the strawberry mixture over the cheesecake layer and distribute evenly.
  9. Place the dish in the freezer. Freeze for at least 4 hours, or until completely firm (overnight is best).
  10. Once frozen, lift the entire block out using the parchment paper. Place on a cutting board and use a sharp knife to cut into small, bite-sized squares.

Notes

For best texture, use full-fat cream cheese. Low-fat versions may become icy when frozen. For a dairy-free option, swap heavy cream for full-fat coconut cream. To lighten the recipe, use reduced-fat cream cheese and a sugar substitute like monk fruit or stevia. Store leftovers in an airtight container in the freezer for up to 2 weeks.

Nutrition

Find it online: https://harmonymeal.com/frozen-strawberry-cheesecake-bites-3/