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Frozen Strawberry Cheesecake Bites

Juicy frozen strawberry cheesecake bites on a white countertop

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These tiny, poppable frozen treats feature a buttery graham cracker crust, a luscious no-bake cheesecake filling, and a sweet strawberry puree topping. Perfect for hot summer days, they require no oven time and are incredibly easy to make.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream, cold
  • 1 cup fresh or frozen strawberries, hulled
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Instructions

  1. Combine strawberries, 2 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat for about 5 minutes, stirring occasionally, until berries break down. Remove from heat and let cool completely.
  2. Mix graham cracker crumbs and 3 tablespoons sugar in a small bowl. Pour in melted butter and stir until mixture resembles wet sand. Press about 1 tablespoon into the bottom of each silicone mini muffin mold cavity, pressing firmly.
  3. Beat softened cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip cold heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture until just combined.
  4. Spoon or pipe cheesecake filling over crust layer, filling each cavity about three-quarters full. Add a small spoonful of cooled strawberry topping on top. Use a toothpick to swirl gently.
  5. Freeze for at least 4 hours or until completely solid. Overnight is recommended for best texture. Remove from molds and serve frozen.

Notes

For a lighter version, use reduced-fat cream cheese and substitute Greek yogurt for heavy cream. For gluten-free, use gluten-free graham crackers. Fresh strawberries are best when in season, but frozen berries work well too—just thaw them first.

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