These No-Bake Strawberry Shortcake Cheesecake Bites combine buttery shortcake crumbs, creamy cheesecake filling, and sweet strawberry topping in a bite-sized treat that’s perfect for any occasion. Their vibrant colors and fresh flavors will make them a standout addition to your dessert table.
Ingredients
- 1 cup vanilla wafer crumbs: For the buttery shortcake crust.
- 3 tbsp unsalted butter (melted): Helps bind the crust.
- 8 oz cream cheese (softened): The creamy foundation of the cheesecake.
- ¼ cup powdered sugar: Sweetens the filling without grittiness.
- ½ tsp vanilla extract: Adds depth of flavor.
- ½ cup heavy whipping cream (cold): Makes the filling light and airy.
- ½ cup strawberry jam (seedless preferred): For the vibrant topping.
For the Shortcake Crumble Topping:
- ½ cup vanilla wafer crumbs
- 1 tbsp freeze-dried strawberries (crushed)
- 2 tbsp unsalted butter (melted)
Supplies Needed
- Mini muffin tin
- Mini muffin liners
- Mixing bowls
- Hand or stand mixer
- Offset spatula
Instructions
Prepare Your Workspace:
Line a mini muffin tin with paper liners for easy removal.
- Make the Crust:
In a mixing bowl, combine the vanilla wafer crumbs and melted butter. Stir until evenly moistened. Press about 1 tsp of the mixture into the bottom of each mini muffin liner. Chill in the refrigerator for 15 minutes to set. - Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Add the vanilla extract and mix to combine. - Whip the Cream:
In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light, fluffy filling. - Fill the Muffin Cups:
Spoon or pipe the cheesecake filling over the chilled crusts, filling each liner about ¾ full. - Add the Strawberry Topping:
Spoon a small amount of strawberry jam onto the top of each cheesecake bite. Use a toothpick or skewer to swirl it into the filling for a marbled effect. - Prepare the Shortcake Crumble:
Mix the vanilla wafer crumbs, crushed freeze-dried strawberries, and melted butter until combined. Sprinkle the crumble evenly over the cheesecake bites. - Chill to Set:
Refrigerate the cheesecake bites for at least 3 hours, or until firm. - Serve and Enjoy:
Remove the liners and serve these bright and creamy bites as-is or garnish with fresh strawberries.
Storage Tips
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw in the refrigerator before serving.
Recipe Tips & Tricks
- Tip 1: Use a piping bag for the cheesecake filling to make assembly quick and tidy.
- Tip 2: Add a splash of lemon juice to the cheesecake filling for a hint of citrus.
- Tip 3: Swap strawberry jam for fresh strawberries blended with a bit of sugar for a fresher flavor.
Variations
- Lemon Shortcake Bites: Add 1 tsp of lemon zest to the cheesecake mixture for a citrus twist.
- Chocolate Strawberry Bites: Drizzle melted chocolate over the top before adding the crumble topping.
- Gluten-Free Shortcake Bites: Use gluten-free vanilla wafers for the crust and crumble.
FAQ
Q: Can I use graham crackers instead of vanilla wafers?
Yes, graham cracker crumbs work perfectly as a substitute.
Q: Can I make these larger in a regular muffin tin?
Absolutely, but increase the chilling time to ensure they set properly.
Q: How do I prevent the cheesecake filling from being too soft?
Ensure the whipped cream is fully whipped to stiff peaks before folding it into the mixture.
Final Thoughts
These No-Bake Strawberry Shortcake Cheesecake Bites are a delightful combination of creamy, fruity, and crunchy textures. Easy to make and bursting with flavor, they’re perfect for entertaining or indulging in a sweet treat at home. Try them today and bring a touch of summer to your dessert table!
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