Strawberry Crunch Cheesecake Bites

Directions:

Prepare the Crust

Preheat the oven to 325°F (163°C). Line a mini muffin tin or an 8×8-inch baking pan with parchment paper.
In a medium bowl, mix the crushed graham crackers or golden Oreos with the melted butter until well combined. Press the mixture firmly into the bottom of each mini muffin cup or the baking pan to form the crust. Set aside.
Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the sour cream, vanilla extract, and strawberry puree (or jam) until fully combined.
Bake the Cheesecake

Pour the cheesecake mixture over the prepared crust. If using a mini muffin tin, fill each cup about 3/4 full.
Bake for 20-25 minutes for mini bites or 35-40 minutes for a larger pan, until the center is set but still slightly jiggly.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the Strawberry Crunch Topping

In a small bowl, combine the crushed golden Oreos, crushed freeze-dried strawberries, and melted butter. Stir until the mixture resembles coarse crumbs.
Assemble the Cheesecake Bites

Once the cheesecake is chilled, remove the bites from the muffin tin or cut the larger cheesecake into bite-sized squares.
Roll or sprinkle the strawberry crunch topping over each cheesecake bite, pressing lightly to adhere.
(Optional) Dip in White Chocolate

For added indulgence, dip each cheesecake bite into melted white chocolate and place on a parchment-lined baking sheet. Let the chocolate set in the refrigerator for 15-20 minutes.
Serve

Enjoy these creamy, sweet Strawberry Crunch Cheesecake Bites with a delightful strawberry crunch coating!
Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour