These Little Cheesecake Bites? A Full-On Addiction
Oh, these White Chocolate Strawberry Cheesecake Bites have caused more than one kitchen mess in my house. Actually, the first time I tried making them, I dropped half the white chocolate chips behind the oven (if you ever have to fish those out, my sympathies). My friend Ali brought a batch to a picnic once and honestly, we ate them before the grill was even hot. There’s just something about cheesecake, strawberries, and white chocolate that makes me forget whatever else I was going to do that day. I get distracted just thinking about them—oh, speaking of which, have you ever tried making them with raspberries? More on that later.
Why You’ll Love This (Seriously, They’re That Good)
I make these when I want to impress folks without actually working that hard. (Let’s be real, stirring cream cheese is about my limit on a Monday.) My family goes bonkers for them because they’re bite-sized, which means you can grab three and still claim you’re just “tasting.” Oh, and every time I bring these to a potluck, people think I’m some kind of dessert wizard. But honestly… the hardest part is not eating half the batch before anyone else gets a look. If you’ve got that kind of self-control, teach me your ways, please.
Here’s What You’ll Need (Or Could Use If You Can’t Find Something)
- 200g cream cheese (full-fat is creamier, but I’ve used light in a pinch. My aunt swears by Philadelphia, but supermarket own-brand works fine too)
- 1/3 cup powdered sugar (sometimes I just estimate this—don’t tell my mum)
- 1/2 tsp vanilla extract (if you’re feeling fancy, use vanilla bean paste)
- 1 cup fresh strawberries, diced small (if they’re not in season, frozen works. Just thaw and blot them dry or your filling gets a bit… soggy?)
- 150g white chocolate chips or chunks (I sometimes use white chocolate bars, broken up. Milkybar is classic but honestly, whatever’s on hand. If you’re desperate, dark chocolate works but it’s totally different vibe.)
- Graham cracker crumbs (about 1/2 cup, but honestly, I just crush a few until it looks right. Digestives are good if you’re in the UK)
- Pinch of salt (optional, but I think it wakes the flavours up)
How I Throw These Together (With a Few Mishaps Along the Way)
- Start by mixing the cream cheese, powdered sugar, and vanilla in a bowl. I use a hand mixer but a fork and some elbow grease works if you’re feeling strong today. (This is where I always taste a little. You know, for quality control.)
- Fold in your diced strawberries gently. It’ll look a bit streaky—don’t panic, that’s normal. If it’s too runny, add a spoon of graham crumbs.
- Scoop out bite-sized bits—about a heaping teaspoon each. Roll them quickly between your hands into little balls. If it’s sticky, chill the mixture in the fridge for 15 minutes. Or use two spoons and just drop blobs, honestly.
- Roll each ball lightly in the graham cracker crumbs. This step is kind of fun, but also, your fingers will get messy. That’s half the point.
- Pop your cheesecake balls in the freezer for about 30 minutes, or until they’re pretty firm. I once forgot about them and they were rocks—don’t do that. Set a timer if you’re as forgetful as me!
- While they’re chilling, melt your white chocolate. I do this in the microwave in 20-second bursts, stirring in between. If you’re fancy, use a double boiler.
- Dip each cheesecake bite in the melted white chocolate. I use a fork to fish them out and let the excess drip off. Or, just drizzle the chocolate over if you’re tired or in a hurry. Both ways taste good.
- Stick the chocolate-covered bites back on a tray lined with parchment. Chill in the fridge until the chocolate sets. Try not to hover in front of the fridge.
Things I Wish I Knew Earlier (Notes)
- If your strawberries are too wet, everything gets mushy. Learned that one the hard way. Pat them dry!
- Letting the bites chill a bit longer makes them so much easier to dip. I used to rush this step and, well, regret ensued (melty mess, everywhere).
- Don’t use low-fat cream cheese if you want that proper creamy texture. But if that’s all you’ve got, it still works, just tastes a bit lighter.
Other Ways I’ve Messed Around With This (Variations)
- I’ve swapped strawberries for raspberries—great, but the seeds get stuck in my teeth
- Once tried using lemon zest for a zingy kick. Not bad! But don’t overdo it or it’s just weirdly tart
- I attempted a chocolate cheesecake version… honestly, it looked like truffles but tasted like confusion. Wouldn’t recommend (at least, not with my ratios)
What You’ll Need in the Kitchen (But Don’t Stress If You’re Missing Stuff)
- Mixing bowl (big enough for enthusiastic stirring)
- Hand mixer or just a fork—sometimes I use a whisk, though my arm complains
- Microwave (or a makeshift double boiler—bowl over a pot of simmering water does the trick)
- Tray lined with baking paper (or foil, or just a plate if that’s what you’ve got)
How to Store These (If You Have Any Left)
Stick them in an airtight container in the fridge for up to 3 days—but honestly, in my house it never lasts more than a day! If you’re hiding them from snack thieves, the veggie drawer is a good spot. Just saying.
The Best Way to Serve (According to My Crew)
I love putting them out with some fresh berries and maybe a little pot of whipped cream on the side. My niece dips hers in extra chocolate sauce, which is total overkill but she’s six so she gets away with it. Sometimes I dust a few with icing sugar if I’m feeling posh.
Things I Learned the Hard Way (Pro Tips)
- Once tried to skip the chilling step and went straight to dipping. Big mistake. Everything slid off and it was a sticky, white chocolate lake.
- Don’t overheat the white chocolate—burnt chocolate smells like defeat. Trust me.
- Actually, I find it works better if you keep the bites small. I made bigger ones once but they didn’t set as nicely and were kind of awkward to eat?
Folks Always Ask Me… (FAQ)
- Can I make these ahead?
Yep, you totally can! I think they taste better the next day, actually. Just keep them in the fridge till you’re ready. - Can I use other fruit?
Sure thing. I’ve done blueberries and even chopped peaches—just make sure they’re not too juicy or it turns into cheesecake soup. Not my proudest moment. - Do I have to use white chocolate?
Nope! Milk or dark chocolate is tasty too, just not as sweet. Or skip the chocolate entirely and just roll in extra graham crumbs, especially if you’re in a hurry. - What if I don’t have graham crackers?
Digestive biscuits work, or shortbread even. Or honestly, just skip the crumb coat—nobody’s going to complain.
By the way, if you’re after more homemade dessert ideas, Sally’s Baking Addiction has a fun twist, and for white chocolate melting tips, BBC Good Food has your back. Oh—one more thing, if you need a good hand mixer, Serious Eats did a great roundup. Not sponsored, just what I use when mine hasn’t mysteriously vanished.
Right, that’s about it from me. If you give these a try and your kitchen looks like a strawberry exploded, just know you’re not alone. Enjoy—and don’t forget to hide a few for yourself!
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1/2 cup white chocolate chips, melted
- 1/2 cup fresh strawberries, finely chopped
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
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1Line a mini muffin tin with paper liners. In a small bowl, mix graham cracker crumbs and melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each liner to form a crust.
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2In a medium bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
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3Add the melted white chocolate, vanilla extract, and a pinch of salt to the cream cheese mixture. Mix until fully incorporated.
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4Gently fold in the finely chopped strawberries.
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5Spoon the cheesecake mixture over the prepared crusts, filling each liner to the top. Smooth the tops with a spoon.
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6Chill in the refrigerator for at least 2 hours or until set. Serve cold and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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