Strawberry Cheesecake Bites
I’ve seen so many strawberry cheesecake bites that involve stuffing the cheesecake mixture into the strawberry. Those are delicious, but I wanted something that was faster and less fussy – I didn’t want to hull the strawberries and worry about getting the bottoms level so they’d stand up.
Instead, I decided to dip the strawberries directly into the cheesecake mixture and then roll them in graham cracker crumbs for a quicker, easier treat. Less time making them means more time eating them! I whipped this batch up in minutes, and they were gone almost as fast. They’re surprisingly filling, too.
The most important step is making sure the strawberries are completely dry when you dip them. I dried off each one individually on a paper towel. If the strawberries are wet, the cheesecake mixture won’t stick.
I tried a few different methods for dipping the strawberries. The easiest one for me was to grasp the strawberry by the stem and swirl it into the cheesecake mixture. I also coated a few by holding the strawberry by the stem and using a spoon to press the cheesecake dip onto the berry. This was messier for me, but I could see it working for others. Inserting a sturdy toothpick or wooden skewer into the strawberry could also work.
Once the graham cracker crumbs have been added, serve the strawberry cheesecake bites immediately, because the graham cracker crumbs lose their crunch fast. The strawberries can be dipped and stored in the fridge (I wouldn’t leave them for longer than 24 hours) and then quickly garnished with graham cracker crumbs before serving. Make these for your next summer picnic, or as a quick snack to enjoy on a warm summer evening.