These No-Bake Strawberry Cheesecake Bites are the perfect finger food dessert for your party. You can make these in a snap and easily make them in advance. Decorate them with a blueberry for a fun patriotic party dessert or a fun summer treat. Come on in and I’ll share my recipe for these delicious bites…
Strawberry Cheesecake Bites
These Strawberry Bites would be a great addition to your Fourth of July Celebration.
With the ability to make these ahead of time, they are perfect for any holiday party.
How Long will Strawberry Cheesecake Bites Last?
- Because strawberries tend to ripen quickly and get juicy when they interact with sugar, it is best to eat Strawberry Cheesecake Bites within a few hours of making them
How do you store Strawberry Cheesecake Bites?
- Store Cheesecake bites on their serving platter – loosely covered with plastic wrap or in an airtight container in the refrigerator for up to one day
Tips and Tricks for Making Strawberry Cheesecake Bites:
- You can either use a piping bag with a star tip or simply use a storage bag with the corner snipped off to fill strawberries
- A couple of ways to make an area in the strawberry for filling is to cut an x in the center of the strawberry all the way to the bottom or hollow out the center with a pairing knife or small spoon
- Be sure to cut the stem off so your strawberry can sit flat on the surface
- Set aside an hour before serving for chilling
- This recipe makes 18-20 strawberry bites, but you can double the recipe for more
- These bites are best if served immediately or within the first hour of making them, but they can be lightly covered and stored in the fridge for up to 4 hours
Do you need more finger food dessert ideas? Check out these yummy recipes…
Vanilla Wafer Cheesecake Bites
Red White and Blue Blonde Brownies
Red, White and Blue Chocolate Covered Pretzels
Here’s the recipe for Strawberry Cheesecake Bites…
Strawberry Cheesecake Bites
- 1 piping bag with star tip
- 1 bowl for mixing
- 1 sharp knife
- 20 fresh strawberries medium sized – rinsed and dried
- 1 8 oz. cream cheese
- ½ cup powdered sugar
- 1 tsp. vanilla extract
- optional – blueberries for topping
- Using a knife, cut the stems off of the strawberries
- Continue using the knife to cut an x in the center of the strawberry – start at the pointed tip and go all the way to the bottom without cutting all of the way through
- In a medium bowl, mix the cream cheese, powdered sugar and vanilla
- Scoop the cream cheese filling into the piping bag
- Fill the center of the strawberries with cream cheese mixture and set on your serving platter
- If you want, add a blueberry to the top of each strawberry
- Place the strawberries uncovered in the fridge for 1 hour before serving
- *If you want to make these ahead of time – cover loosely with plastic wrap or keep them in an airtight container and in the refrigerator for up to 4 hours. The strawberries will quickly react to the sugar in the cream cheese filling and start to bleed onto the cheesecake center, so the sooner that you serve them – the better.
- Add graham cracker crumbs to the top of the cream cheese for another cheesecake dimension
- you can double or triple the recipe for more strawberries
- If you don’t have a piping bag, you can easily use a storage bag with a corner snipped out of it