These strawberry cheesecake bites are the kind of summer dessert that disappears first: a tender, buttery biscuit base, a smooth cream cheese layer, and a bright strawberry crown that tastes cool and fragrant. The petite squares look celebratory on a brunch table, at a picnic, or for a dinner party dessert tray — polished, but wonderfully simple to make.
Ingredients
- Shortbread cookies — 150g (5.3 oz)
- Butter — 60g (4 tbsp)
- Cream cheese, at room temperature — 300g (10.6 oz)
- Sour cream, 20% — 80g (2.8 oz)
- Powdered sugar — 70g (1/2 cup + 1 tbsp)
- Vanilla extract — 1 tsp
- Gelatin — 8g (2 1/2 tsp)
- Water for blooming the gelatin — 40ml (2 2/3 tbsp)
- Fresh strawberries — 250g (9 oz)
- Sugar — 2 tbsp
- Lemon juice — 1 tbsp
- Pinch of salt
How to Make
- Make the base: crush the cookies into fine crumbs, then mix with the melted butter until the mixture resembles damp sand. Press firmly into a 20×20 cm (8×8 inch) pan lined with parchment, leaving an overhang for easy lifting. Chill in the refrigerator.
- Sprinkle the gelatin over the water and let it bloom for 10 minutes. Gently melt it over a bain-marie or in short microwave bursts, taking care not to let it boil.
- For the cream layer, beat the cream cheese with the powdered sugar and a pinch of salt until smooth. Add the sour cream and vanilla, then beat again until silky and uniform.
- Stream the warm dissolved gelatin into the cream mixture, stirring constantly so it blends evenly.
- Spread the cream mixture over the chilled base and level the top with an offset spatula.
- For the strawberry layer, blend the strawberries with the sugar and lemon juice, then transfer to a small saucepan and simmer for 3 to 4 minutes until lightly thickened. Let cool until just warm.
- Spread the strawberry purée in a thin layer over the cream, or create a marbled effect by dotting it on top and dragging a skewer through the surface.
- Chill for at least 4 hours, until fully set. Lift from the pan, cut into bites about 3×3 cm (1¼×1¼ inches), and serve cold.
Nutritional Value
| Per serving (1 bite) | Amount |
|---|---|
| Calories | 145 kcal |
| Protein | 2.6 g |
| Fat | 9.4 g |
| Carbohydrates | 12.1 g |
| Sugars | 8.5 g |
| Fiber | 0.5 g |
| Sodium | 90 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Pan shape: for clean, even edges, use a springform pan or a pastry frame; parchment with overhang makes lifting out much easier.
- Without gelatin: substitute agar-agar (about 3g); simmer it in the cream mixture for 1 to 2 minutes. It sets at room temperature.
- Texture: do not overbeat the cream cheese, or the filling may turn loose; mix on low to medium speed until smooth.
- Flavor: add a pinch of cinnamon to the crust or a little lemon zest to the filling for extra brightness.
- Finishing touch: garnish with fresh strawberry slices and mint leaves just before serving for a clean, fresh contrast.
FAQ
Can I use frozen strawberries?
Yes. Thaw them completely and drain off any excess liquid, then cook the purée for about a minute longer to achieve the right thickness and a deeper berry flavor.
What can I use instead of gelatin if I want a fully gelatin-free version?
Agar-agar works well: use about 3g for this amount, dissolve it in part of the cream mixture, and boil for 1 to 2 minutes. Keep in mind that agar sets faster and firmer than gelatin.
How should I store them, and can I freeze the bites?
Store in an airtight container in the refrigerator for up to 3 to 4 days. They can be frozen for up to 2 months; wrap individually and thaw in the refrigerator for 6 to 8 hours.