Strawberry Crunch Cheesecake Bites: A Perfect Miniature Delight

In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
Press the mixture into the bottom of a mini muffin tin or silicone mini muffin molds, creating a compact crust.
Bake for 5-7 minutes, or until the crust is golden brown. Remove from the oven and let it cool completely.
Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the powdered sugar, sour cream, and vanilla extract, and continue beating until fully combined and smooth.
Gently fold in the whipped heavy cream until well incorporated. Be careful not to deflate the whipped cream.
Spoon the cheesecake filling on top of the cooled graham cracker crust in the mini muffin tin, filling each mold almost to the top.
Prepare the Strawberry Crunch Topping:

In a small bowl, mix together the crushed freeze-dried strawberries, graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly combined and crunchy.
Spoon a generous amount of the strawberry crunch mixture over the top of each cheesecake bite, pressing it down lightly so it sticks.
Chill the Cheesecake Bites:

Refrigerate the cheesecake bites for at least 4 hours, or preferably overnight, to allow them to set properly.
Once set, carefully remove the bites from the muffin tin or silicone molds.
Serve:

Serve the Strawberry Crunch Cheesecake Bites chilled. Enjoy their creamy filling with a delightful crunch from the strawberry topping!
Serving and Storage Tips: