Preheat your oven to 325°F (163°C). Line a mini muffin tin or an 8×8-inch pan with parchment paper.

In a medium bowl, mix the crushed graham crackers or golden Oreos with melted butter until well combined. Press the mixture firmly into the bottom of the mini muffin cups or the baking pan to form the crust. Set aside.

In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.

Add the eggs one at a time, beating well after each addition. Stir in the sour cream, vanilla extract, and strawberry puree (or jam) until fully combined.

Pour the cheesecake mixture over the prepared crust. If using a mini muffin tin, fill each cup about 3/4 full. Bake for 20-25 minutes for mini bites, or 35-40 minutes for a larger pan, until the center is set but still slightly jiggly. Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.

In a small bowl, mix the crushed golden Oreos, crushed freeze-dried strawberries, and melted butter until combined. The mixture should resemble coarse crumbs.

Once the cheesecake is chilled, remove the cheesecake bites from the muffin tin or cut the larger cheesecake into bite-sized squares. Roll or sprinkle the strawberry crunch topping over the top of each bite, pressing lightly to adhere.

For extra indulgence, dip each cheesecake bite into melted white chocolate and place on a parchment-lined baking sheet. Let the chocolate set in the refrigerator for 15-20 minutes.

Enjoy these delicious and fun Strawberry Crunch Cheesecake Bites—perfectly creamy cheesecake bites with a sweet strawberry crunch coating!