Description
Delightful Strawberry Crunch Cheesecake Bites that are easy to make and perfect for any occasion.
Ingredients
- 16 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- ½ cup heavy whipping cream, cold
- 18 golden vanilla sandwich cookies or vanilla cream cookies
- 1 cup freeze-dried strawberries
- 3 tablespoons unsalted butter, melted
- ½ cup white chocolate chips (optional)
- 1 teaspoon coconut oil (optional)
- 1–2 tablespoons strawberry jam (optional)
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar, vanilla extract, and lemon juice. Beat again until fully combined, scraping down the sides of the bowl as needed.
- In a separate bowl, beat the cold heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. Avoid overmixing so the filling stays light.
- Cover the bowl and refrigerate the cheesecake filling for 1–2 hours, or until firm enough to shape.
- Place the vanilla cookies and freeze-dried strawberries in a food processor. Pulse until you have a mixture of fine crumbs and small crunchy pieces.
- Transfer to a bowl and stir in the melted butter until the crumbs are lightly moistened and clump together when pressed.
- Line a baking sheet with parchment paper.
- Using a small cookie scoop or tablespoon, portion the chilled cheesecake mixture into 20–24 pieces. Roll each portion gently between your palms to form a ball.
- Roll each cheesecake ball in the strawberry crunch mixture, gently pressing the crumbs onto the surface so they adhere.
- Place the coated bites on the prepared baking sheet.
- Place the white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 15–20-second intervals, stirring between each interval, until melted and smooth.
- Stir in the strawberry jam if desired, then drizzle lightly over the cheesecake bites.
- Refrigerate the finished bites for at least 1–2 hours, or until firm enough to serve.
- Keep refrigerated until ready to enjoy for the best texture and flavor.
Notes
- For faster chilling, spread the cheesecake mixture in a shallow container before refrigerating.
- If you don’t have a food processor, crush the cookies and strawberries in sealed bags with a rolling pin.
- Keep the bites refrigerated for optimal texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg