🍓 Strawberry Crunch Cheesecake Bites — Full Recipe

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🍓 Strawberry Crunch Cheesecake Bites — Full Recipe

🛒 Ingredients

Cheesecake Filling:

16 oz (450 g) cream cheese, softened

½ cup granulated sugar

½ cup sour cream (adds creaminess and tang)

1 tsp vanilla extract

1 tbsp lemon juice (optional, for slight tang & freshness)

Pinch of salt

Strawberry Crunch Coating:

1 cup Golden Oreo cookies (or vanilla wafers), crushed finely

1 cup freeze-dried strawberries, crushed finely

3 tbsp unsalted butter, melted

Optional Topping:

Melted white chocolate (for drizzling)

🥣 Instructions

1️⃣ Prepare Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy (about 2–3 minutes).

2. Add granulated sugar and beat again until fully combined and fluffy.

3. Mix in sour cream, vanilla extract, lemon juice, and a pinch of salt. Beat until smooth and silky.

4. Cover the bowl and refrigerate the cheesecake mixture for 30–45 minutes — this makes it easier to shape into balls.

2️⃣ Shape the Bites

1. Once chilled, use a small cookie scoop or spoon to portion the cheesecake mixture into small balls (about 1–1.5 inches in diameter).

2. Place the balls on a baking tray lined with parchment paper.

3. Freeze the tray for 30 minutes to help them firm up and hold shape.

3️⃣ Make the Strawberry Crunch Coating

1. In a food processor or using a ziplock bag & rolling pin, crush the Golden Oreos (cream removed) and freeze-dried strawberries until you get fine crumbs.

2. Transfer to a bowl, add melted butter, and mix well until the crumbs are slightly moistened and hold together when pressed.

4️⃣ Coat the Cheesecake Bites

1. Remove cheesecake balls from the freezer.

2. Roll each ball gently in the strawberry crunch coating, pressing lightly so the crumbs stick well.

3. Return to the tray and refrigerate for at least 1 hour (or keep chilled until serving).

5️⃣ Optional Finishing Touch

Drizzle with melted white chocolate for extra sweetness and an elegant look.