Strawberry Cheesecake Crunch Bites

 

Ingredients:

For the Cheesecake Filling:

8 oz cream cheese, softened

¼ cup powdered sugar

½ tsp vanilla extract

2 tbsp heavy cream

For the Strawberry Coating:

1 cup fresh strawberries, blended into a puree

2 tbsp sugar

1 tbsp cornstarch

½ tsp lemon juice

For the Crunch Coating:

10 graham crackers, finely crushed

¼ cup freeze-dried strawberries, crushed

2 tbsp melted butter

Directions:

Prepare the Cheesecake Filling: In a bowl, beat cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth and fluffy. Scoop into small balls and place them on a parchment-lined tray. Freeze for 30-40 minutes until firm.

Make the Strawberry Coating: In a small saucepan over medium heat, mix strawberry puree, sugar, cornstarch, and lemon juice. Stir continuously until thickened, about 2-3 minutes. Remove from heat and let it cool slightly.

Coat the Cheesecake Bites: Remove cheesecake balls from the freezer. Using a fork, dip each one into the strawberry mixture, ensuring they are fully coated. Place them back on the tray and freeze for 10 minutes to set.

Prepare the Crunch Topping: In a bowl, mix crushed graham crackers, freeze-dried strawberries, and melted butter until combined.

Final Assembly: Roll each strawberry-coated cheesecake bite in the crunch topping, pressing gently to ensure an even coating.

Serve & Enjoy: Enjoy these creamy, fruity, and crunchy bites immediately or store in the fridge until ready to serve.