Strawberry Crunch Cheesecake Bites (Printer-Friendly Version)
Cream cheese and crunchy strawberry bites chilled for a luscious, handheld sweet treat with vibrant flavor.
# Ingredients Needed:
→ Crunch Coating
01 -
15 Golden Oreo cookies, crushed (about 1 1/4 cups)
02 -
1 tablespoon strawberry gelatin powder
03 -
2 tablespoons unsalted butter, melted
→ Cheesecake Filling
04 -
225 grams (8 oz) full-fat cream cheese, softened
05 -
1/2 cup powdered sugar, sifted
06 -
1 teaspoon pure vanilla extract
07 -
120 ml (1/2 cup) heavy whipping cream, cold
# Step-by-Step Directions:
01 -
Combine crushed Golden Oreos with strawberry gelatin powder in a bowl. Stir in melted butter until the mixture resembles damp sand and slightly clumps together. Set aside.
02 -
Beat softened cream cheese in a large bowl with a mixer until light and fluffy. Add vanilla extract and sifted powdered sugar, mixing until smooth and lump-free.
03 -
In a chilled bowl, whip the cold heavy cream with a hand mixer until stiff peaks form, ensuring it holds shape without graininess.
04 -
Gently fold the whipped cream into the cream cheese base using broad motions to maintain airiness. Avoid overmixing to keep the texture light.
05 -
Scoop bite-sized portions using a cookie scoop or hands, placing them on a lined baking sheet. Freeze for 20-30 minutes until firm but not frozen solid.
06 -
Roll each chilled ball in the prepared crunchy strawberry Oreo mixture, pressing gently to evenly coat. Return to the baking sheet.
07 -
Refrigerate coated bites until ready to serve. Store in a single layer in an airtight container, separating layers with parchment paper if stacking.
# Helpful Hints:
01 -
Chill mixing bowls and beaters before whipping cream to achieve faster stiff peaks.
02 -
Using crushed freeze-dried strawberries instead of gelatin powder offers a natural color and flavor alternative.
03 -
Freeze plain cheesecake balls for up to two weeks; coat with crunch layer just before serving to maintain crispness.