Ingredients
→ Cheesecake Filling
8 oz Cream Cheese, full-fat preferred or reduced-fat as an alternative
1 tsp Pure Vanilla Extract
1 cup Heavy Whipping Cream, well-chilled
1/2 cup Powdered Sugar, adjustable to taste
→ Crunch Coating
1 package Golden Oreos, crushed (or substitute with vanilla wafers or graham crackers)
1 package Strawberry Gelatin Powder (or use crushed freeze-dried strawberries as a natural alternative)
4 tbsp Unsalted Melted Butter
Steps
In a bowl, combine crushed Golden Oreos and strawberry gelatin powder. Pour in melted butter and mix until the mixture resembles wet sand, crumbly yet cohesive when pressed.
Beat cream cheese in a large mixing bowl until smooth and fluffy. Add pure vanilla extract and powdered sugar, mixing well. Whip heavy cream in a separate bowl until stiff peaks form, then gently fold it into the cream cheese mixture until fully combined.
Using a cookie scoop or hands, portion the cheesecake mixture into 1-inch balls. Place on a lined baking sheet and freeze for 20-30 minutes, or until firm.
Roll each frozen cheesecake ball in the Oreo crunch coating, pressing gently to ensure thorough sticking.
Enjoy immediately or store in an airtight container in the refrigerator for up to 3 days.
Tips
- For best results, ensure the heavy cream is thoroughly chilled before whipping.
- Allow strawberry crunch cheesecake bites to thaw slightly if stored in the freezer before serving.
Required Tools
- Mixing bowl
- Hand mixer
- Cookie scoop
- Baking sheet