Strawberry Crunch Cheesecake Balls (Recipe for Printing)
Creamy vanilla cheesecake bites with fresh strawberries and crunchy golden coating - the ultimate no-bake summer dessert treat.
# What You’ll Need:
→ Cheesecake Filling
01 -
225 g cream cheese, softened
02 -
70 g granulated sugar
03 -
1 tsp pure vanilla extract
04 -
240 ml heavy whipping cream, cold
05 -
2 tbsp powdered sugar
06 -
100 g finely chopped fresh strawberries
→ Strawberry Crunch Coating
07 -
100 g crushed Golden Oreos or vanilla sandwich cookies
08 -
2 tbsp freeze-dried strawberry crumbs (or strawberry gelatin powder)
09 -
2 tbsp melted butter
→ Optional Garnish
10 -
Fresh strawberries, halved
11 -
Melted white chocolate for drizzling
# Steps to Prepare:
01 -
In a food processor, blend the cookies and freeze-dried strawberries until finely crushed. Add the melted butter and mix until evenly combined. Spread on a baking sheet and bake for 5 minutes at 180°C, then let it cool completely for a crispy texture.
02 -
In a large bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth. In a separate bowl, whip cold heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. Fold in the chopped strawberries and refrigerate for 30 minutes to firm up.
03 -
Scoop out portions of the chilled mixture and roll into balls (about 2.5 cm in diameter). Roll each cheesecake ball in the cooled strawberry crunch coating until fully covered.
04 -
Place on parchment paper, top each with half a strawberry if desired, and refrigerate for at least 1 hour before serving.
# Helpful Advice:
01 -
For extra crunch, toast the coating longer (6-7 minutes).
02 -
You can replace Golden Oreos with digestive biscuits or vanilla wafers.
03 -
Add a drizzle of melted white chocolate for a bakery-style finish.
04 -
Best enjoyed chilled within 3 days. Do not freeze.