Ingredients
16 oz (450 g) cream cheese, softened
1 cup (240 ml) heavy whipping cream or Cool Whip
1 cup (120 g) powdered sugar
1 teaspoon vanilla extract
For the Strawberry Crunch Coating:
1 cup golden sandwich cookies, crushed
½ cup freeze-dried strawberries, crushed
3 tablespoons butter, melted
Instructions:
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract, mixing until fully combined.
If using heavy whipping cream, whip it in a separate bowl until stiff peaks form, then gently fold it into the cream cheese mixture. If using Cool Whip, fold it directly into the mixture.
Refrigerate the cheesecake mixture for 30–60 minutes until firm enough to handle.
In a separate bowl, combine the crushed cookies, crushed freeze-dried strawberries, and melted butter until evenly mixed.
Scoop small portions of the chilled cheesecake mixture and roll into bite-sized balls.
Roll each cheesecake bite in the strawberry crunch coating, pressing gently to adhere.
Place the coated bites on a parchment-lined tray and refrigerate until set.
Enjoy!