Strawberry Crunch Cheesecake

If you're after something sweet, creamy, and crunchy all at once, these Strawberry Cheesecake Crunch Bites totally hit the spot. Every piece bursts with a strawberry kick thanks to those freeze-dried berries, and they're awesome to look at too. They're a snap to whip up for gatherings or just whenever you want a treat that's not boring.

INGREDIENTS

• Strawberry glaze: 1 cup (grab it at the store or make some at home), for dunking
• Freeze-dried strawberries: 1/2 cup, smashed up for bright color and extra strawberry zip in the coating
• Unsalted butter: 1/4 cup, melted and ready for the coating blend
• Granulated sugar: 1/4 cup, tossed in for some coating sweetness
• Graham crackers: 1 cup, turned into crumbs to go on the outside
• Strawberry puree: 1/4 cup (you can use fresh or frozen berries), for mixing into the filling
• Vanilla extract: 1 tsp, to jazz up the filling
• Powdered sugar: 1/4 cup, to make the filling nice and sweet
• Cream cheese: 8 oz, get it soft for the filling

INSTRUCTIONS

Step 7:

Once everything’s coated, slide them onto a baking tray lined with parchment and pop them back in the fridge for at least an hour so they keep their shape when you eat them.

Step 6:

Give each glazed ball a roll in your graham cracker and strawberry mix so they get covered all the way around.

Step 5:

Take every cheesecake ball and dunk it in the glaze. Let anything extra drip off before moving on.

Step 4:

Once your cheesecake stuff isn't too soft, scoop little 1-inch rounds. You can use a mini scoop or just your hands.

Step 3:

In another bowl, stir together graham cracker crumbs, regular sugar, melted butter, and crushed freeze-dried berries. Let that chill out till you need it.

Step 2:

Chill that cheesecake mixture in the fridge for 30 minutes so it firms up.

Step 1:

Mix up the softened cream cheese, powdered sugar, vanilla, and strawberry puree until there are no lumps left. It should look smooth and taste great.

Serving and Storage Tips

• Keep these cold for the best flavor and crunch.
• Leftovers? Pop 'em in a sealed container in the fridge and they'll stay good for around three days.

Helpful Notes

• Want the strawberry flavor to really sing? Toss in a drop of strawberry extract into the creamy part.
• For an easy time working with them, put the bites in the freezer 15 minutes before the coating step for an extra firm ball.

Tips from Well-Known Chefs

• Chef Tip: Good freeze-dried strawberries will give you the prettiest look and best hit of strawberry flavor in your crunch mix.
• Chef Tip: For a super silky coat, blend the graham cracker and strawberry bits in your food processor before rolling your bites.

The Fun of Strawberry Cheesecake Bites

Get all the sweet and creamy layers you love in cheesecake with these bite-sized cuties, perfect when you don't wanna mess around with a fork and plate.

FAQs

Could I make these the night before?

Yep! Whip them up one day, stash in your fridge, and they're good to go tomorrow.

How do I get the bites to hold their shape better?

Just leave them in the fridge for a while longer or freeze them a bit before coating for extra firmness.

What if I wanna try some different flavors?

Mix in a little lemon zest to the filling for a zippy, fresh twist.

What else can I roll them in?

Try using crushed cookies, chopped nuts, or even coconut shreds for a new crunch.

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Summary

Strawberry Crunch Cheesecake Bites are a tasty combo of smooth cheesecake and crunchy, sweet coating. Made with a creamy filling and coated with crushed graham crackers and freeze-dried strawberries for an extra kick of flavor, they're excellent for events or just a quick dessert. Chill before serving for the best taste and crunch.