Strawberry Crunch Cheesecake Bites

Instructions:

1. In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Gently fold in the whipped topping until fully combined and light in texture.
3. Fold in the chopped strawberries, mixing just until evenly distributed.
4. Cover the bowl and refrigerate the cheesecake mixture for 1 to 2 hours, or until firm enough to scoop.
5. In a separate bowl, combine the crushed golden cookies, crushed freeze-dried strawberries, and melted butter until a crumbly mixture forms.
6. Scoop about 1 tablespoon of the chilled cheesecake mixture and roll it into a ball.
7. Roll each ball in the strawberry crunch mixture, pressing lightly so the coating adheres.
8. Place the coated bites on a parchment-lined tray and refrigerate for at least 30 minutes before serving.

Variations

• Substitute chocolate sandwich cookies for the golden cookies to create a chocolate-strawberry crunch coating.
• Use freeze-dried raspberries instead of strawberries for a slightly tart flavor.
• Add a white chocolate drizzle over the chilled bites for a more decadent presentation.
• Mix in mini chocolate chips or crushed graham crackers for extra texture inside the cheesecake filling.

Tips

• Make sure the cream cheese is fully softened to avoid lumps in the cheesecake mixture.
• If the mixture feels too soft to roll, refrigerate it longer until it firms up.
• Keep the bites chilled until serving for the best flavor and texture.
• These cheesecake bites can be prepared a day in advance and stored in an airtight container in the refrigerator.