Ingredients
Method
- Prepare the Cheesecake Filling
- Add the softened cream cheese to a medium mixing bowl.
- Beat until smooth and fluffy.
- Add the powdered sugar and vanilla extract.
- Mix until fully combined.
- Stir in the heavy cream if using.
- Cover and refrigerate for 30–45 minutes until firm enough to scoop.
- Roll the Cheesecake Bites:
- Line a baking sheet or tray with parchment paper.
- Scoop small portions of the chilled cheesecake mixture using a cookie scoop or spoon.
- Roll each portion into a smooth ball.
- Arrange the balls on the prepared tray.
- Refrigerate for 20–30 minutes until firm.
- Prepare the Crunch Coating:
- Combine the crushed cookies or graham crackers with the melted butter.
- Mix until the crumbs are evenly coated.
- Set aside.
- Prepare the Strawberry Coating:
- Warm the strawberry preserves in the microwave or a small saucepan until smooth and pourable.
- Stir in water or milk if needed to thin the coating.
- Allow the coating to cool slightly before using.
- Coat the Cheesecake Bites:
- Dip each chilled cheesecake ball into the strawberry coating.
- Allow any excess coating to drip off.
- Immediately roll the coated ball in the buttery cookie crumbs.
- Gently press the crumbs onto the surface for full coverage.
- Return the coated bites to the parchment-lined tray.
- Chill and Serve:
- Refrigerate the coated bites for at least 1 hour to set.
- Serve chilled.
- Garnish with fresh strawberries if desired.
Notes
Use full-fat cream cheese for the creamiest texture.
Chill the filling before rolling to make shaping easier.
If the coating becomes too thick, stir in a little milk until smooth.
Freeze the cheesecake balls for 15 minutes before dipping for easier coating.
Store chilled until ready to serve.
Chill the filling before rolling to make shaping easier.
If the coating becomes too thick, stir in a little milk until smooth.
Freeze the cheesecake balls for 15 minutes before dipping for easier coating.
Store chilled until ready to serve.