Ingredients
Cheesecake Core:
8 oz (225 g) cream cheese, softened
1/2 cup (60 g) powdered sugar
1 tsp vanilla extract
1/2 cup (120 ml) heavy cream (whipped) or 1 cup frozen whipped topping (thawed)
Strawberry Layer:
1 cup strawberry jam or strawberry pie filling (thick gel consistency)
Outer Coating:
1 1/2 cups graham cracker crumbs (or crushed Nilla Wafers)
2 tbsp melted butter
Instructions
1. Make the Cheesecake Base:
In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth and creamy.
Fold in the whipped cream or whipped topping until fully combined.
Freeze the mixture for 30–45 minutes until firm enough to scoop.
2. Form the Cheesecake Centers:
Scoop 1-inch balls of the cheesecake mixture using a small cookie scoop or spoon.
Place them on a parchment-lined baking sheet and freeze for another 30 minutes until solid.
3. Coat with Strawberry & Crumbs:
Combine graham cracker crumbs and melted butter in a shallow bowl. Place the strawberry jam or gel in a separate small bowl.
Take each frozen cheesecake ball, dip it quickly into the strawberry coating, and then immediately roll it in the graham cracker crumbs until evenly coated.
4. Chill & Serve:
Return the bites to the parchment paper and freeze for 15–20 minutes to set before serving. Store leftovers in the refrigerator or freezer.