Strawberry Cheesecake Bombs
Ingredients
For the Cheesecake Filling
8 oz (225 g) cream cheese, softened
¼ cup powdered sugar
1 tsp vanilla extract
½ cup fresh strawberries, finely diced
For the Coating
2 cups white chocolate chips or white candy melts
1 tsp coconut oil or vegetable shortening (optional, for smoother melting)
Optional Toppings
Freeze-dried strawberry crumbs
Graham cracker crumbs
Pink sprinkles
Melted milk or dark chocolate for drizzling
Instructions
In a medium bowl, beat the softened cream cheese until smooth.
Add the powdered sugar and vanilla extract, then mix until creamy.
Gently fold in the diced strawberries.
Scoop about 1 tablespoon of the mixture onto a parchment-lined baking tray. Freeze for 1–2 hours, or until firm.
Melt the white chocolate with the coconut oil in 20-second intervals in the microwave, stirring until smooth.
Using a fork or dipping tool, coat each frozen cheesecake ball completely in the melted white chocolate. Let the excess drip off.
Place back on the parchment paper and immediately sprinkle with freeze-dried strawberry crumbs, graham cracker crumbs, or sprinkles before the coating sets.
Refrigerate for 15–20 minutes until the chocolate hardens.
Serving
Serve chilled for the best creamy texture. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Enjoy! 🍓🍰
