Ingredients
Scale
- 1 cup crushed vanilla wafer cookies
- 4 tablespoons melted butter
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup freeze-dried strawberries, crushed
- 1/2 cup fresh strawberries, chopped
Instructions
- In a bowl, combine crushed vanilla wafer cookies and melted butter until mixture resembles wet sand.
- Press the cookie mixture firmly into the bottom of mini muffin liners or a silicone mold to form the crust.
- In a separate bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture to create the cheesecake filling.
- Spoon or pipe the cheesecake filling over the crust in each muffin liner or mold.
- Sprinkle crushed freeze-dried strawberries on top of the cheesecake layer.
- Top each bite with a small piece of fresh strawberry.
- Refrigerate for at least 2 hours or until set before serving.
Notes
For best results, use chilled heavy cream and softened cream cheese to achieve a smooth filling. These bites can be stored in the refrigerator for up to 3 days. Freeze-dried strawberries add a nice crunch and intense flavor contrast.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg