Strawberry Cheesecake Bombs

8 oz (225 g) cream cheese, softened
¼ cup powdered sugar
1 tsp vanilla extract
1 cup whipped topping (or freshly whipped cream)
10–12 fresh strawberries, hulled
1 cup crushed graham crackers
2 tbsp melted butter
White chocolate (optional, for coating)
Freeze-dried strawberry powder or extra graham cracker crumbs for garnish (optional)

Mix the softened cream cheese, powdered sugar, and vanilla until smooth.
Fold in the whipped topping until light and fluffy.
In a separate bowl, combine the crushed graham crackers with the melted butter.
Pat each strawberry dry.
Wrap each strawberry with a spoonful of the cheesecake mixture, shaping it into a ball.
Roll each ball in the graham cracker mixture to coat.
For an extra indulgent version, freeze the balls for 20–30 minutes, then dip them in melted white chocolate and let the chocolate set.
Chill for at least 1 hour before serving.

Keep refrigerated until ready to serve.
They’re best enjoyed within 2–3 days.
You can drizzle with melted dark chocolate or top with crushed freeze-dried strawberries for extra flavor and presentation.

These make about 10–12 cheesecake bombs, depending on the size of the strawberries.