Ingredients
Equipment
Method
- Crush the vanilla wafer cookies using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin until they resemble fine sand.
- In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy (2-3 minutes). Ensure there are no lumps.
- Gradually add the powdered sugar to the cream cheese mixture, mixing on low speed until fully incorporated. Stir in the vanilla extract and salt.
- Add the crushed vanilla wafer cookies and freeze-dried strawberries to the cream cheese mixture. Mix until everything is evenly combined. The mixture should be slightly sticky but not overly wet.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the mixture to firm up.
- Once chilled, remove the mixture from the refrigerator. Use a small cookie scoop or your hands to roll the mixture into 1-inch balls.
- If desired, roll the balls in your favorite toppings, such as sprinkles, melted white chocolate, crushed vanilla wafers, or extra freeze-dried strawberry powder.
- Place the coated balls on a baking sheet lined with parchment paper and refrigerate for another 15-20 minutes to allow the toppings to set.
- Serve cold and store in an airtight container in the refrigerator for up to 5 days.
Notes
For best results, ensure the cream cheese and butter are fully softened to room temperature. Crush the freeze-dried strawberries as finely as possible for even flavor distribution. Don't overmix the ingredients to avoid a tough texture. Chilling is crucial for the balls to hold their shape. Get creative with toppings to personalize your berry bites. These can be made ahead and stored in the refrigerator for up to 2 days before rolling. For a lemon twist, add 1-2 teaspoons of lemon zest to the mixture.