Ingredients:

  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • ½ cup fresh strawberries, chopped
  • 5 cups crispy rice cereal
  • 1 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup whole milk
  • ½ tsp salt
  • ½ tsp cinnamon (optional)
  • 1-2 cups vegetable oil (for frying)
  • Powdered sugar (for dusting)

Instructions:

  1. In a mixing bowl, combine softened cream cheese, sugar, and vanilla extract. Mix until smooth and creamy, then fold in the chopped strawberries.
  2. Chill in the refrigerator for 30 minutes to firm up.
  3. Once the filling is chilled, scoop about 1 tablespoon of filling and form into small balls.
  4. Dredge each ball in flour, dip into beaten egg, then coat with crispy rice cereal.
  5. Heat vegetable oil in a frying pan over medium heat until it reaches 350°F (175°C).
  6. Carefully lower the coated cheesecake balls into the hot oil; fry in batches to avoid overcrowding.
  7. Cook until golden brown, about 2-3 minutes on each side.
  8. Remove treats with a slotted spoon and place them on a baking sheet lined with parchment paper.
  9. Dust with powdered sugar while still warm, then serve immediately.