Strawberry Cheesecake Truffles Recipe
Delicious and easy-to-make Strawberry Cheesecake Truffles combining creamy cheesecake filling with a crunchy graham cracker base, coated in smooth white chocolate and garnished with freeze-dried strawberries or extra crumbs. Perfect bite-sized treats for dessert or special occasions.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 24 truffles
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ½ tsp vanilla extract
- ½ cup freeze-dried strawberries, finely crushed
- ½ cup graham cracker crumbs
Coating
- 8 oz white chocolate, melted
- 1 tbsp coconut oil or vegetable shortening
Garnish (Optional)
- Extra crushed freeze-dried strawberries
- Graham cracker crumbs
- Drizzle of melted dark or white chocolate
Instructions
- Make the Cheesecake Filling: In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Stir in the crushed freeze-dried strawberries and graham cracker crumbs until fully combined. Chill the mixture in the refrigerator for 30 minutes to firm up.
- Shape the Truffles: Scoop small portions of the chilled cheesecake mixture and roll them into bite-sized balls with your hands. Place the balls on a parchment-lined tray and freeze them for at least 1 hour until they are solid.
- Coat in White Chocolate: Melt the white chocolate along with the coconut oil or vegetable shortening in a microwave-safe bowl, stirring frequently until the mixture is smooth. Dip each frozen truffle into the melted chocolate, coating it completely. Use a fork to lift the truffle out and let any excess chocolate drip off. Place the coated truffles back on the parchment-lined tray.
- Garnish & Set: While the chocolate coating is still wet, sprinkle the truffles with extra crushed freeze-dried strawberries or graham cracker crumbs and optionally drizzle with melted dark or white chocolate. Chill the coated truffles in the refrigerator for 15 to 20 minutes until the chocolate has fully set.
- Serve & Enjoy: Once set, serve the strawberry cheesecake truffles immediately or store them in an airtight container in the refrigerator for up to one week.
Notes
- Use softened cream cheese at room temperature to ensure a smooth cheesecake filling.
- Freeze-dried strawberries add intense flavor without watering down the filling.
- Freezing the truffles before dipping helps the coating set quickly and prevents melting.
- Coconut oil helps smooth out the white chocolate for easier dipping; vegetable shortening is an alternative.
- Store truffles in an airtight container in the fridge for up to one week for best freshness.
- For a richer flavor, consider using high-quality white chocolate and garnishing with a drizzle of dark chocolate.
Find it online: https://lovelycooks.com/strawberry-cheesecake-truffles-recipe/
