Strawberry Cheesecake Truffle Balls
Delightful no-bake truffles that combine creamy cheesecake and sweet strawberries, coated in elegant white chocolate.
Ingredients
For the Truffles
- 8 oz cream cheese, softened Make sure the cream cheese is at room temperature.
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup fresh strawberries, finely chopped or mashed For a stronger flavor, use more strawberries or add strawberry puree.
- 1/2 cup graham cracker crumbs
- 8 oz white chocolate, melted Melt in a heatproof bowl over double boiler or microwave.
- 1/4 cup freeze-dried strawberries, crushed Optional for extra flavor and decoration.
Instructions
Preparation
- In a medium-sized mixing bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar and vanilla extract, then beat until fully combined.
- Gently fold in the chopped or mashed strawberries and graham cracker crumbs.
- Use your hands or a small cookie scoop to roll the cheesecake mixture into 1-inch balls.
- Place the truffles on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
Coating
- Melt the white chocolate in a heatproof bowl over a double boiler or in the microwave in 20-second intervals, stirring between each, until smooth and completely melted.
- Once the truffles are firm, dip each one into the melted white chocolate, coating them evenly. Use a fork to lift the truffle out and allow any excess chocolate to drip off.
- If desired, sprinkle the crushed freeze-dried strawberries on top for extra color and flavor.
- Place the coated truffles back onto the parchment-lined baking sheet and refrigerate them for another 30 minutes to set the chocolate coating.
Notes
Store the truffle balls in an airtight container in the refrigerator for up to a week. To keep them from sticking together, you may want to place parchment paper between layers of truffles. For a fun twist, try adding a splash of lemon juice for a hint of tartness or using different berries.