Strawberry Cheesecake Truffles Recipe

Introduction

Strawberry Cheesecake Truffles are bite-sized delights that combine the creamy richness of cheesecake with the sweet tartness of strawberries. These no-bake treats are perfect for parties or a special dessert at home.

Ingredients

• 12 graham cracker sheets
• 1 oz bag freeze-dried strawberries
• 8 oz cream cheese, softened to room temperature (must be brick style cream cheese)
• 3/4 cup powdered sugar
• 16 oz white chocolate or vanilla almond bark

Instructions

1. Step 1: Crush the graham cracker sheets and freeze-dried strawberries into a fine powder using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin.
2. Step 2: In a medium bowl, combine the graham cracker and strawberry mixture with the softened cream cheese and powdered sugar, mixing thoroughly until smooth and well blended.
3. Step 3: Roll the mixture into small, even-sized balls about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
4. Step 4: Freeze the balls for at least 30 minutes to firm up before dipping.
5. Step 5: Melt the white chocolate or vanilla almond bark in a microwave-safe bowl, heating in 30-second intervals and stirring until fully melted and smooth.
6. Step 6: Dip each frozen ball into the melted chocolate, using a fork to cover completely. Allow excess chocolate to drip off, then place back on the parchment paper.
7. Step 7: Refrigerate the dipped truffles until the coating is set, about 15–20 minutes, then serve or store as desired.

Tips & Variations

• Use high-quality white chocolate for a smoother coating and better flavor.
• Add a sprinkle of crushed freeze-dried strawberries on top of the truffles before the chocolate sets for extra texture and color.
• Substitute vanilla almond bark with milk or dark chocolate for a different taste.
• Ensure cream cheese is softened to room temperature to blend easily without lumps.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. For longer storage, place them in the freezer for up to one month. To serve, thaw in the refrigerator for about 15 minutes before enjoying. Avoid storing at room temperature to prevent melting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture that can make the mixture too wet, so freeze-dried strawberries are preferred for a dry, concentrated flavor and proper texture.

Do I need to chill the truffles before dipping in chocolate?

Yes, chilling the truffle balls helps them hold their shape when dipped and prevents the coating from melting too quickly.

Strawberry Cheesecake Truffles Recipe

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Indulge in these delicious Strawberry Cheesecake Truffles, a no-bake treat combining the classic flavors of creamy cheesecake, tart freeze-dried strawberries, and sweet white chocolate coating. Perfect for parties, gifts, or a delightful dessert, these truffles offer a smooth, melt-in-your-mouth texture with a luscious strawberry twist.

• Author: Zane
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 20 minutes
• Yield: Approximately 24 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust and Filling

• 12 graham cracker sheets
• 1 oz bag freeze-dried strawberries
• 8 oz cream cheese, softened to room temperature (must be brick style cream cheese)
• 3/4 cup powdered sugar

Coating

• 16 oz white chocolate or vanilla almond bark

Instructions

1. Prepare the Ingredients: Crush the graham cracker sheets into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin. Grind the freeze-dried strawberries into a fine powder.
2. Make the Cheesecake Mixture: In a mixing bowl, combine the graham cracker crumbs, finely ground freeze-dried strawberries, softened cream cheese, and powdered sugar. Blend thoroughly with a hand mixer or stand mixer until the mixture is smooth and well combined, forming a thick dough-like consistency.
3. Form Truffles: Using a tablespoon or small cookie scoop, portion out the mixture and roll it into 1-inch balls using your hands. Place the balls on a baking sheet lined with parchment paper or a silicone mat.
4. Chill the Truffles: Refrigerate the cheesecake balls for at least 1 hour or until firm enough to dip without losing shape.
5. Melt the Chocolate: In a microwave-safe bowl, melt the white chocolate or almond bark in 20-second intervals, stirring between each interval until completely smooth.
6. Coat the Truffles: Using a fork or dipping tool, dip each cheesecake ball into the melted white chocolate, ensuring it is fully coated. Tap off any excess chocolate and place it back on the parchment-lined sheet.
7. Set and Serve: Allow the coated truffles to set at room temperature or refrigerate for quicker firming. Once set, store in an airtight container in the refrigerator until ready to serve.

Notes

• Make sure the cream cheese is softened to room temperature to ensure a smooth mixture.
• Freeze-dried strawberries provide intense flavor without adding moisture; substitute with finely chopped fresh strawberries only if excess moisture is managed.
• Use white chocolate or vanilla almond bark for the coating to create a firm, sweet shell that complements the cheesecake center.
• Store truffles in an airtight container in the refrigerator for up to 5 days.
• For a decorative touch, drizzle melted dark chocolate over the set truffles before serving.

Keywords: Strawberry Cheesecake Truffles, no-bake truffles, cream cheese dessert, white chocolate truffles, freeze-dried strawberries