Strawberry Cheesecake Truffle Balls

Why You’ll Love This Recipe

• Only 5 ingredients needed

• No baking required

• Creamy, fruity, and indulgent flavor

• Perfect for gifting, parties, or special occasions

• Can be made ahead and stored for convenience

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)

• 4 oz full-fat brick cream cheese

• 1/3 cup confectioners’ sugar

• 1/3 cup finely diced strawberries

• 10 oz white chocolate, coarsely chopped

• Optional: 1 drop red or pink food coloring

Directions

1. Line a baking sheet with parchment paper or a silicone mat.

2. Using a handheld mixer or food processor, mix graham cracker crumbs, cream cheese, and confectioners’ sugar until the mixture clumps together. Stir in diced strawberries.

3. Scoop small portions of the mixture (about 1.5–2 teaspoons each) and place onto the baking sheet. Refrigerate for 30 minutes to firm up.

4. Once chilled, roll into smooth balls and refrigerate again while melting the chocolate.

5. Melt white chocolate using a double boiler or in the microwave in 15-second increments, stirring until smooth.

6. Dip each truffle in melted chocolate, letting the excess drip off before placing back onto the lined sheet.

7. If desired, color leftover chocolate with food coloring and drizzle over truffles for decoration.

8. Refrigerate for 30 minutes until the chocolate is set before serving.

Servings and timing

• Yield: About 28 truffles

• Prep Time: 1 hour

• Chill Time: 30 minutes

• Total Time: 1 hour 30 minutes

Variations

• Swap white chocolate for milk or dark chocolate for a richer flavor.

• Use freeze-dried strawberries instead of fresh for a firmer texture.

• Add crushed freeze-dried raspberries for a tangy twist.

• Roll truffles in graham cracker crumbs or shredded coconut instead of dipping in chocolate.

• Add a splash of strawberry or vanilla extract for extra flavor.

Storage/Reheating

Store truffles in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 2 months. Place parchment paper between layers to prevent sticking. Thaw overnight in the refrigerator before serving.

FAQs

Can I use frozen strawberries?

Yes, but make sure they are completely thawed and drained well to avoid excess moisture.

Why are my truffles too wet?

Strawberries release water—pat them dry with paper towels before mixing into the filling.

Can I make these ahead of time?

Yes, you can prepare the truffle mixture up to 3 days in advance and coat them in chocolate just before serving.

Can I use chocolate chips instead of chopped chocolate?

Yes, but chop them finely or add a small amount of coconut oil to help with smooth melting.

Do I need a food processor?

No, you can crush the graham crackers in a zip-top bag and mix everything with a hand mixer or spoon.

Can I use flavored cream cheese?

Plain full-fat cream cheese works best, but strawberry cream cheese can be used for extra flavor.

Can I skip the chocolate coating?

Yes, you can roll the truffles in graham cracker crumbs, cocoa powder, or powdered sugar instead.

How do I keep the chocolate coating smooth?

Make sure the truffles are well-chilled before dipping and tap off excess chocolate gently.

Can I double the recipe?

Yes, simply double the ingredients and work in batches for dipping.

Are these truffles freezer-friendly?

Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.

Conclusion

Strawberry Cheesecake Truffles are the perfect balance of creamy, fruity, and sweet, with a satisfying crunch from the chocolate shell. Easy to make with simple ingredients, they’re ideal for gifting, entertaining, or just treating yourself. Make a batch ahead of time, and you’ll always have an elegant little dessert ready to impress.

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