Strawberry Cheesecake Truffles Recipe
Delightfully creamy and sweet, these Strawberry Cheesecake Truffles combine tangy cream cheese with fresh strawberries and a crisp graham cracker base, all enrobed in rich white chocolate. Perfect bite-sized treats for gatherings or a luxurious snack, these no-bake truffles are easy to prepare and irresistibly delicious.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 30 minutes
- Yield: 28 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
- 4 ounces (113g) full-fat brick cream cheese
- 1/3 cup (40g) confectioners’ sugar
- 1/3 cup (55g) finely diced strawberries
- 10 ounces (280g) white chocolate, coarsely chopped
Optional
- 1 drop red or pink food coloring
Instructions
- Prepare the baking sheet: Line a large baking sheet with parchment paper or a silicone baking mat and set it aside to keep the truffles from sticking during chilling.
- Mix the base: Using a handheld mixer or food processor, combine graham cracker crumbs, cream cheese, and confectioners’ sugar. Mix thoroughly until the mixture forms one cohesive clump; this may require some manual mixing with your hands. Gently fold in the diced strawberries with a silicone spatula or wooden spoon; the mixture will be wet from the strawberries.
- Form truffle balls and chill: Drop spoonfuls (about 1.5 to 2 teaspoons) of the mixture onto the prepared baking sheet. Refrigerate the tray for 30 minutes to allow the truffles to set, making them easier to roll smooth. After chilling, roll each piece into a smooth ball. Return the truffles to the refrigerator while you prepare the coating.
- Melt the white chocolate: Melt the white chocolate using a double boiler or microwave. For microwave melting, place chocolate in a medium heat-proof bowl and heat in 15-second increments, stirring between intervals until smooth and fully melted. Optionally, add a drop of red or pink food coloring and stir in the leftover chocolate for decorative drizzle.
- Coat the truffles: Using a spiral dipping tool or fork, dip each truffle completely into the melted white chocolate. Gently tap the tool on the side of the bowl to remove excess chocolate. Place the coated truffles back on the lined baking sheet.
- Decorate and chill: Drizzle colored chocolate over the coated truffles if desired. Refrigerate the truffles for another 30 minutes or until the chocolate has fully set. Serve chilled.
Notes
- Ensure strawberries are finely diced and as dry as possible to prevent the mixture from becoming too wet.
- Use full-fat cream cheese for the best rich and creamy texture.
- If you don’t have a dipping tool, a fork or spoon works well for coating the truffles.
- These truffles can be stored in an airtight container in the refrigerator for up to 5 days.
- For a firmer texture, freeze the truffles for 15 minutes before dipping.
