Strawberry Cheesecake Truffle Balls
These delightful Strawberry Cheesecake Truffle Balls are a no-bake treat combining the creamy tang of cheesecake with the sweet flavor of strawberries, all coated in white chocolate.
Equipment
- large mixing bowl
- electric mixer
- parchment paper
- baking sheet
- microwave-safe bowl
Ingredients
Truffle Base
- 8 ounces full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 ½ cups graham cracker crumbs
- ½ cup freeze-dried strawberries, crushed into a powder
- 1 teaspoon vanilla extract
Coating and Garnish
- 10-12 ounces white chocolate melts or chips
- additional crushed freeze-dried strawberries, sprinkles, or a drizzle of dark chocolate Optional
Instructions
Preparation
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until it is smooth and creamy.
- Gradually add powdered sugar, mixing until incorporated, then stir in graham cracker crumbs, powdered freeze-dried strawberries, and vanilla extract until well combined into a thick dough.
Chilling and Shaping
- Cover the bowl and refrigerate the mixture for at least 30 minutes to 1 hour to firm up the dough.
- Once chilled, scoop 1 tablespoon portions and roll them into smooth balls, placing them on a parchment-lined baking sheet.
Coating and Decoration
- Melt the white chocolate in a microwave-safe bowl according to package directions, stirring until smooth.
- Dip each truffle into the melted white chocolate, ensuring full coverage, and gently tap off any excess chocolate.
- Place the coated truffle back on the baking sheet and immediately decorate with optional crushed freeze-dried strawberries, sprinkles, or dark chocolate drizzle before the chocolate sets.
- Allow the chocolate to set completely at room temperature or in the refrigerator for 15-20 minutes before serving.
Notes
For even easier coating, you can freeze the rolled truffle balls for 10-15 minutes while preparing the chocolate coating. Store finished truffles in an airtight container in the refrigerator.