Strawberry Cheesecake Truffles
These strawberry cheesecake truffles are smooth, creamy, and bursting with strawberry flavor. Made with graham crackers, freeze-dried strawberries, cream cheese, and a sweet white chocolate coating, they're an easy no-bake dessert perfect for holidays, parties, and special occasions.
Equipment
- Food processor
- Mixing bowl
- Small cookie scoop
- Baking sheet or tray
- Parchment paper
- Microwave-safe bowl
- Fork or dipping tool
- Piping bag or zip-top bag (optional)
Ingredients
- 12 graham cracker sheets
- 1 ounce freeze-dried strawberries
- 8 ounces brick-style cream cheese, softened
- ¾ cup powdered sugar
- 16 ounces white chocolate or vanilla almond bark
Instructions
- Line a baking sheet or tray with parchment paper and set aside.
- Place the graham crackers in a food processor and pulse until fine crumbs form.
- Add the freeze-dried strawberries and blend again until evenly combined.
- If desired, reserve 1 tablespoon of the crumb mixture for decorating the finished truffles.
- Add the softened cream cheese and process until a smooth mixture forms.
- Add the powdered sugar and blend until fully incorporated and the mixture becomes thick and creamy.
- Using a small cookie scoop, portion the mixture into evenly sized mounds on the prepared tray.
- Transfer the tray to the freezer for 15 to 30 minutes to firm up the filling.
- Once chilled, roll each portion into a smooth ball.
- Melt the white chocolate or almond bark in a microwave-safe bowl, stirring until smooth.
- Using a fork or dipping tool, coat each truffle in the melted chocolate.
- Tap the fork gently on the edge of the bowl to remove excess coating.
- Return the coated truffles to the parchment-lined tray.
- If desired, drizzle additional melted white chocolate over the tops.
- Sprinkle with the reserved strawberry graham cracker crumbs or decorative sprinkles.
- Refrigerate for at least 1 hour, or until fully set.
- Serve chilled and store any leftovers in the refrigerator.
Notes
- Freeze-dried strawberries provide concentrated strawberry flavor without adding excess moisture.
- Brick-style cream cheese works best because it creates a firmer filling.
- If you do not have a food processor, use prepared graham cracker crumbs and mix the filling with an electric mixer.
- Chilling the truffles before dipping helps them hold their shape and makes coating easier.
- Decorate with pink or red sprinkles for Valentine's Day or special celebrations.
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 2 months and thaw in the refrigerator before serving.