Delight in these luscious Strawberry Cheesecake Truffles, combining creamy cheesecake filling with the sweet crunch of freeze-dried strawberries and graham cracker crumbs, all coated in smooth white chocolate. Perfect bite-sized treats for dessert or special occasions.
Total Time:1 hour 35 minutes
Yield:24 servings
Ingredients
Cheesecake Filling
8 oz cream cheese, softened
½ cup powdered sugar
½ tsp vanilla extract
½ cup freeze-dried strawberries, finely crushed
½ cup graham cracker crumbs
Coating
8 oz white chocolate, melted
1 tbsp coconut oil or vegetable shortening
Garnish (Optional)
Extra crushed freeze-dried strawberries
Graham cracker crumbs
Drizzle of melted dark or white chocolate
Instructions
Make the Cheesecake Filling: In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Stir in the crushed freeze-dried strawberries and graham cracker crumbs until fully combined. Chill in the refrigerator for 30 minutes to firm up.
Shape the Truffles: Scoop small portions of the chilled mixture and roll them into bite-sized balls. Place the balls on a parchment-lined tray and freeze for at least 1 hour until solid.
Coat in White Chocolate: Melt the white chocolate and coconut oil together in a microwave-safe bowl, stirring until smooth and well combined. Dip each frozen truffle into the melted chocolate to coat completely. Use a fork to lift each truffle and allow excess chocolate to drip off. Place coated truffles back on the parchment-lined tray.
Garnish & Set: While the chocolate coating is still wet, sprinkle with extra crushed freeze-dried strawberries or graham cracker crumbs for decoration. Chill the truffles in the fridge for 20 minutes until the chocolate sets firmly.
Serve & Enjoy: Serve the chilled truffles as a delightful dessert bite. Store any leftovers in an airtight container in the refrigerator for up to one week.
Notes
For a dairy-free version, substitute cream cheese with a vegan cream cheese alternative.
Freeze-dried strawberries add intense flavor; if unavailable, finely chopped fresh strawberries can be used but will affect texture and shelf life.
Ensure truffles are well frozen before dipping to prevent melting or cracking of the chocolate coating.
Use coconut oil to thin the white chocolate for smoother and shinier coating.
Store truffles in a cool place or refrigerator to maintain shape and freshness.
