Delightful Strawberry Cheesecake Truffle Balls
These delightful strawberry cheesecake truffle balls are a sweet and creamy treat, perfect for any occasion. Made with a blend of cream cheese, graham crackers, and freeze-dried strawberries, they are coated in white chocolate for an irresistible finish.
Equipment
- Medium bowl
- Plastic wrap
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Fork or dipping tool
Ingredients
Truffle Base
- 8 oz (226g) cream cheese softened
- 1/2 cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 1/2 cup freeze-dried strawberries crushed into a powder or small pieces
Coating & Decoration
- 10-12 oz (280-340g) white chocolate chips or melting wafers
- Red or pink food coloring optional
- Sprinkles Optional Toppings
- extra crushed freeze-dried strawberries Optional Toppings
- dark chocolate Optional Toppings, for a drizzle
Instructions
Preparation
- In a medium bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth.
- Fold in graham cracker crumbs and crushed freeze-dried strawberries until just combined, avoiding overmixing.
Chilling & Rolling
- Cover the mixture and refrigerate for 1-2 hours until firm enough to roll.
- Scoop 1 tablespoon portions, roll into balls, and place on a parchment-lined baking sheet.
- Return the truffle balls to the refrigerator for another 30 minutes to firm them up.
Coating & Decoration
- Melt white chocolate in a microwave, stirring every 30 seconds until smooth; optionally, mix in food coloring.
- Dip each chilled truffle into the melted chocolate, letting excess drip off, then place back on the baking sheet.
- Immediately add sprinkles or crushed strawberries if desired, while the chocolate is still wet.
- Refrigerate for 15-30 minutes until the chocolate coating is completely set.
Notes
For best results, ensure the cream cheese is fully softened for a smooth base. When melting white chocolate, be careful not to overheat it to prevent seizing. If the chocolate becomes too thick, you can add a tiny bit of coconut oil or vegetable shortening to thin it out slightly. Store finished truffle balls in an airtight container in the refrigerator.