Strawberry Cheesecake Truffle Balls Recipe

Introduction

These Strawberry Cheesecake Truffle Balls combine creamy cheesecake goodness with a delicate crunch and a burst of strawberry flavor. Perfect as bite-sized treats, they’re easy to make and sure to impress at any gathering.

Ingredients

• 8 ounces cream cheese, softened
• 1 cup crushed graham crackers
• 1/2 cup finely chopped freeze-dried strawberries
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 8 ounces white chocolate or white candy melts
• 2 tablespoons crushed freeze-dried strawberries for garnish (optional)

Instructions

1. Step 1: In a medium mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Step 2: Stir in the crushed graham crackers and finely chopped freeze-dried strawberries until fully combined.
3. Step 3: Refrigerate the mixture for 30–60 minutes or until firm enough to roll.
4. Step 4: Once chilled, scoop and roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
5. Step 5: Freeze the truffle balls for 15–20 minutes to firm up.
6. Step 6: Meanwhile, melt the white chocolate or candy melts in a microwave-safe bowl in 30-second intervals, stirring until smooth.
7. Step 7: Dip each truffle ball into the melted chocolate, allowing excess to drip off, then place back on the parchment.
8. Step 8: Immediately sprinkle with crushed freeze-dried strawberries if using.
9. Step 9: Let the chocolate set completely at room temperature before serving.

Tips & Variations

• For extra flavor, try adding a teaspoon of lemon zest to the cheesecake mixture.
• Swap white chocolate with dark or milk chocolate for a richer coating.
• If freeze-dried strawberries aren’t available, use finely chopped fresh strawberries, but reduce moisture by gently patting them dry.
• Store the truffles in the refrigerator to keep them firm, especially in warm climates.

Storage

Store the truffle balls in an airtight container in the refrigerator for up to one week. To serve, let them sit at room temperature for about 10 minutes for a softer texture. Avoid freezing, as it may affect the texture of the cream cheese filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have higher moisture content which can make the mixture too soft. If using fresh, finely chop and pat them dry before adding, but freeze-dried strawberries are recommended for best texture.

How long do these cheesecake truffles last?

Stored properly in the refrigerator, these truffle balls last up to one week. For the best taste and texture, consume within this time frame.

Strawberry Cheesecake Truffle Balls Recipe

Print Recipe

★★★★★

4.6 from 112 reviews

Delightful Strawberry Cheesecake Truffle Balls that are creamy, sweet, and coated in smooth white chocolate with a burst of freeze-dried strawberry flavor. These easy no-bake treats combine classic cheesecake ingredients with crunchy graham crackers and the vibrant taste of strawberries, perfect for a bite-sized dessert or party favor.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 15 minutes (melting and dipping time)
• Total Time: 1 hour 15 minutes
• Yield: Approximately 24 truffle balls 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

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Cheesecake Filling

• 8 ounces cream cheese, softened
• 1 cup crushed graham crackers
• 1/2 cup finely chopped freeze-dried strawberries
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Coating and Garnish

• 8 ounces white chocolate or white candy melts
• 2 tablespoons crushed freeze-dried strawberries for garnish (optional)

Instructions

1. Prepare Cheesecake Filling: In a medium mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy, ensuring there are no lumps for the perfect cheesecake texture.
2. Combine Dry Ingredients: Gently stir in the crushed graham crackers and finely chopped freeze-dried strawberries into the cream cheese mixture until fully combined and evenly distributed.
3. Chill the Mixture: Cover the bowl and refrigerate the mixture for 30 to 60 minutes or until it firms up enough to roll into balls without sticking excessively.
4. Form Truffle Balls: Once chilled, scoop out the mixture using a tablespoon or small cookie scoop, then roll into 1-inch balls with your hands. Place each ball onto a parchment-lined baking sheet to prevent sticking.
5. Freeze for Firmness: Freeze the truffle balls for 15 to 20 minutes to make them easier to dip and to hold their shape during coating.
6. Melt the Chocolate: While the balls freeze, melt the white chocolate or candy melts in a microwave-safe bowl by heating in 30-second intervals. Stir between intervals until the chocolate is completely smooth and glossy.
7. Dip Truffles in Chocolate: Using a fork or dipping tool, dip each chilled truffle ball into the melted white chocolate, allowing any excess chocolate to drip off before placing it back on the parchment-lined sheet.
8. Garnish: Immediately sprinkle the tops of the coated truffles with the crushed freeze-dried strawberries if using, adding a pop of color and enhanced strawberry flavor.
9. Set the Chocolate: Allow the chocolate coating to set completely at room temperature before serving or storing. This will ensure a smooth, crisp finish.

Notes

• Use high-quality cream cheese for the best flavor and texture.
• If the truffle mixture feels too soft to roll, refrigerate for a longer time.
• Freeze-dried strawberries provide intense flavor without added moisture. Avoid fresh strawberries as they will make the mixture too wet.
• White chocolate chips can sometimes be thicker; candy melts are easier for dipping but both work well.
• Store finished truffles in an airtight container in the refrigerator for up to 5 days.
• Optionally decorate with sprinkles or drizzle with melted dark chocolate for visual variety.

Keywords: Strawberry, Cheesecake, Truffle Balls, No-Bake Dessert, White Chocolate, Freeze-Dried Strawberries, Party Treat