Strawberry Cheesecake Truffle Balls Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
