Introduction

These Strawberry Cheesecake Truffle Balls are a delightful bite-sized treat combining creamy cheesecake with fresh strawberries and a smooth white chocolate coating. Perfect for parties or a sweet snack, they’re easy to make and sure to impress.

The image shows a white plate with nine round truffles evenly spaced. Each truffle is covered in smooth white chocolate with bright pink drizzle lines on top. Small pink and white sprinkle pieces are scattered over the top of each truffle, adding texture. The truffles have a shiny and creamy surface. The plate sits on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz (225g) cream cheese, softened
1/2 cup (60g) powdered sugar
1/2 tsp vanilla extract
1/4 cup (60g) fresh strawberries, finely chopped or mashed
1/2 cup (50g) graham cracker crumbs
8 oz (225g) white chocolate, melted
1/4 cup (25g) freeze-dried strawberries, crushed (optional, for extra flavor and decoration)

Instructions

Step 1: In a medium-sized mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and beat until fully combined. Gently fold in the chopped or mashed strawberries and graham cracker crumbs.
Step 2: Use your hands or a small cookie scoop to roll the cheesecake mixture into 1-inch balls. Place the truffles on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to firm up.
Step 3: Melt the white chocolate in a heatproof bowl over a double boiler or in the microwave in 20-second intervals, stirring between each, until smooth and completely melted.
Step 4: Once the truffles are firm, dip each one into the melted white chocolate, coating them evenly. Use a fork to lift the truffle out and allow any excess chocolate to drip off.
Step 5: If desired, sprinkle the crushed freeze-dried strawberries on top of the coated truffles for extra color and flavor.
Step 6: Place the coated truffles back onto the parchment-lined baking sheet and refrigerate them for another 30 minutes to set the chocolate coating.
Step 7: Once the chocolate has hardened, your Strawberry Cheesecake Truffle Balls are ready to serve! Keep them stored in an airtight container in the refrigerator for up to a week.

Tips & Variations

Use freeze-dried strawberry powder in the cheesecake mixture for a stronger strawberry flavor.
Swap white chocolate for dark or milk chocolate if you prefer a richer coating.
Make mini truffles for bite-sized treats or larger ones to serve as individual desserts.
Chill the cream cheese and strawberries beforehand to help the mixture firm up faster.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. To enjoy, let them sit at room temperature for a few minutes before serving to soften slightly. Avoid freezing, as this can alter the texture of the cream cheese filling.

How to Serve

A white plate holds nine round treats covered in smooth white chocolate. Each treat is decorated with thin, pink wavy lines drizzled on top and small pink crushed pieces sprinkled over them. The treats are arranged in three rows of three on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

It’s best to use fresh strawberries for the best texture and flavor. If using frozen, thaw them completely and drain any excess liquid before folding into the mixture to avoid sogginess.

How do I prevent the white chocolate from seizing when melting?

Melt the white chocolate slowly in short intervals, stirring frequently. Avoid any water contact, as moisture can cause the chocolate to seize and become grainy.