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Strawberry Cheesecake Truffle Balls Recipe

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★★★★★

4.6 from 182 reviews

Delightful no-bake Strawberry Cheesecake Truffle Balls featuring creamy cream cheese blended with fresh strawberries, powdered sugar, and graham cracker crumbs, all dipped in smooth white chocolate and optionally garnished with freeze-dried strawberries. These bite-sized treats are perfect for parties, dessert tables, or anytime a luscious, fruity indulgence is desired.

Ingredients

Scale

Main 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

  1. Prepare cheesecake mixture: In a medium-sized mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, then continue beating until fully combined. Gently fold in the finely chopped or mashed fresh strawberries along with the graham cracker crumbs to incorporate evenly.
  2. Shape truffle balls: Using your hands or a small cookie scoop, form the cheesecake mixture into 1-inch diameter balls. Place each truffle onto a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to allow the balls to firm up and hold their shape.
  3. Melt white chocolate: Melt the white chocolate gently using a double boiler setup or microwave in 20-second intervals, stirring thoroughly between each, until completely smooth and melted. This ensures a glossy, even coating.
  4. Dip truffles in chocolate: Once the cheesecake balls are firm, dip each truffle fully into the melted white chocolate to coat evenly. Use a fork to lift the truffle out, letting any excess chocolate drip back into the bowl to avoid clumps.
  5. Add optional decoration: While the coating is still wet, sprinkle crushed freeze-dried strawberries on top of the coated truffles for an additional burst of flavor and a pretty finish.
  6. Set coated truffles: Transfer the coated truffles back onto the parchment-lined baking sheet. Refrigerate for at least another 30 minutes to allow the chocolate coating to harden completely.
  7. Serve and store: Once the white chocolate has set, the Strawberry Cheesecake Truffle Balls are ready to serve. Store any leftovers in an airtight container in the refrigerator for up to one week to maintain freshness and texture.

Notes

  • Ensure cream cheese is fully softened to avoid lumps in the mixture.
  • If fresh strawberries are too juicy, gently pat them dry to prevent the mixture from becoming too wet.
  • White chocolate can be substituted with milk or dark chocolate according to preference.
  • Freeze-dried strawberries add a lovely crunch and tartness, but they are optional.
  • For easier shaping, refrigerate the mixture slightly before rolling if it feels too soft.
  • These truffle balls are best enjoyed chilled.

Keywords: strawberry cheesecake truffles, no bake dessert, white chocolate truffles, bite sized cheesecake balls, easy party dessert

Find it online: https://reemcook.com/strawberry-cheesecake-truffle-balls-recipe/