Description
These Strawberry Cheesecake Truffle Balls are a delightful no-bake dessert that combines the creamy richness of cheesecake with the sweet tang of strawberries, all coated in white chocolate. Perfect for any special occasion or as a homemade gift.
Ingredients
Scale
Cheesecake Truffle Mixture:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1 cup freeze-dried strawberries, finely crushed
Coating and Decoration:
- 12 ounces white chocolate melting wafers
- 1 tablespoon coconut oil (optional, for smoother coating)
- Pink or red sprinkles for decoration
Instructions
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Chill the mixture in the refrigerator for 30 minutes to firm up.
- Roll the chilled mixture into 1-inch balls and place on a parchment-lined baking sheet.
- Freeze for 15 to 20 minutes to make dipping easier.
- Melt the white chocolate with coconut oil in the microwave or a double boiler until smooth.
- Dip each truffle ball into the melted chocolate, letting the excess drip off, and place back on the parchment.
- Decorate with sprinkles before the coating hardens.
- Refrigerate until set and serve chilled.
Stir in the graham cracker crumbs and crushed freeze-dried strawberries until fully combined.
Notes
- You can drizzle with pink candy melts instead of sprinkles for a festive finish.
- Store truffles in an airtight container in the refrigerator for up to 1 week, or freeze for up to 2 months.
- Perfect for Valentine’s Day, birthdays, or as a sweet edible gift.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 140
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 15 mg
