Strawberry Cheesecake Truffle Balls Recipe
Delicious and creamy strawberry cheesecake truffle balls coated in white chocolate, offering a delightful treat for any occasion.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 truffle balls 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
- In a medium mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Stir in the crushed graham crackers and finely chopped freeze-dried strawberries until fully combined.
- Refrigerate the mixture for 30–60 minutes or until firm enough to roll.
- Once chilled, scoop and roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Freeze the truffle balls for 15–20 minutes to firm up.
- Meanwhile, melt the white chocolate or candy melts in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each truffle ball into the melted chocolate, allowing excess to drip off, then place back on the parchment.
- Immediately sprinkle with crushed freeze-dried strawberries if using.
- Let the chocolate set completely at room temperature or refrigerate to speed up the process.
Notes
- Store truffles in an airtight container in the refrigerator for up to 5 days.
- For an extra burst of strawberry flavor, add a few drops of natural strawberry extract to the filling.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg