Strawberry Cheesecake Truffle Balls Recipe
Delightfully creamy and fruity, these Strawberry Cheesecake Truffle Balls combine smooth cream cheese with fresh strawberries and a graham cracker crust, all coated in luscious white chocolate. Perfect for a no-bake dessert that’s easy to make and impressively delicious.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 24 truffle balls 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cheesecake Mixture
- 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
Coating and Decoration
- 8 oz (225g) white chocolate, melted
- 1/4 cup (25g) freeze-dried strawberries, crushed (optional, for extra flavor and decoration)
Instructions
- Prepare the Cheesecake Mixture: In a medium-sized mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing until fully combined. Gently fold in the finely chopped or mashed fresh strawberries and graham cracker crumbs, creating a thick, luscious mixture reminiscent of classic cheesecake.
- Form the Truffle Balls: Use your hands or a small cookie scoop to shape the cheesecake mixture into 1-inch balls. Place the formed truffles on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to help them firm up.
- Melt the White Chocolate: 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 fully melted. The warm aroma will enhance your anticipation.
- Coat the Truffles: Remove the chilled truffles from the fridge and dip each ball into the melted white chocolate, ensuring full coverage. Use a fork to lift each truffle out, allowing excess chocolate to drip off, achieving a glossy, even finish.
- Add Finishing Touches: While the chocolate coating is still wet, sprinkle crushed freeze-dried strawberries on top if desired, for a vibrant pop of color and intensified strawberry flavor.
- Chill and Serve: Place the coated truffles back onto the parchment-lined baking sheet and refrigerate for another 30 minutes to let the chocolate set completely. After chilling, the Strawberry Cheesecake Truffle Balls are ready to enjoy! Store leftovers in an airtight container in the fridge for up to one week.
Notes
- Make sure the cream cheese is softened to ensure easy mixing and a smooth texture.
- Use high-quality white chocolate for a richer and creamier coating.
- Chill the truffles adequately to help them maintain their shape and to set the chocolate properly.
- These truffles can be prepared a few days ahead and kept refrigerated until serving.
- For variety, try crushed nuts or coconut flakes as alternative toppings.
- A splash of lemon juice in the cheesecake mixture can add a subtle zesty twist.
- Frozen strawberries can be used if thawed and well-drained.
- Substitute graham cracker crumbs with crushed digestive biscuits or vanilla wafers if needed.
- Truffles can be frozen by first freezing in a single layer then stored in airtight containers for up to three months.
Keywords: Strawberry cheesecake truffles, no-bake dessert, white chocolate truffles, cheesecake balls, easy dessert recipe, American desserts, creamy strawberry treats
