Introduction

Strawberry Cheesecake Truffle Balls are a delightful bite-sized treat that combines creamy cheesecake flavor with the sweetness of fresh strawberries and white chocolate. These no-bake truffles are perfect for parties, gifts, or a simple indulgence at home.

A white plate holds nine round white chocolate truffles arranged in three rows. Each truffle is coated with smooth white chocolate and decorated with two layers of thin pink drizzle across the top. On the top center of each truffle, there is a small pile of crushed red pieces mixed with tiny white round sprinkles. The background shows a white marbled texture. 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 a small cookie scoop to get evenly sized truffles for consistent cooking and appearance.
Try substituting graham cracker crumbs with crushed digestive biscuits or vanilla wafers for a slightly different flavor.
For a richer taste, add a tablespoon of cream or mascarpone cheese to the cheesecake mixture.
Chocolate coating can be swapped with dark or milk chocolate if preferred.
Freeze-dried strawberries add a lovely crunch and vibrant color, but you can skip them if unavailable.

Storage

Store the truffle balls in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them for up to one month; thaw in the refrigerator before serving. When reheating, allow them to come to room temperature for a few minutes, but avoid microwaving as it can melt the chocolate coating.

How to Serve

A white plate holds eight round truffles, each coated in smooth white chocolate. On top of each truffle, there is a layer of pink drizzle creating thin, wavy stripes. At the very top center, there is a small pile of chopped red strawberries mixed with tiny white candy pearls. The truffles are arranged close together 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?

Yes, but make sure to thaw and drain them well to avoid excess moisture, which can affect the texture of the truffles.

Can these truffles be made dairy-free?

To make a dairy-free version, substitute the cream cheese with a vegan cream cheese alternative and use dairy-free white chocolate.