Description
Delight in these luscious Strawberry Cheesecake Truffle Balls, a no-bake treat that combines creamy cream cheese, sweet powdered sugar, graham cracker crumbs, and the tartness of dried strawberries, all coated in smooth white chocolate. Perfect for parties or an indulgent snack, these truffles are easy to make and irresistibly delicious.
Ingredients
Scale
Main Ingredients
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup graham cracker crumbs
- ½ cup finely chopped dried strawberries (or freeze-dried strawberries)
- 1 tsp vanilla extract
- ½ tsp lemon juice (optional, for tang)
- 8 oz white chocolate, chopped (or white chocolate chips)
Optional Coatings
- Extra graham cracker crumbs or powdered sugar for rolling
Instructions
- Prepare the Cream Cheese Base: In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy to ensure a perfect texture for the truffle filling.
- Add Sweetener: Mix in the powdered sugar thoroughly until fully combined, creating a sweet and smooth mixture.
- Incorporate Dry Ingredients: Stir in the graham cracker crumbs, finely chopped dried strawberries, vanilla extract, and lemon juice if using. Mix until the mixture is smooth and well combined to distribute flavors evenly.
- Form Truffle Balls: Use your hands or a cookie scoop to shape the mixture into small balls about 1 inch in diameter, placing them onto a parchment-lined baking sheet for easy handling.
- Freeze to Firm Up: Freeze the truffle balls for at least 30 minutes, allowing them to firm up and hold their shape during the coating process.
- Melt White Chocolate: While the truffles chill, melt the white chocolate in a microwave-safe bowl by heating in 30-second intervals and stirring between each, until smooth and completely melted.
- Coat Truffles: Dip each chilled truffle ball into the melted white chocolate, ensuring it is completely coated for a luscious outer shell.
- Add Optional Coating: Place the chocolate-covered truffles back on the parchment-lined baking sheet. If desired, roll them in extra graham cracker crumbs or powdered sugar to add texture and flavor.
- Chill to Set Chocolate: Return the truffles to the fridge for another 30 minutes to allow the white chocolate coating to harden perfectly.
- Serve or Store: Once the white chocolate has set, the truffles are ready to serve. Store any leftovers in an airtight container in the refrigerator for up to one week to maintain freshness.
Notes
- For best results, use cream cheese at room temperature for easier mixing.
- Dried strawberries can be substituted with freeze-dried strawberries for a crunchier texture.
- Lemon juice is optional but adds a nice tangy balance to the sweetness.
- White chocolate can be tempered for an extra glossy finish, though it’s not necessary.
- These truffles should be kept refrigerated to maintain their shape and freshness.
- Rolling the truffles in extra coating is optional but adds a lovely texture contrast.
