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Strawberry Cheesecake Truffles taste just like a slice of strawberry cheesecake in a bite-sized form. You only need 5 ingredients to make them! They are the perfect gift for Valentine’s Day.

These Strawberry Cheesecake Truffles are an easy dessert to make. They are also great for gifting, especially for the upcoming Valentine’s Day.

The truffles have a soft, fudgy, and creamy center made from graham crackers, freeze-dried strawberries, cream cheese, and confectioner’s sugar. They are coated in a white chocolate shell for a sweet, velvety finish. No cooking or baking is involved in this recipe. They could not be simpler!

Ingredients You Need

Graham crackers or digestive biscuits. Crushed to a fine crumb. You can use a food processor. If you don’t have a food processor, you can add the biscuits to a ziplock bag and roll them using a rolling pin.
Freeze-dried strawberries. They add a strong, concentrated strawberry flavor and they do not change the texture of the truffles.
Cream cheese. Let it soften to room temperature so it will mix easily with the crumbs.
Confectioners’ sugar. Add sweetness to the truffles.
White chocolate. For coating. Use real chocolate for the best-tasting Strawberry Cheesecake Truffles. You can also use dark or milk chocolate if preferred.

Troubleshooting & Success Tips

Chocolate is hardening. When you see this happening, keep the chocolate melted and fluid by reheating it in the microwave for 10-20 seconds or using a double boiler.
Chocolate is too thick. You can thin out the chocolate by adding 1/4 teaspoon of neutral-tasting oil.
Truffle balls are falling apart. You want the truffles cold and solid as you dip them into chocolate. If they are room temperature or still soft, they will fall apart in your warm, melted chocolate.
Truffle balls are losing their shape. If the balls are softening and losing their shape as you’re dipping them, put them back in the freezer for 5–10 minutes and then try again. If you can, keep half of them in the freezer while you start dipping the other half in chocolate, because they can soften up quickly while sitting out.

How To Decorate Strawberry Cheesecake Truffles

Decorate with a chocolate drizzle. Dip the balls and then let the coating harden before drizzling them with melted chocolate.
Decorate with crumbs or chopped freeze-dried strawberries. Sprinkle the truffles immediately after dipping or drizzling them so that your crumbs or chopped freeze-dried strawberries stick.

More Cheesecake Recipes

5 from 1 vote

Strawberry Cheesecake Truffles

Strawberry Cheesecake Truffles taste just like a slice of strawberry cheesecake in a bite-sized form. You only need 5 ingredients to make them! They are the perfect gift for Valentine's Day.

Print Pin Rate

Author: Jaja Bakes

Course: Dessert, Snack

Cuisine: American

Servings: 18 truffles

Prep Time30

Freezing Time20

Total Time50

Ingredients

5.3 oz (150 gr) graham crackers or digestive biscuits, about 1 1/4 cups crumbs
0.7 oz (20 gr) freeze-dried strawberries, about 2 1/2 tbsp powder
4 oz (113 gr) cream cheese, softened
2 tbsp (15 gr) confectioners' sugar
6 oz (170 gr) white chocolate, about 1 cup

Instructions

Add graham crackers and freeze-dried strawberries to a food processor and pulse until you have fine crumbs. If you don't have a food processor, you can chop them and crush them with a rolling pin on your cutting board until they are broken down to fine crumbs.
Reserve 1 tablespoon of the crumbs for decorating.
Add cream cheese and confectioners' sugar. Pulse until combined.
Scoop 1 tablespoon of the mixture and roll into balls. Place the balls on a baking sheet or plate lined with parchment paper or silicone mat.
Freeze the balls for 15-20 minutes.
Place the white chocolate in a heat-proof bowl. Melt the chocolate using a double boiler, or a heatproof bowl placed over a pot of simmering water. Stir until melted. You can also melt it in 20-second increment, stirring well between each interval to prevent scorching.
Remove the balls from the freezer. Dip each ball in the melted chocolate using a skewer or fork. Tap the fork gently on the side of the bowl to let excess chocolate drip off. Use a toothpick to slide the truffle off the fork onto a lined plate or baking sheet.
The shell will harden quickly. If decorating with a chocolate drizzle, let the coating set before you use a piping bag to drizzle the remaining melted chocolate across the tops. Sprinkle with the reserved crumbs or diced freeze-dried strawberries before the chocolate sets.
Once the chocolate is set, you can store the truffles in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.