Description
Delight in these Strawberry Cheesecake Truffle Balls, a no-bake treat combining creamy cream cheese, sweet powdered sugar, and tart dried strawberries coated in smooth white chocolate. Perfect for parties or a sweet snack, these truffles offer a luscious bite-sized indulgence with a crumbly graham cracker base and a creamy, fruity center.
Ingredients
Scale
Truffle Mixture
- 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)
Coating
- 8 oz white chocolate, chopped (or white chocolate chips)
- Optional: 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, ensuring no lumps remain for a silky texture.
- Add Sweetness: Mix in the powdered sugar thoroughly until the mixture is fully combined, creating a sweet and consistent base.
- Incorporate Dry Ingredients and Flavorings: Stir in the graham cracker crumbs, finely chopped dried strawberries, vanilla extract, and optional lemon juice. Mix until smooth and well combined for a balanced flavor profile.
- Shape Truffle Balls: Using your hands or a cookie scoop, form the mixture into small 1-inch diameter balls. Place them evenly spaced on a parchment-lined baking sheet.
- Chill the Truffles: Freeze the shaped truffle balls for at least 30 minutes to firm them up, making them easier to dip in chocolate.
- Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring between each until smooth and fully melted.
- Coat the Truffles: Dip each chilled truffle ball into the melted white chocolate, making sure it is completely coated for a glossy finish.
- Add Optional Coatings: Place the chocolate-covered truffles back on the parchment-lined baking sheet. If desired, roll them in extra graham cracker crumbs or powdered sugar for added texture and flavor.
- Set the Chocolate: Return the truffles to the fridge for another 30 minutes to allow the white chocolate coating to harden completely.
- Serve and Store: Once set, the truffles are ready to enjoy. Store them in an airtight container in the refrigerator for up to one week.
Notes
- For best texture, use room temperature cream cheese.
- Freeze-dried strawberries provide a crunchier texture compared to dried strawberries.
- Ensure the white chocolate is not overheated to prevent seizing.
- These truffles should be kept refrigerated to maintain firmness.
- Optionally, add a pinch of salt to the chocolate coating to balance the sweetness.
