Description
Delight in these luscious Strawberry Cheesecake Truffle Balls, a no-bake treat blending creamy cream cheese, sweet powdered sugar, and crunchy graham cracker crumbs with the vibrant flavor of dried strawberries. Coated in smooth white chocolate, these bite-sized truffles make an irresistible dessert or snack perfect for parties or any special occasion.
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)
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 it becomes smooth and creamy, forming the perfect base for your truffle mixture.
- Add the powdered sugar: Gradually add the powdered sugar to the cream cheese and continue mixing until fully combined for a sweet, smooth consistency.
- Incorporate dry ingredients and flavorings: Stir in the graham cracker crumbs, finely chopped dried strawberries, vanilla extract, and lemon juice if using. Mix thoroughly until the mixture is smooth and well combined.
- Shape the truffles: Using your hands or a cookie scoop, form small balls approximately 1 inch in diameter. Place them evenly on a parchment-lined baking sheet to prepare for chilling.
- Chill the truffles: Freeze the truffle balls for at least 30 minutes to help them firm up for easy coating.
- Melt the white chocolate: In a microwave-safe bowl, melt the white chocolate by heating in 30-second intervals, stirring in between, until completely smooth and melted.
- Coat the truffles: Dip each chilled truffle ball into the melted white chocolate, ensuring it is fully coated for a creamy outer shell.
- Add optional toppings: Place the chocolate-covered truffles back on parchment and, if desired, roll them in extra graham cracker crumbs or powdered sugar to add more flavor and texture.
- Set the coating: Return the coated truffles to the fridge for another 30 minutes to allow the white chocolate to harden properly.
- Serve and store: Once the white chocolate is set, your truffles are ready to enjoy! Store them in an airtight container in the refrigerator for up to one week.
Notes
- For best results, use softened cream cheese at room temperature to achieve a smooth mixture.
- Dried strawberries can be substituted with freeze-dried strawberries for a crunchier texture and more intense flavor.
- If you prefer a tangier flavor, include the optional lemon juice; otherwise, it can be omitted.
- Freezing the truffles before coating helps maintain their shape and makes the dipping process easier.
- White chocolate chips can be used instead of chopped white chocolate for convenience.
- Store truffles chilled to preserve freshness and chocolate coating.
