Description
Decadent and delightful Strawberry Cheesecake Truffles featuring a creamy graham cracker and cream cheese base studded with fresh strawberries, all enveloped in a smooth white chocolate coating. Perfect for a sophisticated dessert bite or special occasion treat, these no-bake truffles combine fruity freshness with luscious sweetness in every bite.
Ingredients
Scale
Base Ingredients
- 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
- 4 ounces (113g) full-fat brick cream cheese
- 1/3 cup (40g) confectioners’ sugar
- 1/3 cup (55g) finely diced strawberries
Coating
- 10 ounces (280g) white chocolate, coarsely chopped
- Optional: 1 drop red or pink food coloring
Instructions
- Prepare the Workspace: Line a large baking sheet with parchment paper or a silicone baking mat and set it aside to catch the truffles after dipping.
- Mix the Base: Combine graham cracker crumbs, cream cheese, and confectioners’ sugar using a handheld mixer or food processor. Initially, the mixture may seem crumbly, but continue mixing—and use your hands if needed—to form one cohesive clump. Fold in the finely diced strawberries with a silicone spatula or wooden spoon to incorporate moisture and flavor.
- Shape and Chill: Drop spoonfuls of about 1.5 to 2 teaspoons of the mixture onto the lined baking sheet. Place the tray in the refrigerator for 30 minutes to allow the mixture to firm up, which will facilitate smoother shaping. After chilling, roll each portion into neat, smooth balls and refrigerate them again while preparing the chocolate coating.
- Melt the Chocolate: Gently melt the white chocolate using a double boiler or microwave. In the microwave, heat in 15-second increments, stirring after each until the chocolate is entirely smooth. Optionally, add a drop of red or pink food coloring to leftover chocolate to create decorative drizzles.
- Dip and Set: Using a spiral dipping tool or fork, fully coat each truffle in the melted white chocolate. Gently tap the tool on the side of the bowl to remove excess chocolate, then place the truffle back on the lined baking sheet. Drizzle the colored chocolate over the truffles if desired. Refrigerate the coated truffles for 30 minutes or until the chocolate is completely set. Serve chilled for best taste and texture.
Notes
- Ensure strawberries are finely diced to avoid making the mixture too wet and difficult to shape.
- If the mixture is too soft after mixing, chilling for longer than 30 minutes can help firm it up.
- Use good quality white chocolate for the best flavor and smooth coating.
- To avoid white chocolate overheating and seizing, melt slowly and stir frequently.
- Store the truffles in an airtight container in the refrigerator and consume within 3-4 days for optimal freshness.
