Why You’ll Love Strawberry Cheesecake Truffles Recipe
These truffles are a delightful twist on traditional cheesecake. They’re no-bake, easy to make, and perfect for gifting or serving at parties. With the combination of real strawberries, cream cheese, and graham cracker crumbs, these truffles capture all the essence of cheesecake in a convenient, handheld form.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Cream cheese
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Fresh or freeze-dried strawberries
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Graham cracker crumbs
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Powdered sugar
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White chocolate chips or candy coating
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Vanilla extract
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A pinch of salt
Directions
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In a food processor, pulse the strawberries until finely crushed. If using fresh strawberries, pat them dry before processing to avoid excess moisture.
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In a mixing bowl, combine the crushed strawberries, cream cheese, powdered sugar, vanilla extract, salt, and graham cracker crumbs. Mix until smooth and well blended.
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Scoop small portions of the mixture (about 1 tablespoon each) and roll into balls. Place them on a parchment-lined baking sheet.
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Freeze the truffles for about 30 minutes or until firm.
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Melt the white chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth.
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Dip each chilled truffle into the melted white chocolate, coating evenly, and place them back on the baking sheet.
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Allow the chocolate to set at room temperature or refrigerate for 10–15 minutes until firm.
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Serve chilled or at room temperature.
Servings and timing
This recipe yields about 20–24 truffles.
Preparation time: 20 minutes
Chilling time: 45 minutes
Total time: 1 hour 5 minutes
Variations
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Use dark or milk chocolate instead of white chocolate for a richer flavor.
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Add a teaspoon of lemon zest to the mixture for a citrusy twist.
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Incorporate crushed freeze-dried raspberries or blueberries for a colorful assortment.
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Roll the finished truffles in crushed graham crackers, coconut flakes, or powdered sugar for texture and decoration.
Storage/Reheating
Store the truffles in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months and thaw in the refrigerator before serving. Do not microwave, as the coating may melt unevenly.
FAQs
1. Can I use frozen strawberries for this recipe?
Yes, just thaw and drain them well to remove excess liquid before mixing.
2. Can I make these truffles ahead of time?
Absolutely! They store beautifully in the refrigerator and taste even better after a day of chilling.
3. What type of white chocolate works best?
High-quality white chocolate chips or candy melts work best for a smooth coating.
4. Can I use strawberry jam instead of fresh strawberries?
You can, but use a small amount to avoid making the mixture too soft.
5. How do I prevent the truffles from being too sticky?
Chill the mixture before rolling, and keep your hands slightly dusted with powdered sugar.
6. Can I make this recipe dairy-free?
Yes, substitute dairy-free cream cheese and vegan white chocolate for a similar result.
7. Why did my truffles crack when coating?
They might be too cold when dipped into hot chocolate; let them sit a minute before coating.
8. Can I add nuts or other mix-ins?
Yes, finely chopped almonds or pistachios add a nice crunch and extra flavor.
9. How long do they need to chill before serving?
At least 30–45 minutes to firm up properly.
10. Are these suitable for gifting?
Definitely! Package them in mini paper cups or a gift box for an elegant homemade treat.
Conclusion
Strawberry Cheesecake Truffles are the perfect bite-sized indulgence, combining the creamy tang of cheesecake with the sweet freshness of strawberries. Simple to make yet impressive to serve, they’re a crowd-pleasing dessert for any celebration or a quick treat to satisfy your sweet cravings.
