Description
Strawberry Cheesecake Truffles combine the creamy texture of cheesecake with the sweet and tangy flavor of strawberries, coated in a crunchy outer layer for a delightful bite-sized treat.
Ingredients
1 cup cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 cup strawberry puree
1 1/2 cups graham cracker crumbs
1/2 cup white chocolate, melted
1/2 cup crushed freeze-dried strawberries
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add powdered sugar and vanilla extract, and continue mixing until fully combined.
- Stir in the strawberry puree until the mixture is smooth and well-blended.
- Gradually add the graham cracker crumbs to the mixture and fold until fully incorporated.
- Roll the mixture into small bite-sized balls and place them on a parchment-lined tray.
- Refrigerate the truffles for at least 30 minutes to firm up.
- Once chilled, dip each truffle into the melted white chocolate, ensuring it is evenly coated.
- Roll the truffle in the crushed freeze-dried strawberries to coat.
- Return the truffles to the parchment-lined tray and refrigerate again for 15-20 minutes to set the coating.
Notes
- Use vegan cream cheese and dairy-free chocolate for a vegan-friendly version.
- For a more decadent touch, try rolling the truffles in cocoa powder or powdered sugar instead of freeze-dried strawberries.
- If using fresh strawberries, blend them into a smooth puree and strain out the seeds before adding to the mixture.
- Store the truffles in an airtight container in the refrigerator for up to a week or freeze them for longer storage.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 8g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
