Description
Delight in these Strawberry Cheesecake Truffle Balls, a luscious no-bake dessert combining the creamy richness of cheesecake with the bright, fruity flavor of freeze-dried strawberries. Coated in smooth white chocolate and garnished with extra strawberry powder or graham cracker crumbs, these bite-sized treats are perfect for parties or an indulgent snack.
Ingredients
Scale
Cheesecake Mixture
- 1 cup freeze-dried strawberries, crushed into powder
- 8 oz cream cheese, softened
- 1 cup graham cracker crumbs
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Coating
- 1 1/2 cups white chocolate chips or white candy melts
- 1 tbsp coconut oil (optional, for smoother melting)
Garnish (Optional)
- Extra crushed freeze-dried strawberries or graham cracker crumbs
Instructions
- Prepare the Cheesecake Mixture: In a large bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix thoroughly until the mixture becomes smooth and creamy, ensuring there are no lumps.
- Add Dry Ingredients: Stir in the graham cracker crumbs and crushed freeze-dried strawberry powder until all ingredients are fully incorporated into a uniform mixture.
- Chill the Mixture: Cover the bowl and refrigerate the cheesecake mixture for 30 minutes. This step firms up the mixture, making it easier to shape.
- Form Truffle Balls: Once chilled, scoop the mixture and roll it into 1-inch balls using your hands. Place each ball onto a parchment-lined baking sheet to prevent sticking.
- Freeze the Balls: Place the baking sheet in the freezer for 15 to 20 minutes. Freezing ensures the truffles hold their shape during the chocolate coating process.
- Melt the White Chocolate: While the truffles chill, melt the white chocolate chips and coconut oil (if using) in a microwave-safe bowl. Heat in 30-second increments, stirring between each until completely smooth and melted.
- Coat the Truffle Balls: Dip each chilled truffle ball into the melted white chocolate, ensuring it is coated thoroughly. Return the coated balls to the parchment-lined baking sheet.
- Add Garnish: Immediately after coating, sprinkle each truffle ball with extra crushed freeze-dried strawberries or graham cracker crumbs to enhance texture and presentation.
- Set the Coating: Let the coated truffles set at room temperature or refrigerate until the white chocolate hardens completely, making the truffle firm and ready to serve.
Notes
- You can substitute milk or dark chocolate in place of white chocolate for a deeper, richer taste.
- Store the truffles in an airtight container in the refrigerator to maintain freshness for up to one week.
