Description
Delight in these luscious Strawberry Cheesecake Truffle Balls, featuring a creamy cream cheese base mixed with graham cracker crumbs and dried strawberries, all enveloped in a smooth white chocolate coating. Perfectly bite-sized and easy to make, these truffles offer a sweet and tangy treat reminiscent of classic strawberry cheesecake with added texture and flavor.
Ingredients
Scale
Cheesecake Truffle Base
- 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 Mixture: In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy, ensuring no lumps remain.
- Add Sugar: Incorporate the powdered sugar into the cream cheese mixture and mix thoroughly until fully combined and silky.
- Mix Dry Ingredients: Stir in the graham cracker crumbs, finely chopped dried strawberries, vanilla extract, and optional lemon juice, blending until the mixture reaches a smooth and consistent texture.
- Form Truffle Balls: Using your hands or a cookie scoop, shape the mixture into small balls approximately 1 inch in diameter. Place each formed ball on a parchment-lined baking sheet.
- Freeze Truffles: Freeze the formed truffle balls for at least 30 minutes to firm them up, making them easier to coat later.
- Melt White Chocolate: While the truffles chill, melt the white chocolate in a microwave-safe bowl by heating in 30-second intervals. Stir between intervals until the chocolate is smooth and fully melted.
- Coat Truffles: Dip each chilled truffle ball into the melted white chocolate, ensuring complete coverage for a smooth shell.
- Optional Rolling: Place chocolate-coated truffles back onto the parchment. Optionally, roll them in extra graham cracker crumbs or powdered sugar to add extra flavor and texture.
- Chill to Set: Refrigerate the coated truffles for another 30 minutes to allow the white chocolate to harden fully.
- Serve and Store: Once set, your truffles are ready to enjoy. Store any leftovers in an airtight container in the refrigerator for up to one week.
Notes
- For best results, use dried or freeze-dried strawberries as fresh strawberries will add moisture and alter the texture.
- Freezing the mixture before dipping helps the truffles hold their shape and prevents melting the coating.
- You may substitute white chocolate with milk or dark chocolate if preferred.
- Optional lemon juice enhances the tangy flavor but can be omitted if you prefer a sweeter profile.
- Store truffles in the fridge to maintain firmness and freshness.
