Introduction

These Strawberry Cheesecake Truffle Balls are delightful bite-sized treats combining creamy cheesecake with the sweet freshness of strawberries. Coated in smooth white chocolate, they make an elegant and easy dessert for any occasion.

A white plate on a white marbled surface holds eight round, smooth white chocolate balls. Each ball is drizzled with thin lines of bright pink sauce from top to bottom, creating a striped pattern. Small pink and white sprinkles are scattered on top of each ball, adding texture and color contrast. The lighting highlights the shiny surface of the chocolate, making the balls look fresh and soft. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz (225g) cream cheese, softened
1/2 cup (60g) powdered sugar
1/2 tsp vanilla extract
1/4 cup (60g) fresh strawberries, finely chopped or mashed
1/2 cup (50g) graham cracker crumbs
8 oz (225g) white chocolate, melted
1/4 cup (25g) freeze-dried strawberries, crushed (optional, for extra flavor and decoration)

Instructions

Step 1: In a medium-sized mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and beat until fully combined. Gently fold in the chopped or mashed strawberries and graham cracker crumbs.
Step 2: Use your hands or a small cookie scoop to roll the cheesecake mixture into 1-inch balls. Place the truffles on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to firm up.
Step 3: Melt the white chocolate in a heatproof bowl over a double boiler or in the microwave in 20-second intervals, stirring between each, until smooth and completely melted.
Step 4: Once the truffles are firm, dip each one into the melted white chocolate, coating them evenly. Use a fork to lift the truffle out and allow any excess chocolate to drip off.
Step 5: If desired, sprinkle the crushed freeze-dried strawberries on top of the coated truffles for extra color and flavor.
Step 6: Place the coated truffles back onto the parchment-lined baking sheet and refrigerate them for another 30 minutes to set the chocolate coating.
Step 7: Once the chocolate has hardened, your Strawberry Cheesecake Truffle Balls are ready to serve! Keep them stored in an airtight container in the refrigerator for up to a week.

Tips & Variations

Use freeze-dried strawberries crushed finely to add a vibrant strawberry flavor without extra moisture.
For a different look, try dipping the truffles in milk or dark chocolate instead of white chocolate.
If fresh strawberries are not available, use strawberry jam with less sugar instead, but reduce the powdered sugar slightly.
Make sure the cream cheese is properly softened to avoid lumps in the mixture.

Storage

Store the truffle balls in an airtight container in the refrigerator for up to one week. When ready to serve, you can let them sit at room temperature for a few minutes to soften slightly. Avoid freezing, as it may affect the texture of the cream cheese filling.

How to Serve

A white plate holds ten round dessert balls covered in smooth white chocolate, each drizzled with thin red lines evenly across the top and finished with small bits of red and white crushed candy sprinkled on them. The balls are arranged closely together on the plate, showing a glossy texture from the chocolate coating. The background and surface are a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Frozen strawberries can be used if fully thawed and drained to remove excess moisture. Otherwise, the mixture may become too wet and affect the texture of the truffles.

How do I prevent the white chocolate coating from melting on my hands?

Use a fork or dipping tool to coat the truffles and place them directly onto parchment paper. You can also wear food-safe gloves or chill the truffles before dipping to keep the coating firm longer.