Strawberry Cheesecake Truffle Balls Recipe
Delight in these luscious Strawberry Cheesecake Truffle Balls, combining creamy cheesecake with fresh strawberries, coated in smooth white chocolate. Perfect bite-sized treats for any occasion, offering a sweet, tangy, and indulgent flavor experience without baking.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 truffle balls 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Cheesecake Mixture
- 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
Coating
- 8 oz (225g) white chocolate, melted
- 1/4 cup (25g) freeze-dried strawberries, crushed (optional, for extra flavor and decoration)
Instructions
- Prepare the Cheesecake Mixture: In a medium-sized mixing bowl, beat the softened cream cheese until smooth using a hand mixer or whisk. Add the powdered sugar and vanilla extract, then continue beating until fully combined. Gently fold in the finely chopped or mashed fresh strawberries along with the graham cracker crumbs, ensuring an even mixture.
- Shape the Truffle Balls: Using your hands or a small cookie scoop, roll the cheesecake mixture into 1-inch diameter balls. Place each ball onto a baking sheet lined with parchment paper to prevent sticking. Refrigerate the truffles for at least 30 minutes to allow them to firm up and hold their shape for coating.
- Melt the White Chocolate: Melt the white chocolate gently by placing it in a heatproof bowl over a double boiler, stirring frequently until smooth. Alternatively, melt it in a microwave-safe bowl in 20-second intervals, stirring between each session until fully melted and glossy.
- Coat the Truffles: Once the truffles are firm, dip each one into the melted white chocolate, fully coating it using a fork or dipping tool. Lift the truffle out carefully, allowing any excess chocolate to drip off to avoid clumps.
- Add Decorations: If desired, immediately sprinkle the crushed freeze-dried strawberries over the coated truffles to add color, texture, and enhanced strawberry flavor, before the chocolate sets.
- Set the Coating: Return the coated truffles onto the parchment-lined baking sheet and place them back in the refrigerator. Chill for another 30 minutes to allow the white chocolate coating to harden properly.
- Serve and Store: After the chocolate has fully hardened, the Strawberry Cheesecake Truffle Balls are ready to enjoy. Store them in an airtight container in the refrigerator for up to one week for optimal freshness.
Notes
- For best results, ensure the cream cheese is fully softened before mixing to avoid lumps.
- If fresh strawberries are not in season, you can puree slightly thawed frozen strawberries and drain excess liquid before use.
- Use high-quality white chocolate for a smoother coating and better flavor.
- Freeze-dried strawberries add a nice texture and tartness, but you can skip or substitute with finely chopped nuts or sprinkles.
- Make sure the truffles are well-chilled before dipping to prevent melting the chocolate coating too quickly.
- These truffles can also be frozen for longer storage; thaw in the refrigerator before serving.
Keywords: Strawberry cheesecake truffles, no bake truffle balls, white chocolate dessert, bite-sized cheesecake, holiday sweets
