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Strawberry Velvet Cheesecake Truffles

Indulge in these creamy strawberry cheesecake truffles that deliver a sweet and decadent experience in every bite, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Total Time 1 hour
Servings: 12 truffles
Course: Dessert, Snack
Cuisine: American, Fusion
Calories: 100
Ingredients Method Notes

Ingredients
  

Truffle Base
  • 12 sheets Graham Cracker Sheets Substitute with graham cracker crumbs if necessary (12 sheets ≈ 1¾ cups)
  • 1 cup Freeze-Dried Strawberries
  • 8 oz Cream Cheese brick-style, softened; please, no spreadable nonsense!
  • 1/2 cup Powdered Sugar
Coating
  • 8 oz White Chocolate or Vanilla Almond Bark for coating

Method
 

Preparation
  1. Break the graham cracker sheets into crumbs using a food processor or a ziploc bag.
  2. Blitz the freeze-dried strawberries in the food processor until they resemble powder.
  3. In a mixing bowl, combine the strawberry powder, graham cracker crumbs, cream cheese, and powdered sugar. Mix until creamy.
  4. Refrigerate the mixture for about 30 minutes to set.
Shaping and Coating
  1. Once chilled, roll spoonfuls of the mixture into bite-sized spheres.
  2. Melt the white chocolate or vanilla almond bark in a microwave-safe bowl.
  3. Dip each truffle into the melted chocolate, allowing excess to drip off before placing them on a parchment-lined baking sheet.
  4. Chill again in the fridge until the coating hardens.

Notes

Serve these truffles on a vibrant platter with additional melted chocolate or crushed strawberries for decoration. Store in an airtight container in the fridge for up to a week, or freeze for about a month.