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Strawberry cheesecake truffle balls dusted with powdered sugar

Classic Strawberry Cheesecake Truffle Balls

These delightful Classic Strawberry Cheesecake Truffle Balls are a perfect no-bake treat, combining creamy cheesecake with the sweetness of strawberries and the satisfying crunch of graham crackers, all dipped in smooth white chocolate.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 2 hours 15 minutes
Servings 12 truffle balls

Equipment

  • Large Bowl
  • Electric Mixer
  • Plastic Wrap
  • Parchment-Lined Baking Sheet
  • Microwave-Safe Bowl
  • Fork or Dipping Tool

Ingredients
  

Truffle Mixture

  • 8 ounces full-fat block cream cheese softened to room temperature
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup fresh strawberries OR freeze-dried strawberry powder finely diced fresh strawberries OR 2 tablespoons freeze-dried strawberry powder

Coating and Decoration

  • 12 ounces white chocolate melts or bark
  • 1 teaspoon coconut oil optional, for thinning chocolate
  • 2 tablespoons sprinkles or additional crushed cookies for decoration

Instructions
 

Prepare the Truffle Mixture

  • In a large bowl, beat the softened cream cheese until it is smooth and creamy. Then, add the confectioners' sugar and vanilla extract, mixing until everything is fully incorporated.
  • Fold in the graham cracker crumbs and your chosen strawberry component (diced fresh or freeze-dried powder); mix until just combined, being careful not to overmix.
  • Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours until the mixture is firm enough to roll.

Form and Chill Truffles

  • Scoop out small portions of the chilled mixture, about 1 tablespoon each, and roll them into compact balls between your palms.
  • Place the finished balls on a parchment-lined baking sheet and return them to the refrigerator for another 30 minutes to firm up while you prepare the coating.

Coat and Decorate

  • In a microwave-safe bowl, melt the white chocolate melts or bark in 30-second intervals, stirring until smooth; if desired, stir in coconut oil for a thinner consistency.
  • Dip each chilled truffle ball into the melted chocolate using a fork or dipping tool, allowing any excess to drip off.
  • Immediately place the coated truffles back on the parchment-lined baking sheet and decorate with sprinkles or extra crumbs before the chocolate sets.
  • Refrigerate the truffle balls for at least 30 minutes, or until the chocolate coating is completely firm.

Notes

For best results, ensure all ingredients, especially the cream cheese, are at room temperature for a smooth mixture. Chilling times are crucial for easy rolling and dipping.