Chocolate Covered Strawberry Cheesecake Truffles (Printable Version)
Creamy strawberry cheesecake centers coated in rich chocolate. Elegant, bite-sized treats ready in 2.5 hours.
# What You Need:
→ Cheesecake Filling
01 - 8 oz cream cheese, softened
02 - 1/4 cup unsalted butter, softened
03 - 1 cup powdered sugar, sifted
04 - 1/2 cup freeze-dried strawberries, finely crushed
05 - 1/2 teaspoon vanilla extract
06 - 1 cup graham cracker crumbs
→ Chocolate Coating
07 - 10.5 oz semisweet or dark chocolate, chopped or chips
08 - 1 tablespoon coconut oil, optional for smoother coating
→ Decoration
09 - 2 tablespoons white chocolate, melted
10 - Freeze-dried strawberry powder or sprinkles for garnish
# How to Make It:
01 - In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
02 - Add the sifted powdered sugar, crushed freeze-dried strawberries, and vanilla extract to the cream cheese mixture. Mix until fully combined.
03 - Stir in graham cracker crumbs until the mixture is thick and can be rolled into balls.
04 - Cover and refrigerate the mixture for 30 to 45 minutes until firm.
05 - Line a baking tray with parchment paper. Scoop and roll the mixture into 24 balls, approximately 1 tablespoon each. Place on the tray and freeze for 1 hour until solid.
06 - Melt the chocolate with coconut oil if using in a microwave-safe bowl or over a double boiler, stirring until smooth.
07 - Using a fork or dipping tool, dip each truffle into the melted chocolate, allowing excess to drip off. Place back on the parchment-lined tray.
08 - Drizzle with melted white chocolate or sprinkle with freeze-dried strawberry powder if desired.
09 - Refrigerate the truffles for 30 minutes or until the chocolate is completely set. Serve chilled.
# Expert Tips:
01 -
- These truffles give you all the satisfaction of a decadent cheesecake without having to commit to baking an entire cake or worrying about cracks on the surface.
- The freeze-dried strawberries create an intensely fruity flavor that fresh strawberries simply cant match, making these little gems taste like summer even in the dead of winter.
02 -
- If your mixture seems too soft to roll even after chilling, add more graham cracker crumbs a tablespoon at a time until you reach a workable consistency.
- When melting chocolate, never let even a single drop of water get into the bowl or it will seize into a grainy mess instantly and be completely unusable.
03 -
- If you dont have freeze-dried strawberries, you can use strawberry jam instead, but reduce the powdered sugar by 2 tablespoons and add an extra 2 tablespoons of graham cracker crumbs to compensate for the added moisture.
- For picture-perfect truffles, reheat your chocolate if it starts to thicken during the dipping process, as warm chocolate creates a smoother, thinner coating.