Strawberry Cheesecake Truffle Balls (Print-Friendly Format)
Smooth strawberry cheesecake centers coated in white chocolate, finished with a crunchy graham cracker touch.
# Ingredients You’ll Need:
→ Filling
01 -
225 g cream cheese, softened
02 -
60 g powdered sugar
03 -
0.5 teaspoon vanilla extract
04 -
60 g fresh strawberries, finely chopped or mashed
05 -
50 g graham cracker crumbs
→ Coating
06 -
225 g white chocolate, melted
07 -
25 g freeze-dried strawberries, crushed (optional, for decoration and added flavor)
# How to Make It:
01 -
In a medium mixing bowl, beat softened cream cheese until completely smooth. Incorporate powdered sugar and vanilla extract, mixing until uniform. Gently fold in finely chopped or mashed fresh strawberries and graham cracker crumbs until fully combined.
02 -
Portion the cheesecake mixture into 1-inch balls using hands or a small scoop. Arrange the balls on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to allow the mixture to firm.
03 -
Gently melt white chocolate in a heatproof bowl over a double boiler or in the microwave using 20-second intervals, stirring well between each interval until completely smooth.
04 -
Once chilled, dip each truffle ball in melted white chocolate to coat fully. Use a fork to lift the coated truffle, allowing excess chocolate to drain.
05 -
If desired, sprinkle crushed freeze-dried strawberries over the coated truffles for color and added flavor. Return the coated truffles to the parchment-lined baking sheet.
06 -
Refrigerate the truffles for an additional 30 minutes, or until the white chocolate coating is completely firm.
07 -
Once set, store the truffle balls in an airtight container in the refrigerator for up to one week.
# Extra Tips:
01 -
Use high-quality white chocolate for a richer coating and smoother finish.
02 -
Ensure cream cheese reaches room temperature before mixing for optimal texture.
03 -
Truffle balls can be prepared a few days ahead; keep refrigerated until serving.