Strawberry Cheesecake Truffle Balls
Strawberry Cheesecake Truffle Balls are little bites of sweet, creamy goodness that combine the fresh taste of strawberries with the rich, smooth flavor of cheesecake. These truffles have a soft,…
Tip: save now, cook later.Strawberry Cheesecake Truffle Balls are little bites of sweet, creamy goodness that combine the fresh taste of strawberries with the rich, smooth flavor of cheesecake. These truffles have a soft, chewy center with a burst of fruity sweetness and a touch of tang, all wrapped in a delicious coating that makes them perfect for snacking or sharing.
I love making these truffle balls because they come together so easily and are always a hit at parties or just as a special treat at home. I usually smash up some fresh strawberries and mix them right into the cheesecake base, then roll the mixture into small balls that are fun to eat. Plus, they store well in the fridge, so I can grab them whenever I need a quick, sweet pick-me-up.
My favorite way to serve these is on a pretty little plate with a sprinkle of crushed graham crackers or a drizzle of chocolate on top. They feel fancy but are honestly super simple to make. It’s one of those desserts that makes me smile every time I bite into that creamy strawberry center—like a mini celebration in every bite!
Key Ingredients & Substitutions
Cream Cheese: This is the heart of the truffle’s creamy texture. I like using full-fat for richness. If you want a lighter option, try reduced-fat cream cheese, but the texture might be a bit less smooth.
Graham Cracker or Strawberry Cake Crumbs: Graham crackers add a classic cheesecake crunch. For a fun twist, strawberry cake crumbs give extra color and flavor. Gluten-free crumbs or crushed cookies work well if needed.
Freeze-Dried Strawberries: They add vibrant color and intense strawberry flavor on the outside. If unavailable, finely chopped dried strawberries or crushed pink candies can be used instead.
White Chocolate: This coating keeps truffles neat and adds sweetness. If you prefer, use white candy melts or even milk chocolate for a different taste and color.
How Do I Get the Perfect Smooth and Firm Truffle Balls?
Rolling the truffle mixture into balls that hold their shape is key. Here’s how to nail it:
- Chill the Mixture: If the cream cheese mix feels too soft, pop it in the fridge for 10-15 minutes before shaping.
- Use Slightly Moistened Hands: Wet your hands a bit to avoid sticking while shaping smooth balls.
- Seal the Jam Well: When adding the strawberry jam filling, pinch the edges tightly to prevent leaking.
- Firm Up in the Fridge: After rolling and coating, refrigerate truffles for about 30 minutes to help them set.
These steps will give you neat, tasty truffles with that perfect creamy center and crunchy coating every time!
Equipment You’ll Need
- Mixing bowl – big enough to mix cream cheese and crumbs smoothly without spilling.
- Electric mixer or hand whisk – makes blending cream cheese and sugar quick and lump-free.
- Measuring cups and spoons – for accurate ingredient amounts, especially sugar and vanilla.
- Microwave-safe bowl – to melt white chocolate gently and evenly without burning.
- Parchment paper-lined tray – prevents truffles from sticking while chilling in the fridge.
- Spoons or forks – perfect for drizzling melted chocolate over the truffle balls neatly.
- Small spatula or rubber scraper – helps mix and scrape ingredients from the bowl efficiently.
Flavor Variations & Add-Ins
- Swap strawberry jam for raspberry or blueberry preserves for a different fruity center that pairs well with cheesecake.
- Add finely chopped nuts like pistachios or almonds inside or as a rolling coating for extra crunch and flavor contrast.
- Try mixing freeze-dried raspberries with the crumbs instead of strawberries for a tangier berry flavor and pretty color.
- Use dark or milk chocolate coating instead of white chocolate for a richer taste and slight bitterness that balances the sweet center.
How to Make Strawberry Cheesecake Truffle Balls
Ingredients You’ll Need:
For the Truffle Mixture:
- 8 oz (225 g) cream cheese, softened
- 1 cup (100 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup (100 g) graham cracker crumbs (or pink strawberry cake crumbs)
For the Coating & Filling:
- ½ cup freeze-dried strawberries, crushed into fine crumbs
- ½ cup strawberry jam or preserves
- 6 oz (170 g) white chocolate, for coating
- 1-2 tablespoons heavy cream (optional, for thinning chocolate)
- 1-2 teaspoons red food coloring or strawberry syrup (optional, for drizzle)
How Much Time Will You Need?
This recipe takes about 20 minutes of hands-on preparation, plus 45 minutes to chill the truffle balls so they firm up nicely. The melting and drizzling of chocolate adds just a few more minutes, so plan for about 1 hour from start to finish.
Step-by-Step Instructions:
1. Make the Truffle Mixture:
In a large bowl, beat the softened cream cheese with a mixer or whisk until smooth. Add the powdered sugar and vanilla extract, and keep mixing until everything is combined and creamy. Gently fold in the graham cracker or strawberry cake crumbs. If the mixture feels too soft to shape, pop it into the fridge for 10-15 minutes.
2. Form and Fill the Truffles:
Take about 1 tablespoon of the cheesecake mixture and flatten it into your palm. Put about 1 teaspoon of strawberry jam in the center. Carefully fold the cheesecake mixture over the jam and roll into a smooth ball, making sure the jam is sealed inside. Repeat with the rest of the mixture and jam.
3. Coat and Chill:
Roll each ball in the crushed freeze-dried strawberries, pressing lightly so the crumbs stick well. Arrange the truffles on a tray lined with parchment paper, then chill in the refrigerator for at least 30 minutes to firm up.
4. Add the Chocolate Drizzle:
Carefully melt the white chocolate in the microwave in short bursts, stirring well between each until smooth. If it’s too thick for drizzling, mix in a little heavy cream. Using a spoon or fork, drizzle the white chocolate over the chilled truffle balls. For a pretty finish, add a drizzle of red food coloring mixed into some melted chocolate or strawberry syrup.
5. Final Chill and Serve:
Place the drizzled truffles back in the fridge for 15 minutes so the chocolate topping sets up. Serve the truffles chilled and enjoy the creamy strawberry cheesecake flavor with every bite!
Can I Use Frozen Strawberries Instead of Freeze-Dried?
It’s best to use freeze-dried strawberries because they’re dry and crumbly, helping the coating stick nicely. If you only have frozen strawberries, thaw and pat them very dry, then finely chop and mix with some crushed cookies to help them stick better.
How Should I Store Strawberry Cheesecake Truffle Balls?
Store them in an airtight container in the refrigerator for up to 5 days. They taste best chilled and can also be frozen for up to a month—just thaw in the fridge before serving.
Can I Make These Truffles Ahead of Time?
Absolutely! You can prepare and shape the truffle balls a day ahead, keep them covered in the fridge, and add the chocolate drizzle right before serving to keep the coating fresh.
What Can I Use Instead of White Chocolate for Coating?
If you prefer, use white candy melts or even milk or dark chocolate for a different flavor. Just keep in mind the color and sweetness will change, but they’ll still taste delicious!
