strawberry truffles

Easy 5 ingredient strawberry cheesecake truffles made with cream cheese, fresh strawberries, white chocolate, and graham crackers.

Strawberry Cheesecake Truffles

graham

(110 grams) brick-style cream cheese

(40 grams) confectioners’ sugar

(55 grams) finely diced strawberries*

(280 grams) white chocolate, coarsely chopped*

food coloring

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Using a handheld mixer or a food processor, mix the graham cracker crumbs, cream cheese, and confectioners&#8217; sugar together. It may not come together at first, but if you keep mixing&#8211; and even use your hands for a minute&#8211; it will all come together to form 1 big clump. With a rubber spatula or wooden spoon, stir in the strawberries. The mixture will be wet from the strawberries.

Drop balls&#8211; about 1.5 &#8211; 2 teaspoons of mixture per truffle&#8211; onto the lined baking sheet. Chill in the refrigerator for 30 minutes. During this time, the truffles will &#8220;set&#8221; making them easier to roll into smooth balls. Roll into smoother balls after they&#8217;ve been refrigerated. Place back into the refrigerator as you melt the chocolate.

Coat in chocolate

 Melt the white chocolate in a double boiler or the microwave. (Alternatively, you can temper the chocolate.) If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping. Melt in 15 second increments in the microwave, stirring after each increment until completely melted and smooth.

Dip each truffle completely into the chocolate using the spiral dipping tool or a fork.When lifting the ball out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Place balls back onto the baking sheet after you dip each one. Stir food coloring into any leftover white chocolate, then drizzle over truffles.  Refrigerate for 30 minutes or until chocolate has completely set before serving.

These are delicious! Although mine did not turn out as pretty as yours, haha. I'm going to invite my mom over to make them with me and I'm sure they'll come out more like your pictures :) Thank you for a fun recipe!

These are amazing. Even with the strawberry trick, I have trouble with rolling them so I don’t get the shape perfect but taste is delicious.

Just made these, mine are ugly because i didn't have the tool but they sure taste good! The balls came out fine til I dipped them lol... that's when they became ugly. ‍♀️

I think these are lovely, brown color or not!  

&lt;3

Don't waste your time making these- These are so dry and they taste: Very bland. They fell apart while I was trying to cover them in chocolate, their so dry.
If It would let me post a picture, I would.

TERRIBLE recipe. 
Rated 0 stars.

This was so good!! Mine were a little soggy because I didn't see the note that said to dry the strawberries with a paper towel until after I had mixed them in, but otherwise they were so good! The white chocolate really complimented the cheesecake mixture. So yummy!

Can’t believe I’m making these! Definitely out of my comfort zone. Do I keep these in the refrigerator once done? Or room temp is ok. Thank you

This easy recipe comes together quickly and is perfect for a special occasion like Valentine's Day or for gifting to friends and family. The pretty pink centers and dark chocolate coating make them as beautiful as they are tasty!

Strawberry Truffles

white chocolate chips (340 grams)

heavy cream

freeze-dried strawberries, finely crushed, divided

vanilla extract

dark chocolate (226 grams), chopped

Place the white chocolate chips in a medium heat-proof bowl.

In a small saucepan, bring the heavy cream to a simmer over medium heat. Pour the hot cream over the white chocolate chips. Let sit for 2-3 minutes to allow the chocolate to melt.

Add 3/4 cup of the crushed freeze-dried strawberries and the vanilla extract to the white chocolate mixture. Stir until the mixture is smooth and the strawberries are evenly distributed. Cover the bowl with plastic wrap and refrigerate for 2 hours or until firm enough to scoop.

Line a baking sheet with parchment paper. Using a small cookie scoop or spoon, scoop out the strawberry mixture and roll into 1-inch balls. Place on the prepared baking sheet and freeze for 30 minutes.

Melt the dark chocolate in the microwave in 30-second intervals, stirring between each, until smooth.

Using a fork, dip each frozen truffle in the melted dark chocolate, tapping off any excess. Place back on the baking sheet and immediately sprinkle with the remaining crushed freeze-dried strawberries.

Refrigerate the truffles for at least 15 minutes or until the chocolate is set. Store in an air-tight container in the refrigerator for up to 2 weeks. Enjoy!

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Top 2 strawberry truffles recipes from across the web

The most viewed strawberry truffles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Strawberry Cheesecake Truffles

Strawberry Truffles

The most viewed strawberry truffles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine