Strawberry Cheesecake Truffles Bites (Recipe for Printing)
Sweeten the season with strawberry cheesecake truffles featuring graham crackers, freeze-dried strawberries, and white chocolate. Perfect for spring gatherings and celebrations. Save & click.
# What You Need:
→ Base
01 -
12 sheets graham crackers
02 -
1 ounce freeze-dried strawberries
→ Filling
03 -
8 ounces brick-style cream cheese, softened to room temperature
04 -
3/4 cup powdered sugar
→ Coating
05 -
16 ounces white chocolate or vanilla almond bark
# How to Make It:
01 -
Place graham cracker sheets in a food processor and pulse to fine crumbs.
02 -
Add freeze-dried strawberries to the processor and blend until evenly combined.
03 -
Optionally, set aside 1 tablespoon of strawberry graham mixture for later decoration.
04 -
Add softened cream cheese to the mix and blend until fully incorporated.
05 -
Add powdered sugar and blend until the mixture is smooth and cohesive.
06 -
Scoop the mixture into small balls using a cookie scoop or tablespoon and arrange them on a baking tray lined with parchment paper.
07 -
Place the tray in the freezer for 15 to 30 minutes to firm up the mixture.
08 -
Melt white chocolate or almond bark in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
09 -
Roll each chilled truffle between your palms for a uniform round shape.
10 -
Dip each truffle into the melted chocolate using a fork, allowing excess to drip off by tapping gently against the bowl.
11 -
Place the coated truffles back on the parchment and allow to set completely.
# Extra Tips:
01 -
Sprinkle reserved strawberry graham crumbs or decorative sprinkles over the truffle tops before the chocolate sets.
02 -
For best texture, chill the truffles at least 1 hour before serving.
03 -
Store any leftovers in the refrigerator or freezer to maintain freshness.