Strawberry Cheesecake Truffle Balls (Printable View)
Creamy strawberry cheesecake balls coated in white chocolate with a crunchy graham cracker bite.
# Ingredient List:
→ Cheesecake Filling
01 -
8 ounces cream cheese, softened
02 -
1 cup crushed graham crackers
03 -
1/2 cup finely chopped freeze-dried strawberries
04 -
1/4 cup powdered sugar
05 -
1/2 teaspoon vanilla extract
→ Coating and Garnish
06 -
8 ounces white chocolate or white candy melts
07 -
2 tablespoons crushed freeze-dried strawberries, for garnish (optional)
# Preparation Steps:
01 -
Using a medium mixing bowl, beat softened cream cheese together with powdered sugar and vanilla extract until mixture is smooth and creamy.
02 -
Stir in crushed graham crackers and finely chopped freeze-dried strawberries, mixing until fully combined.
03 -
Refrigerate the mixture for 30 to 60 minutes, or until firm enough to shape.
04 -
Using a small scoop or spoon, portion and roll the chilled mixture into 1-inch balls. Arrange the balls on a parchment-lined baking sheet.
05 -
Freeze the truffle balls for 15 to 20 minutes until they are firm.
06 -
Melt white chocolate or candy melts in a microwave-safe bowl in 30-second intervals, stirring until fully smooth.
07 -
Dip each firm truffle ball into the melted white chocolate, letting any excess drip off, and return to parchment. Immediately sprinkle with additional crushed freeze-dried strawberries, if desired.
08 -
Allow the chocolate coating to set fully at room temperature, or refrigerate to speed up setting.
# Supplementary Details:
01 -
If white chocolate seizes or thickens, add a teaspoon of coconut oil to loosen the consistency for an even coating.