Yup. Only 5!
With cream cheese, REAL strawberries, graham crackers, and a wee bit of confectioners’ sugar. White chocolate’s involved too. Put it all together and cheesecake is now a finger food.
Let’s get up close and personal on those truffles. โ
Truth: I had a colossal meltdown making these 5 ingredient strawberry cheesecake truffles. When I wrote down the recipe on my to-bake list (which is literally an ongoing note on my iPhone), I kept picturing gorgeous pastel pink inside instead of this putrid brown. There wasn’t really a way to make those glistening pink truffles a reality, especially since I didn’t want to use any artificial strawberry flavoring. Let’s face it. Graham crackers mixed with cream cheese, sugar, and strawberries will be brown… with strawberries.
Brown color aside, I had to share the truffles with you anyway. They taste unbelievable with this incredibly rich creaminess you only get from real cream cheese and is only enhanced with pure white chocolate. It’s all so good!
This is what you’ll do. Grab your mixer or you can use a food processor to mix the cream cheese, graham crackers, and sugar. Let the machine break a sweat! Then gently fold in the itsy bitsy strawberries.
The filling is a little wet from all of the strawberries. Don’t think you did anything wrong after it’s all mixed together because it WILL be sticky and moist. (Sorry.) To make it workable, simply spoon little ball shapes onto a piece of parchment paper. Refrigerate the little shapes until firm. Then you can neatly roll them, like so:
Whenever I dip truffles, I always use this spiral dipping tool. Place the truffle in the white chocolate and lift it out with the dipping tool. Quickly flip it upside down on a lined baking sheet. You can see exactly how I do this in this video (scroll down for video): dark chocolate chocolate rum truffles. Go to the 1 minute mark. That’s how I dip and release truffles. So easy!
For some color, reserve a little melted white chocolate to create a pretty pink drizzle. Stir in a drop of red or pink food coloring (I used deep pink from this set) and use an empty squeeze bottle for neat drizzles. Or use a fork. Or no drizzles at all. They’re great even without the drizzles, promise!
There’s that pretty pink I was after!
They’re so easy. A piece of (cheese)cake.
More Truffle Recipes:
- Chocolate Hazelnut Crunch Truffles
- Healthy Dark Chocolate Almond Truffles
- Pumpkin Spice Truffles
- Dark Chocolate Key Lime Pie Truffles
- Cookie Dough Truffles
- Oreo Balls
- Rum Balls
Strawberry Cheesecake Truffles
- Prep Time: 1 hour
- Cook Time: 0 minutes
- Total Time: 1 hour, 30 minutes
- Yield: about 28 truffles
- Category: Truffles
- Method: No Bake
- Cuisine: American
Description
Easy 5 ingredient strawberry cheesecake truffles made with cream cheese, fresh strawberries, white chocolate, and graham crackers.
Ingredients
- 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
- 4 ounces (113g) full-fat brick cream cheese
- 1/3 cup (40g) confectioners’ sugar
- 1/3 cup (55g) finely diced strawberries*
- 10 ounces (280g) white chocolate, coarsely chopped*
- optional: 1 drop red or pink food coloring
Instructions
- 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’ sugar together. It may not come together at first, but if you keep mixingโand even use your hands for a minuteโit will all come together to form 1 big clump. With a silicone spatula or wooden spoon, stir in the strawberries. The mixture will be wet from the strawberries.
- Drop ballsโabout 1.5 – 2 teaspoons of mixture per truffleโonto the lined baking sheet. Chill in the refrigerator for 30 minutes. During this time, the truffles will “set” making them easier to roll into smooth balls. Roll into smoother balls after they’ve been refrigerated. Place back into the refrigerator as you melt the chocolate.
- Coat in chocolate:ย Melt theย 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 depthย 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 theย spiral dipping tool or a fork. When lifting the ballย 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 ballsย back onto the baking sheet after you dip each one. Stirย food coloring intoย any leftoverย whiteย chocolate, then drizzle over truffles. ย Refrigerate forย 30ย minutesย or until chocolate has completely set before serving.
Notes
- Make Ahead Instructions: You can prepare the truffles through step 3 and keep in a container in the refrigerator for up to 3 days until ready to coat in chocolate. For storing and freezing, layer truffles in a tupperware between parchment paper and store at room temperature for a couple days or in the refrigerator for up to 1 week. Freeze for up to 2 months, then thaw overnight in the refrigerator.
- Special Tools (affiliate links):ย Baking Sheet | Silicone Baking Mat or Parchment Paper | Electric Hand Mixer or Food Processor | Silicone Spatula or Wooden Spoon | Glass Measuring Cup | 2-qt Covered Double Boiler | Candyย Dipping Tools |ย Americolor Gel Paste Color Kit
- Strawberries: When you chop up the strawberries, they’ll likely be super wet. I like to set the diced strawberries in between two paper towels and slightly press down to squeeze some moisture out. This helps. To make rolling and dipping easier, you don’t want super wet strawberries in the truffles.
- White Chocolate: Make sure you are using quality, pure white chocolate. Not chocolate chips. You can also use semi-sweet or dark chocolate for dipping!
Reader Comments and Reviews
Overall they are good. But I think the cream cheese isn’t well pronounced in this recipe. It is far more graham cracker than it is cheesecake. I am going to mess with it and see if I can make it better by upping the cream cheese. I used freeze dried strawberries instead of fresh which helped with the stickiness. I have used TONS of Sally’s recipes and this one was the first that wasn’t perfect.
Hi Iโm curious about the cream cheese measurements. It says a full flat brick which is actually an 8 oz serving if itโs Philadelphia. But it also says 4 oz. Just not sure if that means a whole brick plus 4 oz. Or is it 8oz.or perhaps only 4 which just didnโt seem to be enough. Hope you can clarify before I make these.
Hi Christina! You need 4 oz here. We specify brick here because it is important to use the brick style cream cheese, not the cream cheese that comes in a tub, which has more water in it.
Can I substitute almond bark for the white chocolate?
Hi TL, almond bark should work well here. Enjoy!
Iโm just wondering what specific brand of white chocolate you used for these, Iโm not sure what kind to use.
Hi Ella, we usually use Ghirardelli white chocolate bars.
Do you have any other recommendations? I havenโt been able to find any Ghirardelli chocolate other than the white caramel chocolate bars.
Hi Ella, Lindt makes a good white chocolate bar, as well. Hope this helps!
I rarely fail with Sally’s recipes. This was a complete failure. I followed the recipe but I ended up throwing away the whole thing. It was for my daughter’s birthday and it was a real disappointment.
Hi Jana, sorry this recipe was a disappointment for you. I really appreciate the feedback.
Don’t add all the crumb cracker crumb. Add about half a cup at a time …or all that’ll come through us Graham cracker
I made these for St. Patrickโs Day. I dyed the Graham mixture green and put those tiny marshmallows that you find in hot chocolate mix in them as the mix in because my daughter is allergic to strawberries. My local grocery store sells jars of them. Green sโmores! Perfection!
Can I make these without strawberries? Like, just cheesecake truffles?
Yes, sure can!
These were okay, but not great. They were easy to make and had a nice texture, but I thought it was way too heavy on the graham cracker in flavor. Won’t make these again.
Hi Sally,
Everything came out great except when it came time to dip them. Making icing has always been a struggle for me. I had great value white chips,but did not use. I found almond bark and melted that on a pot in the stove with some butter. They did not come out right at all. They look clumpy and messy. Iโm gonna get some Ghirardelli white chocolate bars and try again tomorrow. I canโt serve this to the people I want to for motherโs day unfortunately.
Made this twice and the flavor was amazing both times. Both times I missed the note on drying the strawberries and it did made quite a mushy sticky mess, so will have to try to dry them next time.
I love making cake pops, and my trick to get that chocolate to thin out is put some coconut oil in it until you get your desired consistency. Helps me to avoid having the chocolate โburnโ and go stiff, as well as keep the chocolate thinner so it doesnโt over power/make it too big of a mouth full of sweets. Plus the light coconut flavor is always so lovely with the desserts/chocolate!
I love your recipes! Have you ever tried substituting the Graham crackers with vanilla wafers to get that whiter color, or added red food coloring to the cookie, air drying it, then putting in the food processor? Just wondering.
Hello! I just made these truffles today. I followed the recipe and everything was fine till I had to coat them with white chocolate. First I used Tollhouse white chocolate chips, and they worked out just fine. They melted nicely and were easy to work with, but then I ran out. So I went and found some Ghirardelli chips, these did not work at all. They clumped together and no matter what I did I could not get them to smooth out. Do you have any suggestions as to how to make them smooth? Should I just buy some quality chocolate? Would chocolate melts work?
Hi Renee! Chocolate chips contain stabilizers that prevent them from melting smoothly. We always recommend using pure baking chocolate (see recipe note)!
I finally made these and they are GREAT!!! I gave half to my friend, who is crazy about strawberries and they loved them too. Thanks for yet another wonderful (and simple) recipe. I always go to Sally for recipes.
Can I make this with lemon? Or like lemon curd?
Hi Jennifer, we haven’t tested a lemon version of these cheesecake truffles – it would definitely take some testing to keep the texture right! Let us know what you try.