5 Ingredient Strawberry Cheesecake Truffles

You’ll also love my Golden Oreo truffles.

EASY 5 ingredient strawberry cheesecake truffles made with cream cheese, fresh strawberries, white chocolate, and graham cracker! Recipe on sallysbakingaddiction.com

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. ↓

EASY 5 ingredient strawberry cheesecake truffles made with cream cheese, fresh strawberries, white chocolate, and graham cracker! Recipe on sallysbakingaddiction.com

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.

How to make strawberry cheesecake truffles on sallysbakingaddiction.com

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:

How to make strawberry cheesecake truffles on sallysbakingaddiction.com

How to make strawberry cheesecake truffles on sallysbakingaddiction.com

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!

How to make strawberry cheesecake truffles on sallysbakingaddiction.com

EASY 5 ingredient strawberry cheesecake truffles made with cream cheese, fresh strawberries, white chocolate, and graham cracker! Recipe on sallysbakingaddiction.com

There’s that pretty pink I was after!

They’re so easy. A piece of (cheese)cake.

EASY 5 ingredient strawberry cheesecake truffles made with cream cheese, fresh strawberries, white chocolate, and graham cracker! Recipe on sallysbakingaddiction.com

More truffle recipes: chocolate hazelnut crunch truffles | healthy dark chocolate almond truffles | pumpkin spice truffles | peanut butter M&Ms truffles | dark chocolate key lime pie truffles | cookie dough truffles | mint Oreo truffles

Strawberry Cheesecake Truffles

Ingredients:

  • 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
  • 4 ounces (110g) brick-style cream cheese
  • 1/3 cup (40g) confectioners' sugar
  • 1/3 cup (55g) finely diced strawberries1
  • 10 ounces (280g) white chocolate, coarsely chopped2
  • optional: 1 drop red or pink food coloring

Directions:

  1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. 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 mixing-- and even use your hands for a minute-- 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.
  3. Drop balls-- about 1.5 - 2 teaspoons of mixture per truffle-- onto 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.
  4. 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.
  5. 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.

Make ahead tip: 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.

Recipe Notes:

  1. 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.
  2. Make sure you are using quality, pure white chocolate. Not chocolate chips. You can also use semi-sweet or dark chocolate for dipping!

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

Kitchenaid Hand Mixer | Glass Measuring Cup | 2-qt Covered Double BoilerTruffle Dipping ToolsAmericolor Gel Paste Color Kit

If you love strawberries, bake my strawberry cupcakes with creamy strawberry buttercream next!

Soft and fluffy strawberry cupcakes with creamy strawberry buttercream frosting. Make them in mini size, too!

Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

EASY 5 ingredient strawberry cheesecake truffles made with cream cheese, fresh strawberries, white chocolate, and graham cracker! Recipe on sallysbakingaddiction.com

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84 Comments

Comments

  1. Stephanie on January 31, 2017 at 3:46 pm

    Cheesecake truffles are one of my favourite treats! And with fresh strawberries? These sound perfect

  2. Becky on January 31, 2017 at 4:16 pm

    Hi Sally,

    Have you tried using Nilla wafers? They would change the taste a little, but it may make them more pinky inside….

    • Sally on February 1, 2017 at 2:15 pm

      I haven’t, but that’s a great suggestion for next time! Thanks Becky.

  3. pilla on February 1, 2017 at 2:54 am

    Looks awesome! perfect for Valentines.

    http://utochspring.com

  4. Alyse on February 1, 2017 at 10:20 am

    Going to make these this weekend !! Thank you, as always, Sally 🙂

  5. Kayla on February 1, 2017 at 4:00 pm

    Sally,

    Do you buy chocolate (NOT chocolate chips) in bulk anywhere? I don’t mind dishing out money for good ingredients, but, buying Bakers chocolate in 4oz boxes from my grocery store is not very economical for your truffle recipes that call for 18oz.

    Any recommendations on large quantity good quality chocolate? Thanks for the new recipe!

  6. Jackie on February 1, 2017 at 4:33 pm

    These sound and look super good as-is! Mouthwatering! I wonder if ground freeze-dried strawberries would pinken the mixture enough?

  7. Logan on February 1, 2017 at 9:40 pm

    This seems somewhat obvious, but since cheesecake comes with a variety of “toppings,” do you think blueberry or raspberry would work well in these truffles as well?

    • Sally on February 2, 2017 at 11:17 am

      Be careful chopping up those other berries if you use them. They’re quite wet inside and may change the texture of the truffle dough.

      • Logan on February 2, 2017 at 2:03 pm

        Since they’re so wet, could I set them out on a paper towel to soak some of the moisture up before putting into the truffle mixture?



  8. Camila on February 2, 2017 at 12:38 am

    Hi Sally,
    The recipe looks so delicious. I love strawberries and cheesecake, so this one’s a no brainer for me. Any suggestions on a dip substitution? I’m allergic to chocolate. Thanks 🙂

    • Sally on February 2, 2017 at 11:16 am

      How about a roll in nuts instead?

  9. Kristin Cha on February 2, 2017 at 4:01 pm

    Excited to make these for valentines day! Also i alsp i hate using artificial flavor, even for the drizzle. I use a drop or two of beet juice and seriously no one can taste the difference

  10. Laura | Tutti Dolci on February 2, 2017 at 8:24 pm

    I had to laugh because this is *so* my life: “My to-bake list (which is literally an ongoing note on my iPhone).”

    Love these pretty truffles for Valentine’s Day – the perfect way to get our cheesecake fix!

  11. Neni on February 3, 2017 at 4:02 am

    Oh my, now I wish it would be strawberry season. Cannot wait to try it in summer. 

  12. Abi on February 3, 2017 at 9:23 am

    these look delicious. they must count as one of your five a day!

  13. Suzanne on February 3, 2017 at 9:29 pm

    Thanks, I made these; they are great.

  14. Rebecca on February 5, 2017 at 8:54 pm

    You might try processing some freeze dried strawberries to a fine powder and mixing them in with your graham crackers. They turn a lovely dark pink.

  15. Monique on February 6, 2017 at 8:44 am

    I ordered the spiral dipping tool to make these:)TU.

    • Sally on February 6, 2017 at 11:44 am

      Let me know how you like them!

  16. Barbara P. on February 6, 2017 at 8:44 pm

    These were absolutely delicious! I made them in my food processor. It is true at first it doesn’t seem like they will come together but they do! I parted it out and put in refrigerator time firm up before rolling into balls. Also back to the fridge after dipping in white chocolate to help firm up. I made 4 different desserts and this was the favorite by most. A definite keeper! Thanks Sally!!

  17. Monique on February 12, 2017 at 2:29 pm

    It’s me:)

    I made a few this morning..made 1/3 to see..I weighed everything and they turned out perfect.
    That little batter is delsh:)
    And that Ateco tool?
    Winner.
    Thanks so much..I will be doing a post..w/ of course my photos and a link to your beautiful blog and this recipe.
    My family will love these.

  18. Sally K. on February 17, 2017 at 7:07 pm

    Hi Sally,

    Today I made these for the third time. They are always a success and everyone loves them. I temper the chocolate so the truffles will store at room temperature, and so we can box them to give to friends. My husband and I have fun making them together.

    Thanks for another great recipe. Your site is one of my favorites.

  19. Jazzmin Bak on May 4, 2017 at 9:33 pm

    Hey Sally, 
    Do you think I could insert cake pop sticks into theses truffles ? Or will they be too heavy and thus no point for the sticks ? Looking forward to making them tomorrow 😉 
    Thanks Jazz 

    • Sally on May 6, 2017 at 8:51 am

      I can’t see why not!

  20. Katherine Meier on December 3, 2017 at 10:46 am

    Hi Sally! I have a bunch of frozen strawberries that I handpicked from a local farm last June. Their flavor is ah-mazing! Can frozen berries be used in this? If so, how would you recommend? Thank you!

  21. Bryan Castle on June 19, 2018 at 6:23 pm

    Seems very heavy in Graham cracker. Do you mean an 8 oz cream cheese?

    • Sally on June 21, 2018 at 6:31 am

      Graham cracker crumbs are the base. 1 and 1/2 cups is correct, as is the amount of cream cheese listed. Let me know if you try them!

  22. Annum Iqbal on June 27, 2018 at 11:15 am

    Hi!
    Dear Sally! Thanks for great recipes which contribute the most to sweet treats in my life. Here in Finland i always wonder how to replace Graham Crackers in any cheesecake based recipes! I cannot find them here!

    Love

    • Sally on June 27, 2018 at 11:58 am

      Digestive biscuits are usually a fine substitute. 🙂

  23. Angelica on July 4, 2018 at 11:11 am

    How do you store the remaining strawberry cheesecake truffles? If I pit it in the fridge and serve it the next day, won’t the chocolate melt?

    • Sally on July 5, 2018 at 10:58 am

      Hi Angelica! The chocolate won’t melt unless the truffles are sitting under direct heat. If it’s a hot day, it will slightly soften but won’t melt.

Reviews

Questions

  1. Bryan Castle on June 19, 2018 at 6:23 pm

    Seems very heavy in Graham cracker. Do you mean an 8 oz cream cheese?

    • Sally on June 21, 2018 at 6:31 am

      Graham cracker crumbs are the base. 1 and 1/2 cups is correct, as is the amount of cream cheese listed. Let me know if you try them!

  2. Annum Iqbal on June 27, 2018 at 11:15 am

    Hi!
    Dear Sally! Thanks for great recipes which contribute the most to sweet treats in my life. Here in Finland i always wonder how to replace Graham Crackers in any cheesecake based recipes! I cannot find them here!

    Love

    • Sally on June 27, 2018 at 11:58 am

      Digestive biscuits are usually a fine substitute. 🙂

  3. Angelica on July 4, 2018 at 11:11 am

    How do you store the remaining strawberry cheesecake truffles? If I pit it in the fridge and serve it the next day, won’t the chocolate melt?

    • Sally on July 5, 2018 at 10:58 am

      Hi Angelica! The chocolate won’t melt unless the truffles are sitting under direct heat. If it’s a hot day, it will slightly soften but won’t melt.

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