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overhead image of strawberry cheesecake truffles on a white plate

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. ↓

zoomed in image of strawberry cheesecake truffles with a bite out of one showing the inside

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.

strawberry cheesecake truffle filling in a glass bowl with a hand mixer

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:

2 images of strawberry cheesecake truffle filling mounds on parchment paper and hands shaping truffles into balls

using a candy dipping tool to dip a truffle into white chocolate in a glass measuring cup

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!

2 images of strawberry cheesecake truffles dipped in white chocolate on parchment paper and pink white chocolate in a squeeze bottle with a bottle of pink food coloring

strawberry cheesecake truffles coated in white chocolate with a pink white chocolate drizzle on parchment paper

There’s that pretty pink I was after!

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

strawberry cheesecake truffles on a white plate with a bite out of one showing the inside

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

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overhead image of strawberry cheesecake truffles on a white plate

Strawberry Cheesecake Truffles

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 0 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: about 28 truffles 1x
  • Category: Truffles
  • Method: No Bake
  • Cuisine: American


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


  • 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 strawberries*
  • 10 ounces (280g) white chocolate, coarsely chopped*
  • optional: 1 drop red or pink food coloring


  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.


  1. 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.
  2. Special Tools: KitchenAid Hand Mixer | Glass Measuring Cup | 2-qt Covered Double BoilerTruffle Dipping ToolsAmericolor Gel Paste Color Kit
  3. 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.
  4. 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!

Keywords: cheesecake truffles, strawberry truffles



Reader Questions and Reviews

    1. 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.

  1. 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.

  2. 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?

    1. Hi Renee! Chocolate chips contain stabilizers that prevent them from melting smoothly. We always recommend using pure baking chocolate (see recipe note)!

  3. 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.

  4. 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 “burn” and go stiff, as well as keep the chocolate thinner so it doesn’t 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!

  5. 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.

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