5 Ingredient Strawberry Cheesecake Truffles

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
  • 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




  1. Rebecca Levine says:

    Do you think raspberries would work as well, or just strawberries?

    1. Raspberries might be a little hard to work with as they are so wet when chopped up. But it’s worth a shot. Or you can maybe beat 1-2 Tbsp of raspberry jam into the mixture instead.

  2. Hi Sally,

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

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

  3. Thanks, I made these; they are great.

  4. 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.

  5. 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!!

  6. 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.

  7. Jazzmin Bak says:

    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 

    1. I can’t see why not!

  8. These turned out amazing! I used a food processor to make the graham cracker crumbs and then added the cream cheese and the powdered sugar to that mixture. Putting the chopped strawberries in between paper towels was a great recommendation. The truffles came together easily and the white chocolate (I used Baker’s) complimented it beautifully. Thanks for sharing!

  9. Could you freeze these for future entertaining?

    1. Yes, see the Make Ahead Instructions in the recipe notes!

  10. Thanks for this recent re-post! I made them this weekend for my sister’s birthday and used sprinkles on top instead of pink drizzle and they were delicious. I also made your Oreo no bake truffles using lemon Oreos and those were a huge hit too!

  11. Jean Duchesneau says:

    Do you think you could replace the fresh strawberries with dehydrated berries?

    1. I haven’t tested this with dehydrated berries but let me know if you do!

  12. These are delicious! Although mine did not turn out as pretty as yours, haha. I’m going to invite my mom over to make them with me and I’m sure they’ll come out more like your pictures 🙂 Thank you for a fun recipe!

  13. These are amazing. Even with the strawberry trick, I have trouble with rolling them so I don’t get the shape perfect but taste is delicious.

  14. Just made these, mine are ugly because i didn’t have the tool but they sure taste good! The balls came out fine til I dipped them lol… that’s when they became ugly. ‍♀️

  15. I think these are lovely, brown color or not!


  16. Don’t waste your time making these- These are so dry and they taste: Very bland. They fell apart while I was trying to cover them in chocolate, their so dry.
    If It would let me post a picture, I would.

    TERRIBLE recipe.
    Rated 0 stars.

    1. Hi Lori, I’m surprised your truffles were dry with the cream cheese and fresh strawberries. Feel free to email me the recipe picture and I can try to help troubleshoot. Thank you for your feedback!

      1. Your recipe called for 4 oz. of cream cheese and 1 and 1-1/2 Cups of graham cracker crumbs. Not nearly enough cream cheese to balance out. I also used fresh picked strawberries, hence why I was looking for a recipe that is tasty with fresh strawberries.

  17. Hi sally! this recipe turned out perfect. what temperatures do you suggest for tempering the chocolate to coat the truffles in?

  18. Hi Sally,

    I’m planning to make these soon! They look amazing and doesn’t seem like all that much work!

    I live in the UK and brick style cream cheese in not readily accessible. Do you have recommendations for how to tweak the recipe if I were to use philadelphia spreadable cream cheese?

    Thanks very much!

    1. Hi Megan! Though I haven’t tested this recipe with the exact product you’re using, adding more graham cracker crumbs will help thicken the mixture if it needs it!

  19. This was so good!! Mine were a little soggy because I didn’t see the note that said to dry the strawberries with a paper towel until after I had mixed them in, but otherwise they were so good! The white chocolate really complimented the cheesecake mixture. So yummy!

  20. Jools Turnham says:

    Hi sally
    I plan to make these for my xmas treat gift bags, how long do they keep for?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jools, See the make ahead instructions in the recipe notes for details.

  21. Hello Sally

    is there any alternative for graham cracker crumbs? because in Greece there is no graham cracker crumbs

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Patrisia, Digestive biscuits are a good substitute if you have those!

  22. Hi there – I was wondering if I could just make these without the strawberries? Would I need anything else to hold together? Any suggestions on how to keep the flavour still rich?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Amanda, You can leave the strawberries out with no other changes. Or replace with another fruit of your choice.

  23. Can I do these with frozen strawberries? Do I need to thaw them?

    1. Trina @ Sally's Baking Addiction says:

      Hi Andi! Yes, you should be able to. We would thaw, drain, and make sure to dab as much excess moisture away as possible before beginning (see recipe note for details). Enjoy!

  24. Mary Ellen Green says:

    Can I use golden Oreos in place of graham crackers?? 🙂

    1. Lexi @ Sally's Baking Addiction says:

      Hi Mary Ellen, we haven’t personally tried it, but let us know if you do!

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