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. heather (delicious not gorgeous) says:

    i bet truffles with pink insides would have been pretty, but i’d rather have truffles with fresh strawberries in them than tasting like strawberry milk (idk i’ve never been a fan) any day! plus maybe i can get away with looking like i’m eating bliss balls or something healthy (;

  2. Such pretty truffles 🙂 and its cheesecake! OMG

  3. Sally,
    I totally understand your frustration with the color of the truffles. A few weeks ago, inspired by one of your cherry cookie recipes, I decided to make pink cookies for a neighbor who had a baby girl. I didn’t want to use red food coloring, since I’m being carcinogen-conscious these days. I ended up frosting cookies with pink icing colored with pomegranate juice, but the cookies were not pink inside. I’ll let you know when I post the recipe on my blog. Last week, my toddler was home sick and wanted to make pink cookies again. We made beet cookies, and they looked orange-brown inside and red outside after they were baked, as if they were painted red. How weird is that?! Anyways, your truffles are adorable. 🙂

    1. Yes, exactly. It’s frustrating! BUT maraschino cherries usually work for me to make a pink cookie.

      1. Maraschino cherries are made with red food coloring. Oh, well, I’d rather give up on color that taste. 🙂

  4. Wow, I looooooooooooove this! And graham-cracker brown is not such a terrible color 🙂 Everything you do is gorgeous, even if it was monochromatically brown 😉

  5. Sally these look great! Can’t wait to try them over the weekend 🙂 though I may sub the strawberries for chocolate chips 😀

    1. That’s a delicious alternative 😉

  6. Marina @ A Dancer's Live-It says:

    These are SO pretty Sally!! I loved watching how you coat them on your Instagram story, I need to get one of those truffle dippers. 🙂

    1. I’m glad the IG story helped!

  7. Shelby @ Go Eat and Repeat says:

    Yum! But don’t you hate that, when you have a vision of a perfectly beautiful dish in your mind and it just does not come out that way? I have had that happen waayyyy too often. But we’re food bloggers so we can make anything look pretty, just like these gorgeous truffles =)

    1. It happens more often than not: the recipe turns out so much different from what I imagined in my head!

  8. Demeter | Beaming Baker says:

    And just like that, Monday got so much better… and sweeter. <3 Sally, you've totally got me in the mood for Valentine's Day! LOVE the second photo, with the closeup of the bitten truffle. I think the warm, golden brown color inside contrasts so beautifully with the white and light pink chocolate. So, meltdown, begone! 🙂 Homemade candy is the BEST! xo

    1. Thanks Demeter!!

  9. Maybe it’s your photography, but the color of these actually looks very inviting.  The graham cracker bit is classic cheesecake, but I keep thinking, “What if you made this with pink frosted animal crackers?” It wouldn’t exactly be cheesecake accurate, but I think the pink color might carry over.  I like the golden color of the graham crackers with the brightness of the strawberries, it looks as beautiful as I’m sure it’s going to taste.  Definitely going to make these this weekend and report back, perhaps half batches of graham cracker and frosted animal cracker just to see a comparison!

    1. Yes yes and YES! Anything with pink frosted animal crackers is a great idea 😉

  10. Patricia @Sweet and Strong says:

    I think the pink drizzle makes the perfect color.  These are beautiful and would go perfectly with a glass of champagne 😉

    1. YESSSSSS champagne!!

  11. These are simply adorable!  I wonder if I could make them (I have ZERO talent for this type of cute project)

    but I am tempted…. very tempted…

  12. Would these freeze well?? Would you store them in refigerator or on the counter? I’m new to truffles haha

    1. Yes! Check out my make ahead tip for freezing and storing instructions.

  13. Sally! So excited. If it’s wet and sticky, can I add some more graham crackers, roll it flat and make heart shapes instead with a cookie cutter?

    1. Hi Linda! That could work, but I’d say you need a lot more crumbs. Then you might lose the cream cheese and strawberry flavors. They’ll be masked by all the graham cracker crumbs.

      1. Good point. In that case, do you think it’ll be easier to form the rolls up dough into a heart? Same concept as you would for cake pops.

      2. I’d say so! Make sure you chill the dough. Easier to work with when cold.

  14. My heart skipped a beat when I saw the recipe title. I used to get a strawberry truffle from Godiva all the time, I am sure these will bring me back. The combo of the white chocolate and strawberries, just sounds like a perfect match. Plus cheesecake in ball form. I don’t know if it could get any better. I call that a beautiful delicious simple dessert. Only 5 ingredients!! I can’t wait to try them.

    1. Thanks Courtney!! Let me know what you think of them. They won’t live up to Godiva though. Nothing can!! 🙂

  15. Sara | Last Night's Feast says:

    Sally, these are soooo cute!

  16. These are so cute! Everything screams pink. Love it! <3

  17. Brittney @BrunetteLovesBrownies says:

    This recipe came at the perfect time for me! I have to make raspberry truffles for a friends wedding that is coming up and had no idea how to perfectly dip them! I will definitely give this method a test run before the wedding. Thanks for always bringing easy solutions to baking dilemmas!

    1. Happy this is helpful! Have fun making the treats for the big day.

  18. Andrea @ Cooking with a Wallflower says:

    These truffles are so pretty.  And I love that they only contain 5 ingredients!

  19. On the outside, these look so gorgeous and make me want to dive right into Spring, but they’re not terrible looking on the inside either! I’ve yet to make any of your truffle recipes, but I’m eager to make the chocolate ones in your cookbook and these ones now too. I think I saw that dipping tool set at Michaels recently, and I desperately want it. Any other tools imperative for truffle making I should pick up if I’m serious about this, or is a dipping tool and some good quality chocolate the most important thing? 😀

    1. Honestly… a dipping tool, a tall measuring cup (like a Pyrex 2 cup liquid measuring cup) and quality chocolate are all you need! I recommend the tall pyrex because it’s the perfect width and depth for dunking.

  20. I like the color! The yummy graham cracker crust is my favorite part of the cheesecake!

    1. Thanks Turner– and I agree, the crust is the best!

  21. Cori @ Sweet Coralice says:

    Oh My Gawd! These look so pretty, Sally! I so need to get that dipping tool. I made white chocolate cheese cake balls for my daughters graduation party and they were super sticky, deliciously messy though. You’re recipes are always on point so I know these will be great and would be perfect for a friends upcoming bridal shower! 🙂

    1. That dipping tool make life so much easier when I was writing Sally’s Candy Addiction! I’ll never make truffles again without it 🙂 And these would be super cute for a shower!

  22. I have been buying vanilla graham crackers lately. They are not quite as brown and I like the flavor much better.

    1. Good to know!!

  23. These photos and truffles are beautiful Sally!! I got a dipping tool for Christmas and haven’t used it yet, but I guess that is about to change.

    1. Let me know how you like them, Kylie!

  24. These look delicious, but my son is not a big fan of strawberries. What other fruits do you think would work in this recipe?

    1. Any fruit that you can chop up super tiny– and blot a little dry. Mini chocolate chips would be good too!

  25. Shawnna Griffin says:

    hey girl- these look amazing!

  26. Cathleen @ A Taste of Madness says:

    This looks amazing!! I can’t believe it is only made with 5 ingredients! Also, thanks for the heads up about the spiral dipping tool! Buying it soon!

  27. Blogtastic Food says:

    This is perfect for valentines day. Nice one (:

  28. You’re lovely. Super Bowl party dessert problem = solved (And yes they WILL be pink. I am sure the men will get over it when they taste how amazing these are) And I’ve been waiting for a reason to bust out my new food processor that I got at Christmas. Sally for the win (again)

    1. At least pink is a neutral color! No team will be wearing pink. HAHA

  29. I’m a firm believer that everything is better in truffle form. I mean come on, it’s all the deliciousness in a little ball that’s covered in chocolate. How could anyone NOT be obsessed!? These look so amazing. Must try this recipe soon!!

  30. 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.

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