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

  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. Looks awesome! perfect for Valentines.


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

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

  7. 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?

    1. 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.

      1. 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. 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 🙂

    1. How about a roll in nuts instead?

  9. 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 says:

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

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

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

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

    1. Let me know how you like them!

  16. 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. 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?
    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. 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 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!

  20. Katherine Meier says:

    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 says:

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

    1. 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 says:

    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!


    1. Digestive biscuits are usually a fine substitute. 🙂

    2. I know this question was from a while ago, but maybe somebody will see it and find it useful. I also live in the Europe, and have found that the alphabet cookies from Ikea (Ikea KEX Biscuits) are a great substitute for Graham Crackers. I have used them multiple times in cheesecake crusts, and they work really well.

  23. 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?

    1. 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.

  24. Simply add some White Cake or 1-3 White Cupcakes (depending on size) to cream cheese and strawberries if you’re after the “pink” appeal. Roll out the size truffle you’d prefer THEN roll in Graham cracker crumbs! (You can even add a little brown sugar and melted butter to the crumbs, just like a real crust mixture). Freeze until firm and continue as the recipe suggests to coat in white chocolate. Sprinkling a few Graham cracker crumbs on top of the pink drizzle adds a nice little touch too.

  25. Hi Sally,

    I love your blog and recipe books! Your photography is just as incredible as your baking skills 🙂

    Can’t wait to make these truffles, I’m hoping to make them as christmas presents but I’d like to do it in advance. Do you freeze the truffles before or after they have been coated in chocolate?


    1. Thank you so much Amabel! You can freeze the truffles at either point, but it might be easiest to freeze AFTER being coated in chocolate. Saves time for later. 🙂

  26. Can’t wait to make these for my daughter’s birthday party.

  27. Hey Sally,
    I think these would be really cool as chocolate strawberry cheesecake truffles. Do you think if I used chocolate graham crackers instead of the honey graham crackers they would be chocolatey enough or would you need to add something else? Maybe replacing some of the powdered sugar for cocoa powder?
    Thank you so much for any ideas!

    1. Sounds delicious, I love it! You’re on the right track. Replace the honey/plain graham crackers with chocolate graham crackers and replace just 1 of the 5 Tbsp of confectioners’ sugar with unsweetened cocoa powder (dutch or natural). Let me know how they turn out!

  28. 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!

    1. You are welcome, Ana! I’m glad you enjoyed them!

  29. Could you freeze these for future entertaining?

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

  30. 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!

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