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Close-up of Strawberry Cheesecake Truffles showing the matte white chocolate shell and vibrant pink center with fruit specks.

Strawberry Cheesecake Truffles with a Smooth White Chocolate Shell

Decadent Strawberry Cheesecake Truffles featuring a dense, vibrant pink center encased in a thick, matte white chocolate shell. Finished with elegant pink drizzles and crushed freeze-dried strawberries for a professional, artisanal look.
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Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Servings: 24 truffles
Course: Confection, Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 8 oz Full-fat cream cheese Room temperature, brick style
  • 1.5 cups Graham cracker crumbs Approx. 150g
  • 0.5 cup Powdered sugar Approx. 60g
  • 1 oz Freeze-dried strawberries Divided use
  • 1 tsp Vanilla paste Or extract
  • 12 oz White chocolate High quality with cocoa butter
  • 1 tbsp Refined coconut oil For smooth dipping
  • 2 drops Pink oil-based food coloring Optional for drizzle

Equipment

  • 1 Food Processor For fine crumbs
  • 1 Small Cookie Scoop 1-tablespoon size
  • 1 Dipping Fork To ensure a smooth coating

Instructions
 

Prepare the Filling
  1. Beat cream cheese and powdered sugar until smooth. Add vanilla and 0.5 oz pulverized strawberry powder.
  2. Fold in graham cracker crumbs until a dense, vibrant pink dough forms.
Shape and Chill
  1. Scoop 1-tbsp portions and roll into perfectly round balls.
  2. Place on parchment and freeze for 30 minutes until firm.
Coat and Decorate
  1. Melt white chocolate and coconut oil until smooth and matte-thick.
  2. Dip chilled balls into chocolate, tapping off excess. Let set.
  3. Drizzle with pink-tinted chocolate and sprinkle with crushed strawberry fragments.

Notes

Use brick-style cream cheese only for the dense texture.
Ensure the chocolate is not too hot to maintain the matte finish.
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