These strawberry cheesecake truffles are the perfect summer treat. They are simple and elegant at the same time. A creamy cheesecake filling loaded with chopped strawberries, dipped in dark chocolate and covered in graham cracker crumbs.
When I think of summer, I think of berries and no-bake cheesecakes and desserts that are best served cold. This dessert meets all of those qualifications. These strawberry cheesecake truffles are the type of dessert that is both sweet and refreshing, simple and elevated. These truffles are perfect for a backyard BBQ, but would also be fitting for a more formal party.
The filling for these truffles is so smooth and creamy it actually melts in your mouth. With every bite you also get a burst of strawberry. The best part of the strawberry flavor is that it comes from real strawberries! There is no artificial strawberry flavoring in these truffles. They are full of minced strawberries.
We’re using frozen strawberries in this dessert for a few reasons. I love using frozen berries because they’re easy to keep on hand. Fresh berries have to be eaten so quickly before they go bad. Because of this, it requires a lot of planning to prepare a recipe that calls for fresh berries. I’m not very good at planning ahead so I like knowing that I can have all of the ingredients for these truffles in my house at any given time. Also, frozen berries are frozen at the peak of freshness! This is really important as it ensures you get the best berry flavor possible. Obviously if you’re just going to eat a strawberry by itself there is no comparison to fresh, but for these truffles you won’t even be able to tell the difference. And this way you don’t have to sort through your pint of berries to find the best ones. Lastly, when you cut frozen berries, they stay frozen. When you cut a fresh berry, some juice is going to come out and because we’re mincing the berries you could be left with some pieces that are just mush. It will also be more difficult to fold fresh berries into the thick cream cheese mixture without mushing them. When the frozen berries begin to soften, any juice that escapes will be captured inside the truffle making them even more flavorful.
The cheesecake filling is an extra rich and creamy cream cheese based filling. The secret to this filling is that it has melted white chips. They increase the richness and add some sweetness to the cream cheese. There is also a little confectioners’ sugar added in to add stiffness, but not too much. We want the truffle filling to be slightly gooey. The addition of vanilla helps to enhance the flavor of the cream cheese and strawberries. In my opinion, the secret to making any dessert or baked good great is the addition of vanilla. I add it to almost every recipe I make.
I covered my truffles in melted dark chocolate chips but you could always use semi-sweet or milk chocolate if you prefer! You could even use white chocolate or vanilla chips. Feel free to mix it up. I chose dark chocolate because I think it pairs nicely with the strawberries. When dipping your truffles in the chocolate, I use a fork because then the excess chocolate drips off. Also, I only melted the chocolate a 1/2 cup at a time (with 1 teaspoon of oil per 1/2 cup). This allowed me to work at a slower pace. I kept the balls of truffle filling in the freezer, taking out just one at a time to dip in the chocolate and then roll in the graham cracker crumbs.
Strawberry Cheesecake Truffles
A creamy cheesecake filling loaded with chopped strawberries, dipped in dark chocolate and covered in graham cracker crumbs.
Recipe type: Dessert
Yield: 2½ dozen
- 1-8 ounce package cream cheese
- 1 cup white chips, melted
- ¼ cup confectioners' sugar
- 1 teaspoon vanilla extract
- ¾ cup minced frozen strawberries
- 1 cup dark chocolate chips
- 2 teaspoons oil (I used canola oil)
- ⅓-1/2 cup graham cracker crumbs
- In a medium mixing bowl, beat the cream cheese until smooth
- Then add in the white chips, confectioners' sugar, and vanilla. Blend until the ingredients are combined and the mixture is smooth and fluffy.
- Gently fold in the minced strawberries using a rubber spatula.
- Place wax paper on 2 9x13-inch cookie sheets.
- Using a cookie scoop, scoop rounded tablespoonfuls of the filling on the wax paper.
- Place the balls of filling into the freezer, covered in plastic wrap, for at least 1 hour.
- After an hour (or more), melt the dark chocolate and oil in the microwave. Be sure to stir every 20-30 seconds. I did this in two steps, melting only ½ cup chips and 1 teaspoon of oil. Then melting the remaining chips and oil once I had used all of the first batch.
- Meanwhile, pour ⅓ cup graham cracker crumbs into a bowl. Refill as needed.
- Line two 9x13-inch cookie sheets with wax paper.
- Remove the filling balls from the freezer one at a time and dip into the melted chocolate using a fork.
- Immediately put the chocolate covered ball into the bowl with graham crumbs and cover in crumbs.
- Remove from the crumbs and place on the wax paper.
- Repeat for the remaining filling balls.
- Place the truffles in the freezer until the chocolate has set (about 1 hour).
- You can store in either the freezer or fridge. Let them warm to at least the temp of your refrigerator before serving. They are good frozen as well, but I recommend refrigerator temp.