Strawberry Cheesecake Truffles
Creamy white chocolate strawberry cheesecake dipped and coated in milk chocolate make for the perfect spring truffle.
Truffles are one of my favorite chocolate and candy desserts to make. They are so easy to make and are the perfect bite size dessert to enjoy. If you have never made a truffle before, this is the recipe for you. If you love cheesecake you will love Strawberry Cheesecake Truffles.
Easter will be here in a few short weeks and it’s a perfect time to make homemade candy for the family and especially the kids. Making truffles couldn’t get any easier with this simple recipe. This is a great no-bake dessert to get the kids involved with!
This stylish dessert is great to serve while entertaining and guests will love it. I almost always have homemade truffles out on the table for Easter around my house. It’s so much better than all that artificial candy that I used to get in my Easter Basket as a kid.
No-bake cheesecake truffles dipped in milk chocolate is the ultimate chocolate lover’s dream dessert. This is the stuff dreams are made of! Can anything get any better than this?
To make these truffles, start by combining softened cream cheese, graham cracker crumbs, powdered sugar and vanilla extract in a bowl fit with a mixer. Allow the truffle dough to be mixed until everything is incorporated. Chop the strawberries and white chocolate finely then add it to the bowl and fold in until incorporated. Doesn’t it smell delicious?
The most important part of making truffles is to have truffle dough that is hard enough and non sticky to be dipped in melted chocolate. I’ve had truffle dough stick to dipping tools and it isn’t fun popping all those undipped truffle balls back into the mixer and adding more sugar powder/flour until they firm. Place cheesecake truffle dough in refrigerator until firm or overnight.
Roll 1 inch truffle balls between the hands to smooth out and place back in the refrigerator until firm. Melt chocolate according to directions and stir until silky and smooth. Using a 2 prong dipping tool, place ball in the prong and dip in melted chocolate, making sure to cover the enough piece. Gently shake off any of the excess chocolate before returning to the baking sheet.
To make these truffles, you will need:
Cheesecake recipe, see below
White Chocolate Bada Bing Bada Boom Dipping and Coating Formula from Chocoley, click here
Milk Chocolate Bada Bing Bada Boom Dipping and Coating Formula from Chocoley, click here
5 Piece Dipping and Coating Tools from Chocoley, click here
Strawberry Cheesecake Truffles
- 8 ounces cream cheese (, slightly softened)
- 1 cup plus 2 tablespoons graham cracker crumbs
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 6 tablespoons strawberries (, finely chopped)
- 1/3 cup white chocolate (, finely chopped ( I used Chocoley))
- For the Topping
- 16 ounces milk chocolate (( I used Chocoley))
- In a medium bowl fit with a mixer, combine cream cheese, graham cracker crumbs, powdered sugar and vanilla extract then mix until smooth. Fold in chopped white chocolate and chopped strawberries.
- Place in refrigerator until dough is firm and no longer sticky. Once cool, roll about 1 inch balls of cheesecake and place back in the refrigerator until hard again. Prepare a cookie sheet with parchment paper and lightly spray with cooking spray. This will prevent the dipped chocolate truffles from sticking to the surface. Within a minute, the truffle should harden and release, making it easier to move around on the paper.
- Melt milk chocolate in a microwave safe dish. For this step, I used a glass measuring glass and placed it in the microwave for about 3 minutes on power level 4! Stir chocolate until smooth. Next, using a 2 Prong Fork Dipping Tool from Chocoley, place cold cheesecake ball slightly on the tip of the prong and dip into the melted chocolate, twirling it to make sure it's covered. Pull out and allow to drip. Using a small spatula, twirl the chocolate and using the tip of the spatula to go around the truffle at the bottom, removing excess chocolate then carefully place on parchment paper. Refrigerate truffles to harden.