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Strawberry Cheesecake Truffles Recipe

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Delight in these easy 5-ingredient Strawberry Cheesecake Truffles, featuring a creamy blend of cream cheese, fresh strawberries, and graham cracker crumbs, all coated in smooth white chocolate. Perfectly bite-sized and irresistibly sweet, these no-bake truffles make a fantastic treat for any occasion.

Ingredients

Cheesecake Truffle Base

  • 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
  • 4 ounces (113g) full-fat brick cream cheese
  • 1/3 cup (40g) confectioners’ sugar
  • 1/3 cup (55g) finely diced fresh strawberries

Chocolate Coating

  • 10 ounces (280g) white chocolate, coarsely chopped
  • Optional: 1 drop red or pink food coloring

Instructions

  1. Prepare the workspace: Line a large baking sheet with parchment paper or a silicone baking mat and set it aside to keep the truffles from sticking.
  2. Mix the truffle base: Using a handheld mixer or food processor, combine the graham cracker crumbs, cream cheese, and confectioners’ sugar. Initially, the mixture will appear crumbly, but continue mixing and then use your hands to knead it into one cohesive clump. Gently fold in the finely diced strawberries with a spatula or wooden spoon, noting the mixture will be slightly wet from the berries.
  3. Form the truffle balls: Drop approximately 1.5 to 2 teaspoons of the mixture per truffle onto the lined baking sheet. Chill in the refrigerator for 30 minutes to allow the truffles to set and firm up, which makes rolling easier.
  4. Roll smooth balls: After chilling, roll each portion into smooth, uniform balls. Return the balls to the refrigerator while you prepare the chocolate coating.
  5. Melt the white chocolate: Melt the white chocolate using a double boiler or microwave. For the microwave method, place the chocolate in a medium heat-proof bowl or a liquid measuring cup for easy dipping. Heat in 15-second increments, stirring well after each until the chocolate is fully melted and smooth.
  6. Dip the truffles: Using a spiral dipping tool or fork, fully dip each truffle into the melted white chocolate. When lifting, gently tap the tool on the bowl’s edge to remove excess chocolate. Place dipped truffles back onto the baking sheet.
  7. Add decorative drizzle: Mix a drop of red or pink food coloring into any leftover white chocolate and drizzle it over the truffles for a festive finish.
  8. Set the coating: Refrigerate the coated truffles for 30 minutes or until the chocolate shell is completely set before serving.

Notes

  • Use fresh, ripe strawberries for the best flavor.
  • If the strawberry mixture is too wet, gently pat diced strawberries dry with paper towels to reduce moisture.
  • You can substitute white chocolate with milk or dark chocolate if preferred.
  • Store truffles in an airtight container in the refrigerator for up to 5 days.
  • These truffles can be a fun Valentine’s Day treat or an elegant dessert bite for parties.

Find it online: https://recipeplenty.com/strawberry-cheesecake-truffles-recipe/