These No Bake Strawberry Cheesecake Truffles are made with only five ingredients. These cream cheese strawberry truffles are smooth and creamy, and they are full of strawberry flavor! This candy truffle recipe is perfect for Valentine’s Day.
White Chocolate Strawberry Cheesecake Truffles Recipe
Over the years, Valentine’s Day has become one of my favorite holidays. Whether it’s considered a commercialized holiday or not, I think the sentiment behind the day is lovely. It’s a fun way to remind us to tell our loved how much we care about them. Plus, for me, I’m a sucker for any day dedicated to all things pink, red, and hearts.
Valentine’s Day is often synonymous with chocolate, red velvet, and decadent desserts, and these adorable no bake cheesecake truffles would make the perfect dessert for all of your valentines. They’re rich and creamy with real bits of strawberry flavor, and they’re significantly cheaper to make than any store-bought chocolates or gourmet truffles. It has all the flavors of strawberry cheesecake in one delicious treat dipped in melted chocolate!
All you need is five ingredients, a food processor, and a tiny bit of patience as you wait for the chocolate covered truffles to set. It’s the perfect little treat for a special occasion!
Five Ingredient Strawberry Cheesecake Truffles:
- Cream Cheese: Use full-fat, brick style cream cheese. Whipped cream cheese or cream cheese spread won’t yield the right texture for these strawberry truffles.
- Graham Crackers
- Freeze-Dried Strawberries: Freeze-dried strawberries give a really strong strawberry flavor without changing the texture of the truffles.
- Powdered Sugar: Also known as confectioners’ sugar, this gives the cheesecake truffles a boost of sweetness without being gritty (like granulated sugar would).
- White Chocolate: You can use white chocolate, white candy melts, or vanilla almond bark. If you use white chocolate, make sure you use white chocolate bars (like Ghirardelli) rather than white chocolate chips. White chocolate chips often have additional ingredients that make it difficult for them to melt smoothly.
How To Make These Creamy Cheesecake Strawberry Truffles:
This is a brief overview on how to make these truffles from scratch. The recipe card below has the full details and a printable option.
- Step 1: Using a food processor, crush graham crackers into fine crumbs.
- Pro Tip: If you do not have a food processor, you can use an electric mixer (standing mixer or hand mixer). If using an electric mixer, I do suggest using graham cracker crumbs instead of whole graham cracker sheets. An electric mixer won’t be able to grind the graham crackers finely enough to make for a smooth truffle texture.
- Step 2: Add in the freeze-dried strawberries and pulse until well combined. This is what gives them their pink color and delicious strawberry cheesecake flavor.
- Pro Tip: Reserve 1 Tbsp of strawberry graham crackers to decorate on top of the truffles, if desired.
- Step 3: Add in cream cheese and combine cream cheese and graham cracker mixture until combined.
- Step 4: Lastly, add in powdered sugar and mix until combined and the cream cheese mixture is smooth in texture.
- Step 5: Using a small cookie scoop, scoop into small strawberry cheesecake balls and place on a parchment-lined baking sheet (you can use a silicone baking mat or wax paper instead of a piece of parchment paper if you prefer). You can also use your hands to roll into small balls.
- Step 6: Freeze for 15-30 minutes.
- Step 7: Melt white chocolate in a microwave-safe bowl. Roll each truffle into a ball, then, using a fork, dip truffles into the chocolate and tap the fork gently on the side of the bowl to remove any excess chocolate. Then, place them back on the parchment lined cookie sheet. I like to use a toothpick or cake tester to help gently remove the truffles from the fork.
- Step 8: If desired, use leftover white chocolate to decorate. With a piping bag or ziplock bag, drizzle chocolate over the top of each cheesecake truffle, then top with the strawberry graham cracker crumbs you reserved or top with sprinkles.
How To Store Truffles:
Much like oreo balls (if you’ve ever made those before), these cookie truffles need to be stored in the fridge or freezer in an airtight container (due to the cream cheese).
Personally, I love these strawberry truffles straight out of the freezer! I like the texture a lot, but you might prefer the softer texture of the fridge.
Freeze Dried Strawberries, Dehydrated Strawberries, or Fresh Strawberries?
This recipe for strawberry cheesecake truffles needs freeze dried strawberries, and dehydrated strawberries and fresh strawberries cannot be substituted. Why? Due to texture. Freeze dried strawberries, which I use often in baking, including this Strawberry Buttercream, have a very strong strawberry flavor in a concentrated way and they do not change the texture of the truffles. And, freeze dried strawberries are real strawberries with real strawberry flavor.
Variations and Substitutions:
- Graham Crackers: If you don’t have graham crackers, you can use vanilla sandwich cookies (like golden oreos or even regular oreo cookies for a little strawberry + chocolate action), vanilla wafers, or crunchy sugar cookies. If using cookie crumbs instead of graham cracker crumbs, I would omit the powdered sugar.
- Chocolate: Instead of using white chocolate or vanilla almond bark, you can use chocolate almond bark, semi-sweet chocolate chips, dark chocolate, or milk chocolate.
- Decorations: If desired, you can decorate the truffles with colored candy melts, such as red candy melts or pink candy melts. You can use sprinkles to decorate as well.
Other No Bake Dessert Ideas and No Bake Treats:
- Oreo Ornaments
- White Chocolate Raspberry Pudding
- Banana Pudding
- Chocolate Strawberry Cheesecake Trifles
- Chocolate Cheesecake Stuffed Strawberries
Best Baking Tips & Practices:
- Room Temperature Ingredients: Let the cream cheese come to room temperature first, otherwise it will not mix properly with the truffles.
- Freeze: Make sure you let the truffles freeze for 15-30 minutes at least before dipping in chocolate.
- Roll: Give the truffles a quick roll to shape them perfectly into a spherical ball, then dip in chocolate.
- Dip: You can use a chocolate dipping tool, or you can use a fork and a toothpick/cake tester.
- 12 graham cracker sheets
- 1 oz bag freeze-dried strawberries
- 8 oz cream cheese, softened to room temp (must be brick style cream cheese)
- 3/4 cup powdered sugar
- 16 oz white chocolate or vanilla almond bark
- Put graham crackers in a food processor and crush into crumbs.
- Add in freeze dried strawberries and blend until combined.
- *If desired, reserve 1 Tbsp of strawberry graham cracker crumbs for decorating later.*
- Add in cream cheese and blend together.
- Finally, add in powdered sugar and blend.
- Using a small cookie scoop, scoop the truffles into small balls and place on a parchment lined baking sheet.
- Freeze the truffles for 15-30 minutes (this makes it easier to coat in the chocolate).
- Once they’ve chilled, melt white chocolate or almond bark in the microwave in a microwave-safe bowl.
- Gently roll each truffle into a ball.
- Using a fork, dip truffles in white chocolate and tap on the edge of the bowl to remove any excess white chocolate.
- Place back onto parchment paper to set.
- *Pro tip: Use a cake tester or toothpick to help remove the truffles from the fork.
If desired, pour any leftover white chocolate into a piping bag or plastic bag (snip off the tip) and drizzle chocolate on top of set truffles.
- Sprinkle on the reserved strawberry graham crumbs, or top with sprinkles.
- Chill for at least 1 hour.
- Store leftovers in fridge or freezer.
*If you do not have a food processor, you can use an electric mixer. If using an electric mixer, use graham cracker crumbs instead of graham cracker sheets (12 graham cracker sheets = about 1 3/4 cups graham cracker crumbs).
Here are some other favorite cheesecake recipes: