Description
Indulge in these light, creamy, and bite-sized Strawberry Cheesecake Truffle Balls that combine the nostalgic flavors of strawberry shortcake with the silky indulgence of cheesecake.
Ingredients
- 1 1/2 cup graham cracker crumbs
- 1 cup cream cheese (softened to room temperature)
- 1/2 cup powdered sugar
- 1 cup diced strawberries (fresh, drained of excess juice)
- 8 ounce white chocolate (for melting)
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Instructions
- 1. In a bowl, combine the graham cracker crumbs, cream cheese, and powdered sugar until a thick dough forms. Gently fold in the diced strawberries.
- 2. Refrigerate the mixture for 30 to 60 minutes, allowing it to firm up for easy rolling.
- 3. Scoop and roll the chilled mixture into 1-inch balls, placing them on a parchment-lined tray.
- 4. Melt the white chocolate until it’s smooth and creamy.
- 5. Carefully dip each truffle ball into the melted white chocolate, allowing the excess to drip off. Return the coated truffles to the parchment-lined tray.
- 6. Sprinkle the truffles with extra graham cracker crumbs or sprinkles before the coating sets. Chill for 20 to 30 minutes until the chocolate is firm.