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Strawberry Cheesecake Truffles

These bite-sized cheesecake truffles are loaded with fresh strawberries and coated in two different ways - white chocolate and graham cracker crumbs!
Prep Time15 minutes
Chilling Time30 minutes
Course: Dessert
Cuisine: American
Keyword: candy, cheesecake, cream cheese, holiday, Strawberry, Truffle
Servings: 24

Equipment

  • Stand or hand mixer
  • Microwave

Ingredients

  • 8 ounces cream cheese softened
  • 4 tablespoons butter softened - I'm substituting 2 tablespoons of cannabutter
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1 cup graham cracker crumbs
  • 1/2 cup diced strawberries

Instructions

  • Beat the cream cheese and butters until smooth.
  • Mix in the vanilla extract, powdered sugar and graham cracker crumbs.
  • Fold in the strawberries by hand.
  • Using a small cookie scoop, scoop 1 tablespoon size balls onto a lined baking sheet.

To make graham cracker coated truffles:

  • Roll each truffle in a bowl of graham cracker crumbs. Roll between the palms of your hand to make a uniform ball, then roll in the bowl again.

To make chocolate coated truffles:

  • Chill in the refrigerator for 30 minutes then use your hands to roll into smoother balls. Place back into the refrigerator as you melt the chocolate.
  • Melt the white chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl and melt in 15 second increments, stirring after each increment until completely melted and smooth.
  • Dip each truffle completely into the chocolate using a fork. Tap the fork gently on the side of the bowl to allow excess chocolate to drip off and gently place back onto the baking sheet.
  • Refrigerate truffles for 30 minutes or until chocolate and filling has completely set before serving.

Video

Notes

Because I made these for Fourth of July, I decorated them with blue and white sprinkles. You could use colored candy melts or other decorations to customize them for literally any holiday!