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Strawberry cheesecake truffle balls dusted with powdered sugar

Strawberry Cheesecake Truffle Balls

These delightful Strawberry Cheesecake Truffle Balls are a no-bake treat combining the creamy richness of cheesecake with the sweet tang of strawberries, all coated in a vibrant freeze-dried strawberry powder.
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Prep Time 30 minutes
Total Time 2 hours
Servings: 12 truffle balls
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Truffle Base
  • 1 ½ cups finely crushed graham crackers
  • 8 ounces full-fat cream cheese, softened at room temperature
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup fresh strawberries, finely diced
Coating
  • ¼ cup freeze-dried strawberries, crushed into a fine powder for coating, or extra graham cracker crumbs

Equipment

  • food processor
  • mixing bowl
  • plastic wrap
  • baking sheet

Method
 

Preparation
  1. Pulse graham crackers in a food processor until fine crumbs form, reserving ¼ cup for coating.
  2. Beat softened cream cheese, granulated sugar, and vanilla extract in a medium bowl until smooth and creamy.
  3. Mix 1 cup of graham cracker crumbs into the cream cheese mixture, then gently fold in the diced fresh strawberries.
Chilling & Coating
  1. Cover and refrigerate the mixture for at least 1 hour.
  2. While chilling, crush freeze-dried strawberries into a fine powder and place in a shallow dish.
  3. Once chilled, roll 1-tablespoon portions of the mixture into smooth balls.
  4. Coat each truffle ball evenly in the crushed freeze-dried strawberries or reserved graham cracker crumbs.
Final Chill & Serve
  1. Place coated truffles on a parchment-lined baking sheet and refrigerate for another 30 minutes to an hour.
  2. Serve chilled and enjoy!

Notes

For best results, ensure cream cheese is at room temperature for a smooth mixture. You can also experiment with different fruit coatings or chocolate drizzles for variety.