Strawberry Cheesecake Truffles (Print Version)
# Ingredients:
→ Base
01 -
1/3 cup powdered sugar (40g)
02 -
4 oz brick cream cheese, full-fat (113g)
03 -
1 1/2 cups crushed graham crackers (150g), around 10 whole sheets
04 -
1/3 cup small strawberry bits (55g), dabbed dry
→ Coating
05 -
1 drop pink or red food dye (if you like)
06 -
10 oz chopped white chocolate (280g)
# Instructions:
01 -
Cover a big baking sheet with a silicone mat or parchment paper. Set it aside.
02 -
Blend the graham crumbs, powdered sugar, and cream cheese with a hand mixer or processor till it sticks together in a clump. Gently fold in the strawberry bits.
03 -
Scoop out 1.5–2 tsp scoops onto the prepared tray. Chill them for 30 minutes, roll into balls, and pop them back in the fridge.
04 -
In 15-second bursts in the microwave or using a double boiler, melt the white chocolate until it's smooth and creamy.
05 -
Dip each ball into the melted chocolate. Let the excess drip back, then place them on the tray. For some extra flair, swirl food coloring into the leftover chocolate and drizzle it on top.
06 -
Stick the coated truffles in the fridge for half an hour, or until the chocolate has hardened up completely before serving.
# Notes:
01 -
Pat the diced strawberries dry with paper towels so they stick better when mixing.
02 -
Avoid chocolate chips! Use actual white chocolate for smoother results.
03 -
You can prep these up to 3 days early, but wait to coat them in chocolate.