Description
Creamy, bite-sized cheesecake truffles bursting with fresh strawberry flavor and coated in a crisp white chocolate shell.
Ingredients
Scale
For the Crust:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup finely crushed graham crackers
- 1/2 cup finely chopped fresh strawberries
- 8 oz white chocolate, melted
- 1 tbsp coconut oil
- Additional crushed graham crackers for coating (optional)
Instructions
1. Prepare the Crust:
- In a medium bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Fold in crushed graham crackers and chopped strawberries until well combined.
- Scoop tablespoon-sized portions and roll into balls. Place on a parchment-lined baking sheet and freeze for 30 minutes.
- In a microwave-safe bowl, melt white chocolate and coconut oil in 30-second intervals, stirring until smooth.
- Using a fork, dip each frozen cheesecake ball into the melted chocolate, tapping off excess. Return to baking sheet and sprinkle with additional graham cracker crumbs if desired.
- Refrigerate truffles for at least 15 minutes to set before serving.
Notes
You can customize the seasonings to taste.