Description
Delicious no-bake truffles with a creamy strawberry cheesecake center wrapped in a crisp white chocolate shell.
Ingredients
Scale
- 200 g (2 cups) crushed vanilla wafers or graham crackers
- 85 g (6 tbsp) unsalted butter, melted
- 340 g (12 oz) full-fat cream cheese, at room temperature
- 160 g (1 1/4 cups) powdered sugar, sifted
- 120 g (1/2 cup) fresh strawberry purée
- 15 g (2 tbsp) freeze-dried strawberry powder (optional)
- 5 ml (1 tsp) vanilla extract
- 5 ml (1 tsp) lemon juice
- 450 g (16 oz) white chocolate for coating
- 15 g (1 tbsp) shortening or coconut oil (optional)
Instructions
- Make the crust: In a food processor, pulse crushed cookies and melted butter until moistened.
- Press and chill: Press half of the mixture into a pan or chill crumbs for truffles.
- Purée strawberries: Hull and chop strawberries, then blend and strain to get fresh purée.
- Beat cream cheese: Mix cream cheese and powdered sugar until smooth, then add strawberry purée and other flavorings.
- Fold in crumbs: Combine cookie crumbs gently and chill the mixture for 1 hour or longer.
- Portion and shape: Scoop and roll into uniform balls, then chill.
- Melt chocolate: Melt white chocolate and thin if needed for dipping.
- Dip the truffles: Dip each truffle, tapping off excess chocolate and returning to parchment.
- Garnish: Sprinkle garnishes on top while chocolate is still wet and let set.
Notes
Use full-fat cream cheese for best results; store in an airtight container in the fridge for up to 7 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 165
- Sugar: 14g
- Sodium: 65mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2.5g
- Cholesterol: 30mg