Introduction
If you’re looking to impress with a dessert that feels gourmet but takes minimal effort, you’ve just struck sweet gold. These Strawberry Cheesecake Truffle Bombs are everything your dessert dreams are made of: creamy, fruity, rich, and bite-sized.
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Strawberry Cheesecake Truffle Bombs: A No-Bake Dessert Explosion of Flavor
These Strawberry Cheesecake Truffle Bombs are the ultimate bite-sized dessert—rich, creamy cheesecake filling wrapped in a sweet strawberry coating and finished with a touch of crunch. Perfect for parties, holidays, or anytime you crave a decadent no-bake treat. ✨ Make them today and wow your guests with these little bombs of flavor!
- Total Time: 1 hour 25 minutes
- Yield: 18 truffles
Ingredients
8 oz cream cheese, softened
1 cup graham cracker crumbs
½ cup powdered sugar
1 tsp vanilla extract
1 cup freeze-dried strawberries, finely crushed
12 oz white chocolate, melted
2 tbsp coconut oil (optional, for smoother coating)
Fresh strawberry pieces (optional, for garnish)
Instructions
Prepare the filling – In a medium mixing bowl, beat softened cream cheese with powdered sugar and vanilla until smooth and creamy.
Add the crunch – Stir in graham cracker crumbs until fully combined. The mixture should be thick enough to roll into balls.
Form the truffles – Scoop about 1 tablespoon of mixture at a time and roll into smooth balls. Place on a parchment-lined tray.
Chill – Freeze the balls for 20–30 minutes until firm.
Prepare coating – Melt white chocolate with coconut oil (if using) in a heatproof bowl over simmering water or in 20-second microwave intervals until smooth.
Add strawberry flavor – Stir crushed freeze-dried strawberries into the melted chocolate.
Dip and coat – Using a fork or dipping tool, coat each chilled ball in the strawberry-white chocolate mixture. Return to tray and sprinkle extra crushed strawberries on top if desired.
Set and serve – Refrigerate for 1 hour or until the coating hardens. Serve chilled.
Notes
For an extra punch of flavor, mix a few chopped fresh strawberries into the filling before rolling.
If you want a lighter option, swap cream cheese for Greek yogurt cream cheese.
Store truffles in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
Drizzle with dark chocolate for a beautiful contrast and richer taste.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
With no oven needed and only a few ingredients, this treat combines the indulgence of cheesecake with the decadence of chocolate truffles—all wrapped around juicy strawberries. Whether you’re prepping for a romantic evening, a summer gathering, or just need a midnight snack that hits all the right notes, this recipe brings satisfaction in every bite.
Check out other no-bake dessert ideas on our blog like this No-Bake Oreo Cheesecake Cups.
Let’s dive into the ingredients, learn how to make these Strawberry Cheesecake Truffle Bombs from scratch, and explore helpful tips for perfecting every batch.
Why Strawberry Cheesecake Truffle Bombs Are the Ultimate Dessert
– The perfect flavor fusion
The richness of cheesecake, the juiciness of fresh strawberries, and the snap of chocolate coating—it’s a trifecta of textures and taste.
– Crowd-pleasing simplicity
No baking. No fancy gadgets. Just mix, chill, dip, and devour.
Ingredients for Strawberry Cheesecake Truffle Bombs
– Core Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Strawberries (medium size) | 15-20 whole |
| Cream Cheese (softened) | 8 oz (1 block) |
| Graham Cracker Crumbs | 1 ½ cups |
| Powdered Sugar | ½ cup |
| Vanilla Extract | 1 tsp |
| White Chocolate Chips (or candy melts) | 2 cups |
| Coconut Oil (or shortening) | 1 tbsp |
| Freeze-Dried Strawberries (optional) | ¼ cup, crushed |
Don’t miss our Ultimate Cheesecake Base Guide for variations on this recipe.
– Optional Add-ins for Custom Flavor
- Lemon zest for a citrus kick
- Crushed pistachios for texture
- Sea salt flakes for topping contrast
Step-by-Step Instructions to Make Truffle Bombs
– Prep the strawberries
Wash, dry, and hull the strawberries. Make sure they’re fully dry before coating—moisture ruins the truffle texture.
– Create the cheesecake filling
In a bowl, mix softened cream cheese, powdered sugar, vanilla extract, and ½ cup of graham cracker crumbs until smooth.
– Wrap strawberries in cheesecake
Scoop out a tablespoon of the cheesecake mixture and flatten into a disk. Place a strawberry in the center and mold the mixture around it, covering completely. Freeze for 15 minutes to firm up.
– Roll in graham crumbs
Roll the cheesecake-covered strawberries in the remaining graham cracker crumbs for that authentic crust feel.
– Dip in chocolate coating
Melt white chocolate chips and coconut oil in a double boiler (or microwave in 30-sec intervals). Using a fork or skewer, dip each bomb into the chocolate, letting excess drip off.
– Garnish and set
Place dipped truffles on a parchment-lined tray. Sprinkle with crushed freeze-dried strawberries or cookie crumbs. Refrigerate for 20 minutes until set.
Pro Tips for Perfect Truffle Bombs
– Room temperature matters
Make sure cream cheese is fully softened to prevent lumps.
– Use cold strawberries
This helps the cheesecake mixture adhere better during wrapping.
– Double-coat chocolate
For a thicker shell, let the first coat harden, then dip again.
How to Store and Serve Strawberry Cheesecake Truffle Bombs
– Storage guidelines
Store in an airtight container in the fridge for up to 5 days. Freeze for longer shelf life, up to 3 months.
– Best way to serve
Serve slightly chilled, not frozen, for the ideal texture. Pair with a glass of prosecco or a fruit-forward mocktail.
Looking for inspiration? Try our Berry-Infused Dessert Drinks.
Flavor Variations to Explore
– Chocolate-covered strawberry truffle bombs
Use milk or dark chocolate instead of white for a richer twist.
– Lemon cheesecake truffle bombs
Add lemon juice and zest to the cheesecake base and top with candied lemon peels.
– Nutty explosion truffle bombs
Roll in crushed almonds, pecans, or hazelnuts instead of graham crumbs.
PART 7: Kid-Friendly Version of the Recipe
– Skip the dipping
Let kids roll the cheesecake balls in colored sprinkles instead of chocolate for a fun activity.
– Mini versions
Use baby strawberries and create mini truffles—perfect for little hands.
Common Mistakes to Avoid
– Using overripe strawberries
Too much juice = soggy centers. Stick to firm berries.
– Not freezing the bombs
Skipping the chill step causes messy dips and cracked coatings.
– Thick chocolate coating
Use coconut oil to thin out chocolate for smoother dipping.
FAQs About Strawberry Cheesecake Truffle Bombs
PAA1: Can I make these ahead of time?
Yes, they keep in the fridge for 4-5 days or can be frozen for up to 3 months.
PAA2: Can I use frozen strawberries?
Fresh strawberries are best. Frozen ones tend to release too much moisture.
PAA3: What kind of chocolate works best?
White or dark chocolate candy melts are ideal. Add a bit of coconut oil for smooth consistency.
PAA4: Can I make it vegan?
Yes! Use vegan cream cheese and dairy-free white chocolate alternatives.
PAA5: Can I use different fruits?
Absolutely. Raspberries or cherries work great with cheesecake filling.
PAA6: Do I need a food processor?
Nope! A bowl and spoon will do. Crumbs can be crushed in a zip bag with a rolling pin.
Conclusion
Strawberry Cheesecake Truffle Bombs are the dessert you didn’t know you needed—but now can’t live without. They’re rich, indulgent, and surprisingly easy to make. From birthday parties to cozy date nights, this no-bake masterpiece fits every occasion and keeps guests asking for more.