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