I love how these strawberry velvet cheesecake truffles capture everything I enjoy about strawberry cheesecake in a small, elegant, no-bake dessert. I make them when I want something creamy, fruity, and indulgent without turning on the oven. The texture is smooth and rich, and the white chocolate coating makes them feel extra special for gatherings or simple sweet cravings.
Why You’ll Love This Recipe
I like this recipe because it uses simple ingredients and doesn’t require baking. I appreciate how quickly everything comes together, making it perfect when I need an impressive dessert without much effort. The freeze-dried strawberries give strong strawberry flavor without watering down the mixture, and I can easily prepare these truffles ahead of time for parties or holidays.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the truffle base
12 sheets graham crackers, broken into pieces, or about 1¾ cups graham cracker crumbs
1 cup freeze-dried strawberries
8 ounces cream cheese, brick-style and softened
For sweetness and coating
1 cup powdered sugar
8 ounces white chocolate or vanilla almond bark, melted
Directions
I begin by adding the graham crackers to a food processor and pulsing until fine crumbs form. I then add the freeze-dried strawberries and pulse again until everything is well combined. Next, I add the softened cream cheese and process until the mixture becomes smooth, thick, and cohesive.
I transfer the mixture to a bowl and gently mix in the powdered sugar until fully incorporated. Once the mixture is thick enough to handle, I scoop out small portions and roll them into smooth balls. I place them on a parchment-lined baking sheet and chill them in the freezer until firm.
While the truffles chill, I melt the white chocolate in short intervals, stirring between each session to keep it smooth. I dip each chilled truffle into the melted chocolate, let the excess drip off, and place it back onto the baking sheet. After coating all the truffles, I refrigerate them until the chocolate is fully set.
Servings And Timing
I usually get about 12 truffles from this recipe.
Preparation takes about 15 minutes, chilling and coating takes around 30 minutes, and the total time is approximately 45 minutes.
Variations
I sometimes replace the freeze-dried strawberries with freeze-dried raspberries or blueberries for a different flavor. I also enjoy using milk or dark chocolate instead of white chocolate for a richer taste. Adding a sprinkle of crushed freeze-dried fruit or graham cracker crumbs on top before the coating sets is another favorite option.
Storage/Reheating
I store these truffles in an airtight container in the refrigerator for up to one week. When I want to keep them longer, I freeze them in a single layer and then transfer them to a freezer-safe container, where they keep well for up to two months. I always thaw them in the refrigerator before serving and never reheat them.
FAQs
Can I use fresh strawberries instead of freeze-dried?
I don’t recommend fresh strawberries because they add too much moisture and can make the mixture soft and difficult to shape.
What if my truffle mixture is too sticky?
When this happens, I chill the mixture longer or add a small amount of extra graham cracker crumbs to firm it up.
Can I coat these truffles with another type of chocolate?
I often use milk or dark chocolate, and both work very well with the strawberry cheesecake filling.
How far ahead can I make these truffles?
I like making them one or two days in advance and storing them in the refrigerator, or freezing them weeks ahead for convenience.
Do these truffles need to be kept cold?
I always keep them refrigerated because of the cream cheese, which helps maintain their texture and freshness.
Conclusion
I think these strawberry velvet cheesecake truffles are the perfect mix of easy and impressive. They deliver creamy cheesecake flavor, bright strawberry notes, and a smooth chocolate finish in every bite. Whenever I serve them, they disappear quickly, and I love having a recipe like this ready for any occasion.
Strawberry velvet cheesecake truffles are no-bake, bite-sized desserts made with cream cheese, graham crackers, and freeze-dried strawberries, coated in white chocolate for a sweet, elegant finish.
Total Time:45 minutes
Yield:12 truffles
Ingredients
12 sheets graham crackers (or 1¾ cups graham cracker crumbs)
1 cup freeze-dried strawberries
8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces white chocolate or vanilla almond bark, melted
Instructions
Add graham crackers to a food processor and pulse until finely ground.
Add freeze-dried strawberries and pulse again until combined.
Add softened cream cheese and blend until the mixture is smooth and cohesive.
Transfer to a bowl and stir in powdered sugar until fully incorporated.
Roll the mixture into small truffle-sized balls and place them on a parchment-lined baking sheet.
Freeze the truffles for about 15–20 minutes until firm.
Melt the white chocolate or almond bark in the microwave in short intervals, stirring in between.
Dip each chilled truffle into the melted chocolate, allowing excess to drip off.
Place coated truffles back on the baking sheet and refrigerate until set.
Notes
Use freeze-dried strawberries only—fresh fruit adds too much moisture.
If the mixture is too sticky, add a few extra graham cracker crumbs or chill longer.
Decorate with crushed freeze-dried fruit or graham crumbs before the chocolate sets.
Can be frozen for up to two months and thawed in the fridge.
