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.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 180
- Sugar: 14g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
