Name: Strawberry Cheesecake Truffles
Prep time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1 1/4 cups graham cracker crumbs; 1/2 cup freeze-dried strawberries, crushed into powder; 2 tablespoons granulated sugar; 1/2 teaspoon vanilla extract; Pinch of salt; 10 oz white chocolate or white chocolate candy melts; Optional: extra crushed freeze-dried strawberries for garnish

Decadent, creamy, and bursting with real strawberry flavor, these no-bake strawberry cheesecake truffles are a delightful treat I love making for special occasions—or no occasion at all. With a smooth cream cheese base, crunchy graham cracker crumbs, and vibrant freeze-dried strawberries, each bite is dipped in silky white chocolate and topped with a pretty dusting of crushed berries. They’re simple to make, perfectly bite-sized, and a guaranteed hit wherever I serve them.

Why You’ll Love This Recipe

I love how quick and easy these strawberry cheesecake truffles are to put together—no baking, no fuss. The combination of tangy cream cheese and sweet strawberries creates a rich filling that feels indulgent without being overly complicated. These are perfect for gifting, holiday platters, or just stashing in the fridge for a sweet bite after dinner. Plus, I can make them ahead of time and customize them in so many ways.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz cream cheese, softened

1 1/4 cups graham cracker crumbs

1/2 cup freeze-dried strawberries, crushed into powder

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

Pinch of salt

10 oz white chocolate or white chocolate candy melts

Optional: extra crushed freeze-dried strawberries for garnish

Directions

I start by beating the softened cream cheese in a large bowl until smooth.

Then I mix in the graham cracker crumbs, crushed freeze-dried strawberries, sugar, vanilla, and a pinch of salt until everything is fully combined and forms a dough-like texture.

I scoop out tablespoon-sized portions and roll them into balls, placing them on a parchment-lined baking sheet.

Next, I freeze the truffles for about 20 to 30 minutes until they’re nice and firm.

While they chill, I melt the white chocolate in a microwave-safe bowl using 20-second intervals, stirring between each, until smooth and pourable.

I dip each chilled truffle into the melted chocolate using a fork, letting the excess drip off, then return them to the parchment.

Before the coating sets, I sometimes sprinkle the tops with extra crushed strawberries for a pop of color and added flavor.

Finally, I chill them in the fridge for 10–15 minutes, or until the chocolate sets completely.

Servings and timing

This recipe makes about 20 truffles.

Prep Time: 20 minutes

Chill Time: 30 minutes

Total Time: 50 minutes

Calories: Approximately 145 kcal per truffle

Variations

I like to swap the white chocolate coating for dark or milk chocolate for a richer flavor.

For a citrusy twist, I sometimes add lemon zest to the filling.

If I’m feeling creative, I roll the finished truffles in crushed graham crackers or shredded coconut instead of dipping them.

I’ve also made a chocolate-strawberry version by adding cocoa powder to the filling.

Storage/Reheating

I store these truffles in an airtight container in the refrigerator for up to 5 days. They’re best served chilled, but I let them sit at room temperature for a few minutes before serving for a softer bite.
For longer storage, I freeze them in a single layer, then transfer to a sealed container—they keep well for up to 2 months. I just thaw them in the fridge overnight before serving. Reheating isn’t needed.

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FAQs

How do I crush freeze-dried strawberries?

I use a food processor or a blender to pulse them into a fine powder. If I don’t have one on hand, I place the strawberries in a zip-top bag and crush them with a rolling pin.

Can I make these truffles ahead of time?

Yes, I often make them a day or two in advance. They keep really well in the fridge and even better in the freezer if I need to prep further ahead.

What’s the best way to melt white chocolate?

I melt mine in the microwave in 20-second bursts, stirring between each until smooth. I’m careful not to overheat it, as white chocolate can seize easily.

Can I use fresh strawberries instead of freeze-dried?

I don’t recommend fresh strawberries because they add too much moisture, which can make the filling too soft and tricky to coat in chocolate.

How do I keep the truffles from falling apart during dipping?

Freezing the truffles before dipping is key. I make sure they’re firm enough before handling, and I use a fork or dipping tool to gently lower and lift them from the melted chocolate.

Conclusion

These strawberry cheesecake truffles are one of my favorite no-bake treats. They’re rich, flavorful, and surprisingly easy to make. Whether I’m serving them at a party, packing them up as gifts, or just treating myself, they never disappoint. With their dreamy strawberry and cream cheese center and sweet white chocolate shell, they’re a little taste of dessert heaven.

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