Hello loves,
I thought I would share a really simple yet extremely decadent dessert with you to make for Valentine’s Day. No cooking skills are required for this, they could not be more simple!
I love a good truffle. Cookies often make for a great truffle base. These strawberry cheesecake truffles use graham crackers as their base mixed with cream cheese and powdered sugar. I have another truffle recipe that uses Oreo’s you can find here. Anyways, let’s get to it.
Feel free to decorate these however you want! The dehydrated strawberries on top just add to the flavor but if you can’t find them don’t worry about it. Most big chain grocery stores should have them. Raspberries would also make a fabulous swap for the strawberries!
Strawberry Cheesecake Truffles
Ingredients
- 10 full sheets graham crackers, crushed to a fine crumb
- 4 oz cream cheese
- 1/3 cup powdered sugar
- 2 medium strawberries, finely diced
- 1 10 oz bag of white chocolate chips
- 4 drops red food coloring optional
- 1 tbsp crushed dehydrated strawberries optional
- sprinkles optional
Instructions
- Pulse the graham crackers in a food processor until they are a fine crumb. Then add the cream cheese and powdered sugar. Pulse until the filling comes into one ball. Stir in strawberries with a spoon.
- Use a 1.5 tbsp cookie scoop and scoop out 12 truffles onto a lined baking sheet. Parchment or a silicone mat works great. Place in freezer for 5-7 minutes to harden a bit before rolling in between palms.
- While those are freezing, melt your white chocolate using a double boiler. If you don't want to do a double boiler, you can also melt in microwave. Put in microwave safe bowl and microwave in 30 second increments, stirring well between each 30 seconds. Once melted, stir in food coloring.
- Take the truffles out of the freezer and gently roll in between palms. Dip the truffles in chocolate, 6 at a time. Then decorate. Then dip the remaining 6 and decorate. Let chill for 5-10 minutes in the fridge or freezer before eating. Can be stored in an airtight container in the fridge 3-5 days.
If you make these, tag me @tessa_port.
