Strawberry Cheesecake Truffles
Simple and decadent! They really taste like a deconstructed strawberry cheesecake!
Servings: 12
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.