Name: Strawberry Cheesecake Truffles
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup mascarpone cheese; 1/2 cup cream cheese; 1/4 cup powdered sugar; 1 tsp vanilla extract; 1 cup crushed strawberries; 1 cup graham cracker crumbs; 8 oz white chocolate, melted; Strawberry slices for garnish

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I can still see my mother’s flour-dusted hands moving around a buttered pan, humming a hymn while the kitchen filled with warm sugar and the quiet comfort of family. Those small, golden moments taught me that a simple sweet can hold a hundred memories, and the first bite of a creamy, fruity truffle takes me right back.

I’m a Kentucky home cook who learned at my mama’s elbow and at church potlucks where recipes passed down from one woman to the next like a cherished secret. I’ve spent decades making cozy, unfussy dishes that feed a hungry family and soothe tired hearts. I write from that same kitchen with a friendly, clear voice. I focus on weeknight-tested recipes, casseroles and skillet dinners, and desserts that feel like a hug. My recipes skip pork and make substitutions simple so everyone at my table can dig in.

I like to keep things straightforward: short ingredient lists, step-by-step directions, and a few practical tips from real-life cooking. If you love old-fashioned comfort and little modern shortcuts, you’ll find these Strawberry Cheesecake Truffles fit right in. They bring the nostalgic sweetness of strawberry shortcake together with the velvety tang of cheesecake in a truffle you can pop in your mouth or serve on a pretty platter. For a different kind of cheesecake treat to try between holidays, you might enjoy my take on churro cheesecake bars, which pair cinnamon and rich filling for another cozy dessert memory: churro cheesecake bars.

Why this recipe works

These Strawberry Cheesecake Truffles work because they marry two familiar favorites into a bite-sized treat that stays tender, even after dipping. The mascarpone and cream cheese blend gives a lusciously smooth base that holds its shape without becoming rock-hard in the fridge. Crushed strawberries fold in and bring bright, fresh flavor without making the mixture too wet. Rolling the chilled mixture in graham cracker crumbs gives a nostalgic crunch that nods to classic cheesecake crusts. Dipping in melted white chocolate creates a thin shell that sets quickly and adds a sweet, glossy finish that looks fancy but takes very little effort.

I test this method in a busy home kitchen. First, chill the filling so the truffles are firm enough to roll. Second, keep the graham crumbs dry and at the ready; they help absorb any residual moisture. Third, work in small batches when dipping in chocolate so the melted coating stays glossy and smooth. The sequence matters: when you roll first, then dip, you preserve that crumb layer but still let the chocolate follow with a neat finish. If you prefer, you can skip the chocolate and just roll the truffles in graham crumbs and a pinch of powdered sugar for a simpler, equally delightful bite.

These Strawberry Cheesecake Truffles shine at gatherings because you can make them ahead. They keep well chilled, and they travel nicely in a tight container with a layer of wax paper. For busy weeks when you want a homemade treat in minutes, they demand only a short hands-on time and several restful minutes in the refrigerator. The recipe stands out because it balances richness with bright strawberry flavor while staying very approachable for cooks of any skill level. When you need a pretty, portable dessert that tastes indulgent but actually comes together simply, these Strawberry Cheesecake Truffles deliver.

How to prepare Strawberry Cheesecake Truffles

I like to make the filling first and give it time to firm up. The timing gives you confidence when you scoop and roll, and it prevents the truffles from becoming too sticky to handle. Start by beating mascarpone and cream cheese until smooth, then add just a touch of powdered sugar and vanilla to round the flavor without making the filling overly sweet. Fold in gently crushed strawberries so you keep streaks of color and tiny bits of fruit for texture. Pop that mixture into the fridge while you melt the white chocolate and set out the graham crumbs.

When the filling chills, scoop by tablespoon or use a small cookie scoop for evenly sized truffles. Roll them quickly between your palms then place on a wax paper-lined tray. For an even, nostalgic finish, roll each truffle in graham cracker crumbs first; it forms a crumb jacket that contrasts nicely with the smooth white chocolate shell. When you dip, use a fork to help lift and tap off excess chocolate for an even coat. Place truffles back on the tray and garnish with a thin strawberry slice or a sprinkle of crushed crumbs before the chocolate fully sets.

These Strawberry Cheesecake Truffles are flexible. If your strawberries are very juicy, pat them dry and strain a bit so the filling holds together. If you need more stability, add a tablespoon of graham crumbs to the filling mixture itself. Keep your dipping chocolate warm but not hot; overheating makes it thick and grainy. With small, intentional steps, you’ll produce neat, glossy truffles that taste like a tiny slice of summer.

Ingredients

1 cup mascarpone cheese
1/2 cup cream cheese
1/4 cup powdered sugar
1 tsp vanilla extract
1 cup crushed strawberries
1 cup graham cracker crumbs
8 oz white chocolate, melted
Strawberry slices for garnish

Instructions

In a mixing bowl, combine mascarpone cheese, cream cheese, powdered sugar, and vanilla extract until smooth.
Fold in crushed strawberries gently.
Chill the mixture in the refrigerator for about 30 minutes to firm up.
Once chilled, scoop small portions and roll them into balls.
Roll each truffle in graham cracker crumbs to coat.
Dip each truffle into melted white chocolate and place on a wax paper-lined tray.
Garnish with strawberry slices.
Refrigerate until set, then enjoy!

How to serve this dish

Serve these Strawberry Cheesecake Truffles at room temperature for the best texture. Take them out of the refrigerator about 10 minutes before serving so the filling softens just enough to melt on your tongue while the chocolate shell remains slightly crisp. Arrange them on a pretty platter in concentric circles or on a tiered serving tray for a tea-time feel. If you want to dress them up for a party, add a small doily under each truffle or place them in mini paper cups. You can also arrange a few fresh strawberries and sprigs of mint around the platter for color contrast.

For a casual family dessert, line a shallow bowl with parchment and let everyone pick their favorites. The truffles pair nicely with a cup of strong coffee or a bright herbal tea. For special occasions, create a dessert board with a mix of these truffles, cut fruit, and other small sweets so guests can nibble. If you serve them as after-dinner treats, offer a small fork or toothpick so people can dip a truffle into a coffee or a sweet liqueur. These Strawberry Cheesecake Truffles are versatile and hold up well when plated ahead; just keep them chilled until the moment you want to bring them out.

How to store it properly

To keep these truffles at peak quality, store them in an airtight container in the refrigerator. Place a single layer of wax paper between layers if you stack them, so the chocolate shells don’t stick together. They keep well for up to five days, which makes them perfect for making ahead of a gathering. If you need to save them longer, freeze the truffles on a tray until firm, then transfer them to a zipper bag or airtight container with parchment between layers. Frozen truffles hold for about one month.

When you pull frozen truffles out of the freezer, let them thaw in the refrigerator for a few hours before bringing them to room temperature for serving. Avoid thawing at room temperature straight from frozen; that can create condensation on the chocolate. If you plan to transport the truffles, pack them in a cooler with an ice pack and keep them upright. These Strawberry Cheesecake Truffles stay fresher when they avoid temperature swings, so try to keep them consistently cool from fridge to table.

Simple tips for success

A few small habits make a big difference. Use full-fat mascarpone and cream cheese for the creamiest texture; low-fat versions change the mouthfeel and can make the truffles less stable. Chill the filling thoroughly before scooping; if the mixture is too soft, it will flatten when you roll. Keep your hands cool and slightly damp when shaping the balls to prevent sticking. Work in small batches when dipping so your melted white chocolate doesn’t cool and thicken; reheat gently if needed.

If your strawberries are especially ripe and juicy, place them on a paper towel for a few minutes before folding them into the base to avoid watering down the mixture. For a cleaner dip, use a fork to lower and lift each truffle from the chocolate, and tap the fork against the bowl edge to remove excess.

For a prettier finish, garnish with a thin strawberry slice or a few crumbs while the chocolate is still soft. If you want a slightly firmer truffle without changing taste, stir a tablespoon or two of graham crumbs into the filling before chilling. If you like other citrus or sweet notes, try a tiny zest of lemon in the base to brighten the flavors. For another creative dessert that balances creamy filling with crunchy crust, check out these creamy orange ricotta cheesecake bars: creamy orange ricotta cheesecake bars.

Easy twists you can try

You can change these Strawberry Cheesecake Truffles in small, delightful ways. Swap white chocolate for milk or dark chocolate for a richer shell that balances the sweet strawberry filling. Add a teaspoon of finely chopped fresh basil or mint for a herbaceous lift, or fold in a tablespoon of lemon curd for a brighter, tangy note. For a gluten-free option, substitute gluten-free graham crumbs or finely chopped nuts like almonds for the coating.

If you want mini cakes instead of truffles, press the filling into a small pan lined with graham crumb crust and chill to set, then slice into squares and dip corners in chocolate. Try rolling some truffles in toasted coconut for a tropical twist or in finely chopped pistachio for color and crunch. You can also macerate strawberries in a tablespoon of sugar for 10 minutes before folding them in if you want deeper fruit flavor. These Strawberry Cheesecake Truffles invite experimentation, and each small change yields a new family favorite.

Frequently asked questions

Q: Can I make the filling ahead of time?
A: Yes. The filling holds very well in the refrigerator for up to two days before you form the truffles. Keep it covered so it doesn’t pick up other fridge smells. When you’re ready, scoop, roll, and continue with the coating and dipping steps.

Q: What if my mixture is too soft to roll?
A: If the filling doesn’t firm up enough after 30 minutes, return it to the fridge another 15–30 minutes. You can also stir in a tablespoon of graham cracker crumbs to absorb extra moisture. Work with slightly damp hands and chill the formed balls briefly on a tray before coating.

Q: Can I use freeze-dried strawberries?
A: Yes. If fresh strawberries are out of season, finely crush freeze-dried strawberries and fold them into the base. They add concentrated flavor without excess moisture. If you use powder, reduce or skip the powdered sugar because freeze-dried fruit can be quite sweet.

Q: How do I keep the chocolate from seizing while dipping?
A: Keep the melted chocolate warm but not hot, and avoid getting any water in the bowl. If you overheat and the chocolate thickens, add a tiny bit of neutral oil or coconut oil to loosen it, stir gently, and reheat briefly over simmering water.

Q: Can I make these dairy-free?
A: You can experiment with dairy-free cream cheese and mascarpone alternatives, but results vary by brand. Choose thick, high-quality dairy-free options and test a small batch first to see texture and flavor.

Conclusion

These Strawberry Cheesecake Truffles give you a little slice of summer in a compact, elegant bite. They shine because they combine a silky filling with crunchy crumbs and a glossy chocolate finish, and they come together with simple steps that any home cook can follow. If you love short ingredient lists and big flavor from small treats, you’ll find inspiration and a slightly different approach in Sally’s 5 Ingredient Strawberry Cheesecake Truffles, which offers another easy method worth comparing as you develop your favorite version.