Strawberry Shortcake Cheesecake Truffles Recipe
These Strawberry Shortcake Cheesecake Truffles combine creamy cheesecake filling with a crunchy Golden Oreo crust, all coated in vibrant pink chocolate. Topped with a delightful strawberry shortcake crumble, these no-bake truffles are perfect bite-sized treats bursting with strawberry flavor and creamy sweetness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 30 truffles 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Cheesecake Filling
- 3 oz cream cheese, room temperature
- 3 tablespoons powdered sugar
- 1 ½ tablespoons strawberry preserves
- ⅛ teaspoon vanilla extract
- 1 pinch salt
Truffle Dough
- 36 Golden Oreo cookies
- 8 oz cream cheese, room temperature
Chocolate Coating and Topping
- 14 oz pink melting chocolates or white chocolate chips with pink food coloring
- ½ cup white chocolate (for drizzling)
- 3 Golden Oreo cookies (for crumble topping)
- ¼ cup freeze-dried strawberries, crushed (for topping)
Instructions
- Prepare Cheesecake Filling: In a mixing bowl, combine 3 oz of room temperature cream cheese, powdered sugar, strawberry preserves, vanilla extract, and a pinch of salt. Mix until completely smooth and creamy.
- Freeze Filling Portions: Using a ½ teaspoon scoop, portion out the cheesecake filling onto a parchment-lined baking sheet. Freeze these scoops for 40–45 minutes until firm to make handling easier later.
- Make Truffle Dough: Pulse the 36 Golden Oreo cookies in a food processor until they become fine crumbs. Transfer crumbs to a bowl and mix with 8 oz softened cream cheese until a uniform dough forms.
- Assemble Truffles: Scoop approximately 1 tablespoon of the truffle dough and flatten it into a disc in your hand. Place a frozen cheesecake filling ball in the center, then wrap the dough around it tightly and roll gently into a smooth ball. Repeat this process with the remaining dough and filling.
- Chill Truffles: Place the formed truffles on parchment paper and chill in the refrigerator for 15–20 minutes to firm up before coating.
- Prepare Crumble Topping: Pulse 3 Golden Oreos in a food processor to create coarse crumbs. In a separate pulse, crush the freeze-dried strawberries until finely crushed. Combine the strawberry crumbs and Oreos together for the topping mixture.
- Melt Chocolates: Melt the pink melting chocolates in the microwave by heating in 30-second intervals, stirring thoroughly between each to ensure even melting. Melt the white chocolate separately in the same manner for drizzling.
- Coat Truffles: Dip each chilled truffle into the melted pink chocolate, tapping off the excess gently. Place coated truffles onto parchment paper to set.
- Decorate: While the pink chocolate is still wet, drizzle the white chocolate over the truffles and immediately sprinkle the strawberry shortcake crumble topping on top.
- Set and Serve: Allow the truffles to set completely at room temperature or in the refrigerator before serving to ensure the coating hardens perfectly.
Notes
- Make sure the cream cheese is softened to room temperature for easy mixing and smooth textures.
- Freezing the cheesecake filling makes it easier to encase with the truffle dough without melting or losing shape.
- Use pink melting chocolate or white chocolate with pink food coloring for the signature strawberry shortcake look.
- The strawberry shortcake crumble adds a lovely crunchy texture contrast to the creamy truffles.
- Store truffles in an airtight container in the refrigerator for up to 5 days.
Keywords: Strawberry Shortcake, Cheesecake Truffles, No-Bake Desserts, Oreo Truffles, Strawberry Treats, Pink Chocolate, Party Desserts
