These easy, no bake Strawberry Cheesecake Truffles are made with just 5 ingredients. Cream cheese, Golden Oreos, real strawberries and a bit of powdered sugar are combined and then coated in white chocolate for the ultimate strawberry shortcake dessert.
Looking for more truffle recipes?
Check out these Oreo Truffles, Chocolate Gingerbread Truffles, or Butterfinger Bites!
Reasons to love Strawberry Truffles:
- Easy, no bake dessert recipe
- Flavors are a mix of classic cheesecake and strawberry shortcake
- Only 15 minutes of hands-on time, the rest is chill time
- Perfect for Valentine’s Day or Easter
- Can double or triple for gatherings and holidays
Ingredients in Strawberry Cheesecake Truffles:
Golden Oreo’s- gluten free if needed.
Cream Cheese- dairy free if needed. My favorite dairy free cream cheese to use is Violife. Not only is it reasonably priced, its super versatile and can be used in baking or cooking with incredible results.
Powdered Sugar- just a little bit to balance out the tanginess of the cream cheese.
Strawberries- I found the best strawberries to use in this recipe, are not the super juicy and sweet ones. The juicier the strawberries, the wetter and sloppier the dough will be.
White Chocolate- you can use white chocolate chips (dairy free if needed), white candy melts or white almond bark.
How to make Strawberry Cheesecake Truffles from scratch:
Pulse the Oreos in a food processor until the consistency reaches fine crumbs. It should look like wet sand. Add in the cream cheese and powdered sugar and pulse until a dough forms. There should be no white cream cheese streaks, and it should be one big clump. Either transfer the dough to a medium bowl, or carefully take the blade out of the food processor, and gently fold the strawberries into the dough. Chill in the fridge for 30 minutes.
Line a baking sheet with parchment paper. Scoop 1 Tablespoon of dough with a small cookie scoop or measuring spoon and roll into a ball. Place on the parchment lined baking sheet. Repeat until all dough is used. Chill in the fridge for 30 minutes.
Melt the white chocolate by your preferred method. If the chocolate is stiff and not easy to work with, or if you are using dairy free white chocolate, add 1 Tablespoon of coconut oil to the chocolate.
Dip each truffle completely in the white chocolate using a fork or dipping tool. Gently tap the fork or dipping tool on the rim of the bowl to allow any excess chocolate drip off. Place back onto the parchment lined cookie sheet. Repeat until all truffles have been coated in white chocolate. If topping with only sprinkles, top each truffle after you dip it since the chocolate will set fast since the truffles were chilled.
If desired, stir food coloring into the leftover white chocolate and drizzle onto the truffles. Leave as is, or top with additional sprinkles.
Chill in the fridge until the chocolate has fully set, about 15 minutes.
Storage:
Store these strawberry truffles in a Ziploc or sealed container in the refrigerator for up to 1 week.
Store in the freezer in an airtight container or freezer Ziploc for up to 3 months.
Frequently Asked Questions:
Yes, a food processor is the best option at breaking down the Oreo’s and then combining the ingredients. If you do not have a food processor, you could try to crush the Oreo’s in a blender, and then transfer to a mixing bowl and use a stand mixer or hand mixer to combine the rest of the ingredients, minus the strawberries which you’ll fold in by hand.
Yes, go right ahead! As long as you don’t need a dairy free white chocolate, feel free to use candy melts or almond bark in place of the chocolate chips.
If you do not have coconut oil on hand, you can use shortening or sometimes I use a neutral oil such as avocado oil.
Side note, if your chocolate is easy to work with, you might not even need to use the coconut oil. I like to use the coconut oil because dairy free white chocolate doesn’t have the necessary fat from cocoa butter to make it super workable. If you use almond bark or candy melts, you most likely won’t have to use the coconut oil.
Tips and Tricks for the best Strawberry Shortcake Truffles:
Best strawberries to use: Contrary to what you would think, the best strawberries to use in these strawberry truffles are the less juicy ones. The juicier the strawberries, the more wet and soggy your dough will be. Save the delicious, sweet strawberries for snacking and use the less desirable ones in these strawberry truffles!
Golden Oreos: If you don’t have golden Oreo’s, simply use vanilla sandwich cookies (aka off brand golden Oreos). If you need gluten free vanilla cookies, Nabisco just came out with gluten free Golden Oreos (yahoo!), or I like Goodie Girl, K-Toos or Glutino.
Do not skip chilling the dough: I know, I know. Chilling dough can sometimes turn you off from a recipe because you don’t want to start and then stop just to start again. But chilling the dough is so important in this recipe (and usually any recipe that calls for it) because it stiffens the dough so it’s more workable, or else it would be too soft and would lose the truffle shape. On the bright side, the hands on time for this recipe is only 15-20 minutes! I like to clean up the dishes and put ingredients away while the dough chills.
Craving other delicious recipes? Take a look!
- No Bake Chocolate Peanut Butter Protein Bars
- Oreo Cheesecake Dip
- Hot Cocoa Cookies
- Strawberry Cheesecake Truffles
- Hot Cocoa Dip
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Strawberry Cheesecake Truffles
These easy, no bake Strawberry Cheesecake Truffles are made with just 5 ingredients. Cream cheese, Golden Oreos, real strawberries and a bit of powdered sugar are combined and then coated in white chocolate for the ultimate strawberry shortcake dessert.
Ingredients
- 26 Golden Oreos, gluten free if needed
- 6 ounces cream cheese, dairy free if needed
- 1/2 cup diced strawberries
- 1/4 cup powdered sugar
- 2 cups (16 oz) white chocolate, dairy free if need be
- 1 Tablespoon coconut oil, only add if your white chocolate needs it, see step 3
Instructions
- Pulse the Oreos in a food processor until the consistency reaches fine crumbs. It should look like wet sand. Add in the cream cheese and powdered sugar and pulse until a dough forms. There should be no white cream cheese streaks, and it should be one big clump. Either transfer the dough to a medium bowl, or carefully take the blade out of the food processor, and gently fold the strawberries into the dough. Chill in the fridge for 30 minutes.
- Line a baking sheet with parchment paper. Scoop 1 Tablespoon of dough with a small cookie scoop or measuring spoon and roll into a ball. Place on the parchment lined baking sheet. Repeat until all dough is used. Chill in the fridge for 30 minutes.
- Melt the white chocolate by your preferred method. If the chocolate is stiff and not easy to work with, or if you are using dairy free white chocolate, add 1 Tablespoon of coconut oil to the chocolate.
- Dip each truffle completely in the white chocolate using a fork or dipping tool. Gently tap the fork or dipping tool on the rim of the bowl to allow any excess chocolate drip off. Place back onto the parchment lined cookie sheet. Repeat until all truffles have been coated in white chocolate. If topping with only sprinkles, top each truffle after you dip it since the chocolate will set fast since the truffles were chilled.
- If desired, stir food coloring into the leftover white chocolate and drizzle onto the truffles. Leave as is, or top with additional sprinkles.
- Chill in the fridge until the chocolate has fully set, about 15 minutes.
- Enjoy!
