Ingredients
Scale
- 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
- 4 ounces (113g) full-fat brick cream cheese, softened
- 1/3 cup (40g) confectioners’ sugar
- 1/3 cup (55g) finely diced strawberries
- 10 ounces (280g) white chocolate, coarsely chopped
- Optional: 1 drop red or pink food coloring
Instructions
- In a medium bowl, combine graham cracker crumbs, softened cream cheese, confectioners’ sugar, and diced strawberries. Mix until fully combined and smooth.
- Form the mixture into 1-inch balls and place on a parchment-lined baking sheet.
- Freeze the balls for at least 30 minutes to firm up.
- Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. Add food coloring if desired.
- Dip each frozen ball into the melted white chocolate, coating completely, and return to the parchment-lined sheet.
- Refrigerate the coated truffles until the chocolate is set, about 15-20 minutes.
- Serve chilled and store leftovers in an airtight container in the refrigerator.
Notes
For best results, use firm strawberries to prevent excess moisture. Freezing the truffles before dipping helps achieve a smooth chocolate coating. Store truffles in the refrigerator and consume within a week for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 110
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg