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 well combined and smooth.
- Shape the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Freeze the balls for about 15-30 minutes until firm.
- Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Add food coloring if desired.
- Dip each frozen ball into the melted white chocolate, coating completely. Return to the parchment-lined baking sheet.
- Refrigerate the coated truffles until the chocolate is set, about 15 minutes.
- Store the truffles in an airtight container in the refrigerator.
Notes
Use firm strawberries to prevent excess moisture in the truffles. Allow cream cheese to come to room temperature for easier mixing. Freeze truffles before dipping to ensure a smooth coating. Store in the fridge for up to one week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 110
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg