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, and confectioners’ sugar. Mix until well combined and smooth.
- Gently fold in the finely diced strawberries, being careful not to crush them too much.
- Using a small cookie scoop or spoon, form the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Freeze the balls for about 30 minutes to firm up.
- Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Optional: Add a drop of red or pink food coloring to the melted white chocolate for a pink coating.
- Dip each chilled truffle ball into the melted white chocolate, using a fork to lift and tap off excess chocolate.
- Place the coated truffles back on the parchment-lined baking sheet.
- Refrigerate the truffles until the chocolate coating is set, about 15-20 minutes.
- Store the truffles in an airtight container in the refrigerator and consume within one week.
Notes
These truffles are best stored in the refrigerator and can be frozen for longer storage. Use slightly less ripe strawberries to prevent excess moisture and sogginess. For a different coating, try vanilla candy melts or chocolate.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 110
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg