Ingredients
Method
Preparation
- Beat the softened cream cheese in a bowl until smooth, about 1 minute.
- Gradually add powdered sugar and mix until fully combined.
- Fold in the crushed strawberries and vanilla extract until evenly mixed.
- Add graham cracker crumbs to the mixture and mix until combined.
- Refrigerate the mixture for about 30 minutes to firm up.
Shaping and Coating
- Scoop out small portions of the chilled mixture and roll into balls about the size of a teaspoon.
- Place the truffles on a lined baking sheet, keeping hands slightly moist to prevent sticking.
- Melt chocolate chips in a microwave-safe bowl in short intervals, stirring in between.
- Dip each truffle into the melted chocolate and cover completely, letting excess drip off.
- Roll the truffles in extra graham cracker crumbs for a cheesecake crust feel.
Setting
- Allow the truffles to set on the baking sheet before transferring to an airtight container.
Nutrition
Notes
Store truffles in the refrigerator for up to a week. They can also be frozen in an airtight container for later enjoyment. Experiment with different fruits like raspberries or blueberries for variations, and consider adding lemon zest for a citrusy twist.