An easy no bake recipe, these strawberry cheesecake truffles are creamy and rich with bits of real strawberry, cream cheese, and vanilla cookie, all coated in a vanilla candy shell.
Truffles are one of my favorite candies to eat and also to make at home. They’re indulgent for sure, but they are also an easy no bake recipe that’s perfect to get the kids involved with. If you love Oreo balls at Christmas time then you will love this strawberry cheesecake variation which is perfect for Valentine’s Day, Easter, or just for a special occasion.
Choosing Strawberries for the Truffles
Most of the time when you are picking strawberries, you want the juiciest and ripest strawberries. That’s not the case with this recipe. This recipe is actually great for using up those less than ideal strawberries and I”m going to tell you why. Strawberries that are a bit more firm and less juicy mean that your truffles will hold together better. The sugar content in this recipe will naturally draw out the juices from the strawberries and still make your truffles taste amazing, but using a little less ripe berry will help to keep them from turning into a soggy mess.
Pro tip: You can also place your strawberries on a paper towel and press with another layer of paper towel to remove any extra moisture.
What is almond bark?
I actually get this question a lot from international readers who don’t have this ingredient available at their supermarkets. Almond bark is a vanilla candy coating that comes in 24 ounce packages. It’s inexpensive, melts really well and is super easy to work with. If almond bark is not available where you live, look for vanilla candy melts or you can even dip your strawberry cheesecake truffles in chocolate.
What you’ll need:
- Vanilla sandwich cookies a.k.a “Golden Oreos”
- Cream Cheese
- Powdered sugar
- Vanilla almond bark or white candy melts
Step By Step Directions
Whiz approximately 22 vanilla sandwich cookies through the food processor until they are fine crumbs. You’ll need 2 1/4 cups crumbs for the truffles.
Add the cookie crumbs, powdered sugar and cream cheese to a mixing bowl.
Beat with an electric mixer until completely blended. It will be a really stiff mixture.
Stir in the chopped strawberries.
Use a small cookie scoop or 2 spoons to portion out the mixture onto a parchment or silicone lined cookie sheet.
Place the truffles into the freezer for 20-30 minutes to set up. After the truffles have set up they will be easier to form into neat uniform balls.
Melt the almond bark in the microwave by heating it at 50% power and stirring frequently.
Using a fork, toothpicks, or a dipping tool dip each truffle in the almond bark completely and place back onto your lined pan to allow to the candy shell to harden.
Because the truffles will be chilled from the freezer, they will set up very quickly.
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- 22 vanilla sandwich cookies, approximately 2 ¼ cups cookie crumbs
- 6 ounces cream cheese, softened
- ½ cup chopped strawberries
- ¼ cup powdered sugar
- 6 squares vanilla almond bark or 12 ounces vanilla candy melts*
- Prepare a cookie sheet by lining it with parchment paper or a silicone mat.
- Whiz 22 vanilla sandwich cookies through a food processor until they are fine crumbs. If you do not have a food processor, place the cookies in a gallon Ziploc bag and smash them with a rolling pin until they are fine crumbs and no big pieces remain.
- Add the cookie crumbs, cream cheese, and powdered sugar to a mixing bowl. Using an electric mixer, blend until everything is well combined.
- Fold the strawberries into the filling.
- Using a small cookie scoop, or two spoons, portion the filling out onto the prepared cookie sheet. Place the cookie sheet in the freezer to chill for 20-30 minutes.
- Towards the end of the chilling time, melt the almond bark by placing it into a microwave-safe bowl and heating at 50% power for a minute at a time until the almond bark is completely melted and smooth. If you are using candy melts or chocolate, do the same thing.
- After the truffles have chilled, you can roll and shape them to be more uniform if desired.
- Dip each truffle completely into the almond bark with a fork, toothpicks, or a dipping tool, making sure that it's completely coated. Gently tap your dipping tool against the side of the bowl to remove excess almond bark and place it back onto the cookie sheet to set up completely.
Storing and freezing: These truffles keep best when stored between layers of parchment paper in an airtight container in the fridge. They will keep for about a week in the fridge. To freeze, package up the same way you would for the fridge. Frozen truffles will stay good for about 2 months in the freezer. Thaw in the fridge before eating!
Almond bark substitutions: If almond bark is not available where you live, look for vanilla candy melts or you can even dip your strawberry cheesecake truffles in chocolate.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 224Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 122mgCarbohydrates: 25gFiber: 1gSugar: 14gProtein: 2g
The Accidental Happy Baker is not a dietician or nutritionist, and any nutritional information shared is an estimate provided by Nutritionix. If calorie count and other nutritional values are important to you, we recommend running the ingredients through the nutritional calculator of your preference Calories can vary quite a bit depending on which brands were used.