Description
Strawberry Shortcake Cheesecake Truffles are a delightful no-bake dessert that combines creamy cheesecake filling with Oreo cookie dough, dipped in pink melting chocolate and topped with a strawberry shortcake crumble. Perfect for parties or a sweet treat, these truffles are easy to make and irresistibly delicious.
Ingredients
Scale
Cheesecake Filling
- 3 oz cream cheese, room temperature
- 3 tablespoons powdered sugar
- 1 ½ tablespoons strawberry preserves
- â…› teaspoon vanilla extract
- 1 pinch salt
Truffle Dough
- 36 Golden Oreo cookies
- 8 oz cream cheese, room temperature
Chocolate Coating and Topping
- 14 oz pink melting chocolates or white chocolate chips with pink food coloring
- ½ cup white chocolate for drizzling
- 3 Golden Oreo cookies (for crumble topping)
- ¼ cup freeze-dried strawberries, crushed (for topping)
Instructions
- Prepare the Cheesecake Filling: In a bowl, mix 3 oz cream cheese, powdered sugar, strawberry preserves, vanilla extract, and a pinch of salt until smooth and creamy.
- Freeze the Cheesecake Filling: Scoop ½ teaspoon portions of the cheesecake filling onto a parchment-lined baking sheet. Freeze them for 40–45 minutes until firm enough to handle.
- Make the Truffle Dough: Pulse 36 Golden Oreos in a food processor until they become fine crumbs. Mix the crumbs with 8 oz softened cream cheese until a dough forms.
- Form the Truffles: Scoop 1 tablespoon of truffle dough, flatten it into a disc, and place a frozen cheesecake ball in the center. Wrap the dough around the filling completely and roll it into a smooth ball. Repeat until all mixture is used.
- Chill the Truffles: Place the formed truffles in the refrigerator and chill for 15–20 minutes to firm up.
- Prepare the Crumble Topping: Pulse 3 Golden Oreos into coarse crumbs and separately pulse freeze-dried strawberries into powder. Mix both together to make the strawberry shortcake crumble.
- Melt the Chocolates: Melt the pink melting chocolate in the microwave at 30-second intervals, stirring in between until smooth. Do the same for the white chocolate in a separate bowl.
- Coat the Truffles: Dip each chilled truffle into the melted pink chocolate, tap off the excess coating and place them on parchment paper.
- Decorate the Truffles: While the pink chocolate is still wet, drizzle each truffle with melted white chocolate and sprinkle with the strawberry shortcake crumble topping.
- Set and Serve: Allow the truffles to set completely at room temperature or in the refrigerator before serving.
Notes
- Ensure the cream cheese is fully softened for smooth mixing and dough formation.
- Use parchment paper to prevent sticking during freezing and chocolate coating.
- If pink melting chocolate is unavailable, use white chocolate with a few drops of pink food coloring as an alternative.
- Freeze-dried strawberries add a crunchy texture and bright flavor for the topping; fresh strawberries won’t yield the same result.
- Store truffles in an airtight container in the refrigerator for up to 5 days.
- For a firmer truffle, chill longer before dipping in chocolate.
