Hey, y'all! If you're looking for a fun and easy dessert that's sure to impress, these Strawberry Cheesecake Truffles are just the ticket. They combine the irresistible flavors of strawberry cheesecake into perfect little bites that are dipped in vanilla almond bark and topped with a pretty pink drizzle.
Strawberry Cheesecake Truffles
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Making these truffles is a breeze. You just crush some strawberry creme cookies, mix them with cream cheese and strawberry jello, and roll them into balls. After a quick freeze, they get a dip in melted almond bark and a fancy drizzle of pink candy melts. They're super cute and taste even better than they look!
Ingredients: Strawberry Cheesecake Truffles
- 15 oz. package of strawberry creme sandwich cookies
- 8 oz. of cream cheese, room temperature
- 3 oz. package of strawberry jello
- 24 oz. bar of vanilla almond bark
- 1 c. of pink candy melts
How to Make Strawberry Cheesecake Truffles
- Crush the cookies in a food processor and transfer them to a large mixing bowl. Add the cream cheese and strawberry jello powder. Mix with a hand mixer until the mixture becomes thick and formable.
- Line a baking sheet with parchment paper. Scoop out about 1 ½ tablespoons of the mixture, roll into balls, and place on the parchment paper. Repeat until all the mixture is used.
- Place the baking sheet in the freezer for 1 hour or overnight.
- In a medium microwave-safe bowl, melt the almond bark by microwaving and stirring every 30 seconds until completely melted. Using two forks, dip the truffle balls into the melted bark, scraping off the excess on the side of the bowl. Place the coated truffles back on the parchment paper.
- In a small microwave-safe bowl, melt the pink candy melts by microwaving and stirring until smooth. If too thick, add a little vegetable oil. Pour the melted candy into a small zip-lock bag, snip off a tiny corner, and drizzle over the truffles.
- Serve and enjoy!
Pro Tips For Making This Recipe
- Use a food processor to crush the cookies finely. This will help the mixture bind better and give the truffles a smoother consistency.
- Freezing the truffle mixture for at least an hour (or overnight) ensures the truffles are firm enough to dip in the almond bark without falling apart.
- When melting almond bark and candy melts, microwave in 30-second intervals and stir each time to prevent burning.
- These truffles are best served chilled, so keep them refrigerated until ready to enjoy.
Frequently Asked Questions
Yes! You can experiment with different flavors of sandwich cookies to create unique variations of the truffles.
These truffles can last up to a week when stored in an airtight container in the refrigerator.
Yes, you can freeze the truffles. Place them in a single layer on a baking sheet to freeze initially, then transfer to an airtight container. They can be frozen for up to 3 months.
Decorate the truffles with colored sprinkles, edible glitter, or additional drizzles of contrasting candy melts for a festive touch.
Other Recipes You'll Love
Strawberry Cheesecake Truffles
These truffles are perfect for parties, holidays, or just a sweet treat to enjoy at home. Plus, they're easy enough to make with the kids. Trust me, once you try these, they'll become a new favorite in your dessert rotation!
Strawberry Cheesecake Truffles
Equipment
- Food Processor
Ingredients
- 15 oz. package of strawberry creme sandwich cookies
- 8 oz. cream cheese room temperature
- 3 oz. package strawberry jello
- 24 oz. vanilla almond bark melted
- 1 c. pink candy melts melted
Instructions
- Crush the cookies in a food processor and transfer them to a large mixing bowl. Add the cream cheese and strawberry jello powder. Mix with a hand mixer until the mixture becomes thick and formable.
- Line a baking sheet with parchment paper. Scoop out about 1 ½ tablespoons of the mixture, roll into balls, and place on the parchment paper. Repeat until all the mixture is used.
- Place the baking sheet in the freezer for 1 hour or overnight.
- In a medium microwave-safe bowl, melt the almond bark by microwaving and stirring every 30 seconds until completely melted. Using two forks, dip the truffle balls into the melted bark, scraping off the excess on the side of the bowl. Place the coated truffles back on the parchment paper.
- In a small microwave-safe bowl, melt the pink candy melts by microwaving and stirring until smooth. If too thick, add a little vegetable oil. Pour the melted candy into a small zip-lock bag, snip off a tiny corner, and drizzle over the truffles.
- Serve and enjoy!
Notes
- Use a food processor to crush the cookies finely. This will help the mixture bind better and give the truffles a smoother consistency.
- Freezing the truffle mixture for at least an hour (or overnight) ensures the truffles are firm enough to dip in the almond bark without falling apart.
- When melting almond bark and candy melts, microwave in 30-second intervals and stir each time to prevent burning.
- These truffles are best served chilled, so keep them refrigerated until ready to enjoy.
Nutrition
Y'all come back now, ya hear?
My best,
JC
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