Ingredients:
- 8 ounces (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar, sifted
- 1 teaspoon (5ml) vanilla extract
- 1/4 teaspoon (1.25ml) salt
- 1 cup (approx. 150g) graham cracker crumbs
- 1/2 cup (75g) finely chopped fresh strawberries
- 12 ounces (340g) white chocolate chips or candy melts
- 1 teaspoon (5ml) vegetable oil or coconut oil
- Pink sprinkles, finely chopped freeze-dried strawberries, or melted pink candy melts for drizzling (optional)
Instructions:
- Cream together softened cream cheese and butter until smooth and fluffy. Beat in powdered sugar, vanilla extract, and salt until well combined.
- Gently fold in graham cracker crumbs and chopped strawberries until evenly distributed.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes to allow the mixture to firm up slightly.
- Using a small cookie scoop or spoon, roll the cheesecake mixture into bite-sized balls (about 1 inch in diameter). Place the truffles on a parchment-lined baking sheet.
- Place the baking sheet with the truffles in the freezer for at least 60 minutes to firm them up before dipping.
- Melt the white chocolate chips or candy melts in a double boiler or microwave-safe bowl with vegetable oil, stirring frequently until smooth. Be careful not to overheat!
- Dip each truffle into the melted white chocolate, ensuring it's fully coated. Use a fork or dipping tools to remove the truffle and gently tap off any excess chocolate. Place the dipped truffle back on the parchment-lined baking sheet.
- Immediately sprinkle with pink sprinkles or chopped freeze-dried strawberries, or drizzle with melted pink candy melts before the chocolate sets.
- Place the baking sheet with the dipped truffles back in the refrigerator for at least 30 minutes to allow the chocolate to set completely.
- Once the chocolate is set, the truffles are ready to serve. Store leftover truffles in an airtight container in the refrigerator.