No-bake strawberry cheesecake truffle balls with a creamy center and smooth chocolate coating.
225 g cream cheese, softened
80 g powdered sugar
1 tsp vanilla extract
20 g freeze-dried strawberries, crushed (or 120 g cooked strawberry reduction)
60 g graham cracker crumbs
200 g white or dark chocolate, chopped
1 tsp neutral oil (optional)
Beat cream cheese until smooth.
Mix in powdered sugar and vanilla.
Stir in strawberries and graham crumbs.
Chill mixture 30–45 minutes.
Roll into small balls and chill again.
Melt chocolate and dip truffles.
Chill until coating sets.
Store refrigerated and serve chilled for best texture.