Strawberry Cheesecake Truffles
Chocolate and strawberries are a match made in heaven, and when you add cheesecake into the mix, it brings the flavors to the next level! These strawberry cheesecake truffles have a creamy tangy cheesecake filling bursting with real strawberry flavor, all while wrapped in a decadent chocolate shell topped with more freeze-dried strawberries. They are also dairy and refined sugar-free, and would make the perfect treat to share for Valentine’s Day(or to just have a whole batch to yourself because we don’t judge!)
Why you will love these truffles
- They require no baking which makes makes them a great dessert anyone who get’s intimated making desserts
- They are so adorable and are the perfect dessert for Valentine’s day or a Galentine’s get together.
- They are dairy, gluten, and refined sugar free which makes them a great option for those with dietary preferences.
- They truly do embody all the delicious strawberry cheesecake flavors and combined with the chocolate makes them out of this world
- They would make such a cute gift to share with your loved ones for Valentine’s Day or any occasion really!
What you will need
DF Cream Cheese – I used the original cream cheese by Darë Vegan Cheese which is so delicious and perfect in this recipe!
Freeze Dried Strawberries – To get real strawberry flavor in these truffles, we will make some strawberry powder by adding some freeze dried strawberries to a food processor.
Powdered Monk Fruit – This is what we will use to sweeten the strawberry cheesecake filling, but you can substitute with regular powdered sugar or honey.
Vanilla Extract – This gives the strawberry cheesecake filling a nice flavor note.
Melted Coconut Oil – We will use a little little bit of coconut oil for the filling and thinning out the chocolate.
DF Chocolate Chips – My favorite chocolate to use is by the brand Hu Kitchen but you can substitute with your favorite dairy free chocolate.
DF White Chocolate Chips – This is optional but I love to add a contrast of a white chocolate drizzle over top of the truffles and make them extra pretty!
Natural Pink Food Coloring – Adding a pop of pink color to these truffles really elevates them I think! I like to use some pink dragon fruit powder for naturally coloring the white chocolate.
How to make the strawberry Cheesecake Truffles
Make the Strawberry Cheesecake Filling
First in a small food processor, add the freeze dried strawberries and process for a minute until a powder forms. Then add the cream cheese, powdered monk fruit, melted coconut oil, and vanilla extract and then process again for another 1-2 minutes or until smooth. Place the strawberry cheesecake mixture into an air tight container and place in the fridge for a couple hours to set.
Scoop and Form the Strawberry Cheesecake into Balls
Once the strawberry cheesecake mixture has set, use a cookie scoop to scoop out about 16 balls. Place the balls on a parchment paper lined sheet pan and then place in the freezer for 1 hour to become hard enough for dipping in the melted chocolate.
Melt the Chocolate for Coating
Melt the regular chocolate chips in a double boiler or a bowl in the microwave in 30 second increments.(If your chocolate is a little thick melt with some coconut oil to thin it out.) Take the strawberry cheesecake balls out of the freezer and dip them using a fork into the melted chocolate. Place them back on the parchment paper to set.
Decorate the Truffles
Melt the white chocolate and then mix with a natural pink food coloring or pink dragon fruit powder.(This is optional but they look so cute and pretty with the pink.) Drizzle the pink chocolate on top of the truffles and the add some crushed freeze dried strawberries and natural sprinkles if desired.
Store in the fridge and enjoy within 1 week of making and be sure to share with friends, family, or your special someone!
Other recipes you will enjoy
Raspberry Chia Jam Filled Chocolate Hearts
Chocolate Strawberry Cheesecake
Strawberry Cheesecake Truffles
Equipment
- 1 small food processor
- Sheet pan
- Parchment paper
Ingredients
- 1 8 oz container of dairy free cream cheese
- 1 cup freeze dried strawberries
- 1/3 cup powdered monk fruit(or powdered sugar)
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 1/4 cups dairy free chocolate chips
- 1/3 cup dairy free white chocolate chips
- Natural pink food coloring(pink dragon fruit powder works too)
Instructions
- In a small food processor, add the freeze dried strawberries and process for a minute until a powder forms.
- Add the cream cheese, powdered monk fruit, melted coconut oil, and vanilla extract and then process again for another 1-2 minutes or until smooth.
- Place the strawberry cheesecake mixture into an air tight container and place in the fridge for a couple hours to set.
- Once the strawberry cheesecake mixture has set, use a cookie scoop to scoop out about 16 balls. Place the balls on a parchment paper lined sheet pan and then place in the freezer for 1 hour to become hard enough for dipping in the melted chocolate.
- Melt the regular chocolate chips in a double boiler or a bowl in the microwave in 30 second increments.(If your chocolate is a little thick melt with some coconut oil to thin it out.)
- Take the strawberry cheesecake balls out of the freezer and dip them using a fork into the melted chocolate. Place them back on the parchment paper to set.
- Melt the white chocolate and then mix with a natural pink food coloring or pink dragon fruit powder.(This is optional but they look so cute and pretty with the pink.)
- Drizzle the pink chocolate on top of the truffles and the add some crushed freeze dried strawberries and natural sprinkles if desired.
- Store in the fridge and enjoy within 1 week of making.
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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