Sometimes I’m lucky and a recipe idea works out the first time I try it.  That was not the case with strawberry cheesecake truffles.  Back when I made an assortment of truffles for Kelsey’s virtual bridal shower, strawberry cheesecake was the first flavor that came to mind and I knew I had to make them.  I wasn’t totally sure where to start, but I’ve seen cheesecake pops all over the place so I thought I could adapt that recipe by adding strawberry puree and go from there.  Though it seemed like a good idea, the execution did not translate well at all.  The fruit puree must have added too much liquid and the mixture was next to impossible to form and dip.  I did manage a few but suffice it to say, that recipe was not blog-ready.

The frustration was enough to make me put the idea aside for a while.  When I finally revisited the concept, I decided to start from scratch.  As much as I love the idea of using actual cheesecake for the center of the truffles, it didn’t go well and truth be told, that method was more complicated than I typically like truffles to be.  This time around I opted for a mixture of cream cheese, graham cracker crumbs and finely chopped strawberries to provide the same flavors of strawberry cheesecake while being simpler and easier to work with.  Bingo!  This worked like a charm and I was very happy with the final product.  Because of the juices in the berries, I recommend making these within a day of when you plan to serve them.

Oh, also a quick housekeeping note – I never announced the winner of the Jessie Steele apron giveaway last week.  I was out of town and it totally slipped my mind.  Sorry for the delay!  The winner is Ferreh who said, “My favorite apron is the EVA-Coated Summer Lemons Gigi Apron. Would totally match my kitchen!”  Congratulations Ferreh!   Stay tuned for another giveaway coming up this Friday :)


For the filling:
8 oz. cream cheese, slightly softened
1 cup plus 2 tbsp. graham cracker crumbs
¼ cup confectioners’ sugar
Splash of vanilla extract
6 tbsp. finely chopped strawberries

For the coating:
16 oz. bittersweet or semisweet chocolate, coarsely chopped

For decoration (optional):
Melted milk chocolate
Melted white chocolate, tinted pink with candy coloring


  • 01

    In a medium bowl, combine the cream cheese, graham cracker crumbs, confectioners’ sugar and vanilla.  Mix until smooth.  Gently fold in the chopped strawberries until evenly distributed.  Cover and chill the mixture in the refrigerator until firm enough to scoop and mold.  Scoop about 2 teaspoons of the filling and roll into a ball.  Place on a foil- or parchment-lined baking sheet.  Repeat with the remaining filling.  Transfer the baking sheet to the refrigerator or freezer to chill until very firm.

  • 02

    To coat the truffles, melt the chocolate in a heatproof bowl set over a pan of simmering water.  When completely melted and smooth, dip the filling balls one at a time in the chocolate, gently shaking off the excess before returning to the baking sheet.  Once all of the truffles have been dipped, drizzle with melted milk chocolate and tinted white chocolate for decoration, if desired.  Return the pan to the refrigerator to chill until ready to serve.


  • These are gorgeous and sound delicious! I want to make them for my next party.

  • These look delicious, Annie! What a perfect dessert for a bridal shower. Thanks :)

  • Annie, what a gorgeous picture! I am still so thankful you contributed to my virtual shower. I’m sorry these truffles (version one, at least) were so frustrating. I’m glad you’ve now found a version you love that is so much easier to work with.

  • These look beautiful, Annie! :)

  • These look absolutely lovely. I can’t wait to try making them! Thanks for the great recipe.

  • These truffles caught my eye back when you posted them for the virtual shower, so I’m glad to now have the recipe. Such a great idea, and I can’t wait to have an excuse to make them!

  • These are beautiful and sound delicious! I’ve only made truffles once but have been wanting a new flavor to try. Thanks for taking the time to develop this recipe!

  • Yum!! These look amazing, you may have had to work at it but the final product looks like it was worth all the trouble! Thanks, Chris

  • Oh, these are so gorgeous! I love the fresh chopped strawberries within and the light pink coating is stunning juxtaposed against the dark chocolate.

  • Rachael G

    These sound delicious! I love making truffles but always find that they end up looking less than perfect, no matter how hard I try. What method do you use to get such a smooth finish on the coating? Are you a fork dipper? A spoon shaker? Stick the truffle on a toothpick and dip? I’d love to hear how you achieve such clean looking balls!

  • These sound wonderful. And you display them in such a pretty way!

  •! I want to make these right now! I only wish strawberries were still available in India :(

  • Ummmm….I didn’t have time for breakfast this morning. I think my stomach just fell out onto the floor looking at these pics. Holy cow.

  • Annie

    I just balance each truffle on the tines of the fork (I don’t actually poke them) and then gently shake off the excess chocolate. That’s it!

  • Annie, this sounds amazing! Love the fresh strawberries you used. Yum!

  • show us the inside of these beauties!

  • What a beautiful picture. They look just delicious. First rate!

  • Sounds like my peanut butter bourbon balls, minus the peanut butter and bourbon, plus strawberries! Love it. I am in awe of your chocolate covering skills. Mine always fall apart or look gloppy. How do you avoid the glop?!

  • Thanks again for the fabulous recipe and the pretty presentation. What brand of unsalted butter do you use and does it matter for your baking as much as other ingredients?

  • Annie

    I just use whatever the store brand is where I buy it. I don’t think it makes a difference.

  • mmmmm id love to see the inside of these little gems :) i could scoff far too many of these i fear!

  • oo annie these are beautiful!

  • Lisa

    Yet another winning recipe. It’s funny, when I am looking for inspiration from Foodgawker. I always click on your photos without even reading the name. I smile when I am taken to your blog. “Of course” I chuckle.
    Annie, do you think the answer to the “juicy strawberry” problem would be macerating the strawberries before using them in the recipe?

  • Annie

    I suppose you could macerate them (and then I assume you mean drain the excess liquid) but I would worry that would also take away some of the flavor. Not a bad idea though!

  • paige

    Hi Annie,
    What do you think about using strawberry jam to avoid excess juices, thus making them last longer? PS-I’m going to try these in cake pop form:)

  • Annie

    I personally never like using jam in recipes where I want fruit flavor (especially strawberry jam) because it just tastes so far from fresh. You definitely could do it but I prefer the fresh fruit here. The excess juices really aren’t a problem, I just don’t think they would be all that good after a couple of days. I hope you enjoy them!

  • Oh these look fabulous and sound easy to make too! thanks for the recipe I will try this out.

  • A.MAZ.ING! These are beautiful and I bet they taste fabulous!! Now I just need a special occasion to make some.

  • Wow Annie, these do look divine, so tres chic! I’m not sure I have the confidence it takes to make truffles but you sure inspire me to give it a try.

  • You know, normally all the time i try a new recipe it’s great! But when i make it a second time… it’s a desaster! I don’t know why… I’ve been seduced by your cheesecake truffles!!

  • Annie, these truffles look Fantastic! I remember reading your blog back when you posted the box of truffles for the virtual shower and thinking to myself that I really hoped you would post the recipe. I cannot wait to try them!

  • I wish I got to sample all your food!!!! These look fabulous and I’m going to try to make it!!

  • These are seriously gorgeous, and they sound delicious. I’m saving this recipe for when I really want to impress someone. :-)

  • Rachel

    How long do you typically wait before rolling the filling into balls? And then how long before dipping the balls? My truffles are never quite round and I think maybe I’m not being patient enough with my chill times :(

  • It’s funny because I was literally just thinking about how you posted those truffles a while ago and said you were going to work on them. Way to remember – you never let us down :-)!

  • Annie

    I never pay much attention to a time, but rather the texture/firmness. If it feels too soft to mold, I just keep chilling until it’s ready. You probably just need to be more patient :)

  • These look fabulous! I’ve been on a truffle kick lately, and have posted several truffle versions … will need to give yours a try, too. Thanks for sharing!

  • Your recipes and pictures are amazing! I could only hope someday I would have a blog like yours. It’s so great! Just one request — more pictures of baby girl! She’s so precious!

  • Annie

    Thank you so much, you are too sweet! And you don’t have to ask me twice to show my cute kids off :) They’ll both be in my post this Thursday!

  • Jon

    Suggestions for using other berries in these? I think blueberries would be good!

  • Sara-Jayne

    These truffles were absolutely delicious and a snap to make! I made 2 dozen yesterday morning in about 40 minutes total. They ended up being a gift for our bosses, who LOVED them. Thanks for a great tasting and simple recipe :)

  • Victoria

    I tried making these yesterday, and was really excited about it. I’d never made truffles before, but the recipe seemed simple enough. Well, they didn’t come out quiiiite as planned (I had a little trouble with the dipping process) but a little decoration with melted white chocolate made even the lumpy balls look fantastic! (I put the melted white chocolate in a ziplock bag and cut off a tiny corner to drizzle the truffles. It worked great!) Regardless of how they looked, they still tasted fantastic.

    Any tips for making the truffles have the smooth pretty chocolate coating like yours? Thanks!

  • Annie

    I answered this in a previous comment so just look for that :)

  • Annie

    Awesome! So glad you enjoyed them :)

  • Annie

    I don’t know that blueberries would really work unless they were cooked into a sauce first to bring out their flavor, but then that would make the filling too liquidy. Raspberries might work.

  • van pham

    I wondering if using the candy melts will change it any. I wish I had the fridge/freezer space to make it now instead of waiting though. If not I will be making this at Christmas no matter how much strawberries may cost.

  • These look absolutely amazing! I must make these soon!

  • I think I must be losing my mind because I’ve checked and re-checked the amounts for the ingredients but I was barely able to squeeze out two dozen of these making them each about a Tbsp. Am I doing something wrong, did I miss something?

  • Annie

    I had a hard time remembering the yield. I think it is actually more like 2-3 dozen. One reader who has made them said she got about 3 dozen. Thanks for the feedback, I’ll edit the post accordingly.

  • Lexi

    These look absolutely gorgeous!
    I’m planning on making these for a coworker who’s moving away.
    Just for planning ahead purposes, do you remember about how many graham crackers you used (the actual number, not the measurement)?
    Thank you! :)

  • Annie

    No, I’m sorry I don’t :(

  • Pam

    I made these to take to a pool party this weekend and they were a big hit (despite melting a little on the way over). I just got a note from one of the guys who took some home telling me he had them for breakfast this morning. Thanks for the great recipe. I had a hard time not just eating the filling with a spoon it was so good!

  • These were amazing! My family enjoyed them and they were gone in one night! Amazing recipe. Thank you!!

  • Felicia

    These look amazing! Just curious, do you ever use the melting chocolate (for candy making) to ever coat truffles? Seems like it would be easier, and a lot of people who do cake pops and what not use it.. But if you think it would affect the taste, I’ll do the double boiler! Thanks!

  • Annie

    No, I always use real chocolate. I don’t find the double boiler method difficult at all, and real chocolate just tastes better.

  • I made these and they turned out awesome! The only problem (which was my own fault) was that the chocolate I was melting for dipping the truffles in wasn’t thin enough and so I added a little cream thinking I’d thin it out, but it turned the chocolate into fudge! So I had to but more chocolate. :( make sure you read up on chocolate melting instructions before you try this! However, it was all okay in the end because I rolled the fudgey mess I made into balls and rolled some of those in chopped walnuts and some in coconut. Delish!

  • How do you drizzle the chocolate over the top?

  • Can I use chocolate chips for the chocolate?

  • Annie

    For best results, you should always use chopped good quality chocolate. See the FAQ page for more info.

  • Annie

    Any way you like – baggie with a tip cut off, squeeze bottle, etc.

  • e.l

    how long did you refrigerate the filling? i did it for about 2 hours but it was still soft-serve ice cream consistency.

  • Anonymous

    If you made the same conversions with these as you did with the lemon chiffon, I’m assuming your issues stemmed from there. My advice for these is the same as what I said with those.

  • Sandramauldin

    making these soon, look so yummy.

  • Jenna

    you can add a capful of vegetable oil to the chocolate to thin it out! :)

  • Liv

    Hi Annie,

    Do you, by any chance, know what the British/European equivalent for graham crackers would be? I don’t know what to use as a cheesecake base (and in these truffles) as I have no idea what a graham cracker is!

    Thank you,


  • annieseats

    No, I don’t but you can make your own. There are tons of recipes out there. In fact, my friend Tara of Smells Like Home just posted one recently: You could just omit the cinnamon for a plain graham cracker.

  • Gina

    These are so amazingly delicious! But I can’t form them at all. I make truffles a LOT so I’m really not sure why it’s not ever firming up. I’ve chilled them for a long time but it’s still extremely soft, and I followed the recipe exactly. Obviously you aren’t here to know what I did wrong, but any advice on how to stablize them?

  • annieseats

    I’m not sure…you could try adding more of the dry ingredients to get them to firm up more.

  • Andrea

    Hi Liv, You may have already sorted this out but if you crush up some plain digestives it’s much the same as using graham crackers.

  • Christine

    How far in advance can I make these, I have a wedding I’m preparing food for this coming Saturday. I don’t want them to get mushy. Also, I’m on the east coast and my garage is pretty cold, could they be stored there in airtight containers and do I have to worry about them getting moisture on them when moving into the warm environment of a home? Thanks for the help…I’m out of my mind trying to plan and prepare everything this week….oh and by the way, they decided to get married 3 days before Christmas! UGH

  • annieseats

    I don’t think I would make these very far in advance. Maybe 1 day at the most. Good luck!