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Strawberry Velvet Cheesecake Truffles Recipe

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Strawberry Velvet Cheesecake Truffle Bites are luscious, bite-sized desserts combining the rich flavors of red velvet strawberry cake with creamy cheesecake and a smooth white chocolate coating. These no-bake treats are easy to prepare, chilled until firm, and adorned with crushed freeze-dried strawberries or fresh strawberry tops for an elegant touch — perfect for parties, holidays, or any special occasion.

Ingredients

Base & Filling

  • 2 cups crumbled red velvet strawberry cake (homemade or boxed, cooled)
  • 6 ounces cream cheese, softened
  • 1 cup powdered sugar

Coating & Topping

  • 2 cups white chocolate chips or melting wafers
  • 1 tablespoon crushed freeze-dried strawberries or reserved cake crumbs (optional for topping)
  • 12 fresh strawberries, tops on (optional for decoration)

Instructions

  1. Prepare the Cake: Start by making or acquiring a red velvet strawberry cake, then let it cool completely. Once cooled, crumble the cake finely into a large mixing bowl ensuring there are no large chunks for a smooth texture.
  2. Mix Cream Cheese and Sugar: In a separate bowl, beat together the softened cream cheese and powdered sugar using a mixer or whisk until the mixture is smooth, creamy, and free of lumps, creating a sweet cheesecake base.
  3. Combine Cake and Cheesecake Mixture: Add the cream cheese mixture to the bowl with the crumbled cake. Use a spoon or spatula to gently fold everything together until a uniform dough-like mixture forms that holds together when pressed.
  4. Scoop and Shape: Using a small cookie scoop or spoon, portion the mixture into 24 equal-sized balls. Roll between your palms to form smooth, round truffles. Place each ball onto a baking sheet lined with parchment paper.
  5. Chill the Truffles: Chill the truffle balls in the refrigerator for 1 hour or alternatively freeze them for 20 minutes to firm up, which helps them hold shape during dipping.
  6. Melt White Chocolate: Place white chocolate chips or melting wafers in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each, until the chocolate is fully melted and smooth without overheating.
  7. Dip the Truffles: Using a fork or dipping tool, dip each chilled truffle carefully into the melted white chocolate. Allow the excess chocolate to drip off to avoid clumps and place the coated truffle back on the parchment-lined tray.
  8. Add Toppings: Immediately after dipping, sprinkle crushed freeze-dried strawberries or reserved cake crumbs over each truffle to add color, texture, and a strawberry punch.
  9. Set the Truffles: Allow the chocolate coating to set completely by leaving the truffles at room temperature or placing them in the fridge for quicker setting before serving.
  10. Decorate (Optional): For an elegant presentation, gently press the tops of fresh strawberries onto each truffle right after dipping and setting the toppings, adding a fresh and natural decorative finish.

Notes

  • Red velvet strawberry cake can be homemade or store-bought; ensure it is fully cooled before crumbling for best texture.
  • Use freeze-dried strawberries for a vibrant, crunchy topping that enhances the strawberry flavor without moisture.
  • When melting white chocolate, stir frequently to prevent burning and maintain smoothness.
  • Chilling the truffles before dipping helps prevent melting and loss of shape.
  • Store finished truffles in an airtight container in the refrigerator for up to 5 days.
  • For a vegan alternative, substitute cream cheese and white chocolate with vegan versions.

Find it online: https://hotsavors.com/strawberry-velvet-cheesecake-truffles-recipe/