Indulge in Strawberry Velvet Cheesecake Truffle Bites Today
Experience decadence with Strawberry Velvet Cheesecake Truffle Bites, a delightful no-bake dessert that combines red velvet cake and cheesecake in a luscious coating.
Equipment
- Mixing bowls
- Mixer
- Parchment paper
- Microwave-safe bowl
- Spoon or hands for shaping
Ingredients
For the Cake Base
- 1 cake Crumbling Red Velvet Strawberry Cake homemade or boxed mix
For the Creamy Filling
- 8 oz Cream Cheese softened
- 1 cup Powdered Sugar
For the Coating
- 2 cups White Chocolate Chips or Melting Wafers can swap with milk or dark chocolate
For the Toppings (Optional)
- 1 cup Crushed Freeze-Dried Strawberries
- 1 cup Fresh Strawberries for garnish
Instructions
How to Make Strawberry Velvet Cheesecake Truffle Bites
- Prepare the Cake Base: Crumble the red velvet strawberry cake into a bowl. Ensure it’s completely cooled for the best texture, then break it down into fine crumbs.
- Mix the Filling: Beat softened cream cheese and powdered sugar until smooth and creamy to create the cheesecake filling.
- Combine & Form Dough: Mix the crumbled cake into the cream cheese mixture until a well-combined dough forms.
- Shape the Truffles: Roll the mixture into 24 equal-sized balls and place them on a parchment-lined tray.
- Chill for Firmness: Refrigerate for about 1 hour or freeze for 20 minutes to help the truffles become firm.
- Melt the Chocolate: Melt white chocolate chips or melting wafers in a microwave-safe bowl, stirring frequently.
- Dip the Truffles: Dip each truffle into the melted white chocolate, using a fork to allow excess to drip off.
- Add Optional Toppings: Sprinkle crushed freeze-dried strawberries or reserved cake crumbs on top before the chocolate sets.
- Set Before Serving: Let the truffles set completely at room temperature or in the fridge before serving.
Notes
Store truffles in an airtight container for up to 5 days in the fridge or freeze for up to 2 months. Thaw in the fridge before enjoying.