Strawberry Truffles with Cheesecake Filling
If you have a sweet tooth, you’re going to love these no-bake Strawberry Truffles. A soft strawberry cheesecake center is hidden inside a Golden Oreo truffle, with a pink almond bark coating. Each one has that strawberry crunch cake flavor in a little candy-sized treat.
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These strawberry cheesecake truffles have a jam-flavored cream cheese center inside a Golden Oreo layer. The pink coating and strawberry crumbs make them a cute addition to a dessert tray and they’re so easy to make.
If you have more strawberries to use up, try this Easy Strawberry Cheesecake with fresh strawberry topping or shake up some refreshing Strawberry Daiquiris. These Strawberry Crunch Cookies are another delicious idea, while these Copycat Subway Raspberry Cheesecake Cookies are almost impossible to resist.
Why You’ll Love It
- Hidden cheesecake center: Each Golden Oreo truffle has a tasty little strawberry cheesecake filling in the middle.
- No-bake recipe: The fridge, freezer and microwave handle the work here. There’s no oven time required.
- Tasty textures: Crunch from the Golden Oreos and the creamy filling contrast beautifully.
- Make-ahead dessert: These truffles can be prepared up to 2 days early and stored in the refrigerator until needed.
Strawberry Truffles Recipe Ingredients
- Cream cheese: Use full-fat brick-style cream cheese at room temperature. You’ll need some for the cheesecake centers and more for the Golden Oreo layer.
- Powdered sugar: This sweetens the strawberry cheesecake filling and helps give it a thicker texture without the graininess of granulated sugar.
- Strawberry jam: Adds berry flavor to the cream cheese centers.
- Vanilla extract: A small amount rounds out the cheesecake filling. I strongly recommend using pure vanilla extract for the best flavor.
- Golden Oreos: For the outer truffle layer and optional crumb finish.
- White almond bark: This is for the pink outer coating. You’ll need to chop it before melting if it comes in a block.
- Oil-based pink candy coloring: Use coloring that’s made for candy coating or chocolate. Water-based coloring can make the melted almond bark clump.
- Neutral oil or refined coconut oil: Add up to a teaspoon only if the melted almond bark is too thick for dipping. It’s best to add it ¼ teaspoon at a time.
- Freeze-dried strawberries: Crumble these over the dipped truffles while the coating is still wet. This ingredient is optional.
See the recipe card below for a complete list of ingredients, measurements, and detailed instructions.
Substitutions and Variations
- Another berry jam: Raspberry jam or mixed berry preserves can replace the strawberry jam, or you can use strawberry preserves instead of jam.
- Different candy coating: Pink candy melts can replace the white almond bark and pink candy coloring.
- Chocolate cookie variation: Standard Oreos will give the truffles a chocolate cookie layer and a darker color. Or you could try these gluten-free Oreo cookies for gluten-free truffles.
- Almond extract swap: Try almond extract in place of vanilla.
- Extra strawberry crumbs: Add more freeze-dried strawberries if you want a bolder berry topping.
Strawberry Truffles with Cheesecake Filling
Equipment
- Cookie Scoop 1-Tablespoon
Ingredients
For the Oreo Cookie Truffles
- 36 Golden Oreo cookies
- 1 ½ cups white almond bark
- 8 ounces cream cheese at room temperature
- Pink food coloring
- ¼ to 1 teaspoon coconut oil or neutral-tasting oil optional
For the Strawberry Cheesecake Filling
- 2 tablespoons strawberry jam
- 3 ounces cream cheese at room temperature
- 3 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
Optional Toppings
- 3 Oreo cookies crumbled
- Freeze-dried strawberries crumbled
Instructions
Prepare the Strawberry Cheesecake Filling
- In a mixing bowl, beat the cream cheese until fluffy, using a hand mixer.
- Add the vanilla, strawberry jam and powdered sugar and mix until smooth.
- Scoop the cheesecake mixture into ½-teaspoon size balls and place on a parchment-lined plate.
- Freeze for 45 minutes to 1 hour.
Prepare the Golden Oreo Truffles
- Add the Oreos to a food processor and crush into fine crumbs.
- To a large mixing bowl, add the cream and cream cheese.
- Cream with an electric mixer until fluffy.
- Add the cookie crumbs and mix them in with the mixer or a spatula or spoon.
- Chill the mixture for 15 minutes. You can omit this if your kitchen is cool.
- Use a 1-tablespoon cookie scoop to scoop the mixture into balls.
- Working on one at a time, flatten each ball into the palm of your hand and add a frozen cheesecake ball in the middle.
- Fold the cookie mixture around it and roll to seal into a ball.
- Arrange the cookie mixture covered balls on a parchment lined plate.
- Chill for 15 to 20 minutes.
Prepare the Bark Coating
- Melt the bark in the microwave in 20 to 30-second intervals.
- Add some pink food coloring and a little coconut oil, if needed, to help thin the mixture.
Dip the Truffles
- Dip each truffle into the melted bark mixture.
- Immediately sprinkle on some Oreo crumbs and/or some freeze-dried strawberry crumbs.
- Place them on a parchment-lined plate to set.
Notes
- Use a deep bowl: Melt the almond bark in a small deep bowl to make dipping easier.
- Reserve the crumbs early: Prepare the Golden Oreo and strawberry topping before dipping the truffles so it’s ready while the coating is wet.
- Chocolate coating: Use a fork or dipping tool to get a smooth finish without fingerprints
Nutrition Information
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Kim’s Top Tips
- Freeze the filling first: Portion the strawberry cheesecake filling onto parchment paper and freeze for 45 to 60 minutes. The centers need to be firm before wrapping.
- Chill a soft Oreo mixture: Refrigerate the Golden Oreo mixture for 10 to 15 minutes if it’s difficult to roll.
- Use candy coloring: Oil-based candy coloring is the safest choice for almond bark. Regular liquid coloring can cause clumping. I used this one!
- Melt the almond bark gradually: Microwave it in 20 to 30-second intervals and stir each time.
- Add the topping quickly: Sprinkle the crumbs onto each dipped truffle while the coating is still wet.
How to Store
- Store: Refrigerate your strawberry truffles in an airtight container for up to 5 days.
- Freeze: Freeze the truffles in an airtight container for up to 2 months. Thaw them in the refrigerator before serving.
- Room temperature: Leave the truffles out only briefly because the centers contain cream cheese.
Serving Suggestions
Serve these strawberry truffles with Fresh Strawberry Tea or a chilled glass of Brazilian Lemonade. You might like to add Cookie Sticks and Crumbl Copycat Coconut Lime Cookies for a dessert tray with varying flavors and textures.
Strawberry Cheesecake Truffles FAQs
Very firm truffles and thick almond bark can cause cracks. Let the refrigerated truffles rest briefly before dipping and thin the coating gradually if needed.
Chocolate chips are made to retain their shape during baking, so they’re not the best choice for dipping, as they’re likely to sieze or clump. It’s best to use almond bark, candy melts or properly tempered chocolate.
Reheat it in short microwave intervals and stir each time. Add neutral oil or refined coconut oil ¼ teaspoon at a time until it’s easier to dip.
