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A bowl of pink, sprinkle-topped truffles, one with a creamy center exposed.
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Strawberry Truffles with Cheesecake Filling

These strawberry truffles have a soft jam-flavored cheesecake center inside a Golden Oreo layer. Pink almond bark and a strawberry-cookie crumb give them a picture-perfect finish.
Prep Time1 hour
Cooling/Setting Time1 hour 15 minutes
Total Time2 hours 15 minutes
Course: Candy, Desserts
Cuisine: American
Diet: Vegetarian
Servings: 26 truffles
Calories: 215kcal
Author: Kim Schob

Equipment

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

Optional Toppings

Instructions

Prepare the Strawberry Cheesecake Filling

  • In a mixing bowl, beat the cream cheese until fluffy, using a hand mixer.
    Cream cheese mixture whipped in a glass bowl, with crumbs in another bowl nearby.
  • Add the vanilla, strawberry jam and powdered sugar and mix until smooth.
    Glass bowl with cream cheese, powdered sugar, vanilla, and fruit spread.
  • Scoop the cheesecake mixture into ½-teaspoon size balls and place on a parchment-lined plate.
    A hand holds a spoon of batter over a glass bowl filled with creamy batter.
  • Freeze for 45 minutes to 1 hour.
    A tray with rows of small cream dollops on parchment paper.

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.
    Glass bowl with creamy mixture and crushed crumbs, next to another bowl of crumbs.
  • Cream with an electric mixer until fluffy.
    A glass bowl with cookie dough mixture and a blue cloth nearby.
  • Add the cookie crumbs and mix them in with the mixer or a spatula or spoon.
    Hand holding a cookie scoop with dough over a bowl, with cookies on a tray.
  • 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.
    A hand holding a round, flattened ball of cookie dough above a mixing bowl.
  • Fold the cookie mixture around it and roll to seal into a ball.
  • Arrange the cookie mixture covered balls on a parchment lined plate.
    A tray of 20 unbaked dough balls on parchment paper, with toppings nearby.
  • 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.
    A fork holds a round treat dipped in pink coating over a glass bowl.
  • Immediately sprinkle on some Oreo crumbs and/or some freeze-dried strawberry crumbs.
    Twelve pink-coated cake balls with sprinkles on parchment paper.
  • Place them on a parchment-lined plate to set.
    Pink truffle topped with crumbled crumbs on a peach-colored surface.

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

Serving: 1truffle | Calories: 215kcal | Carbohydrates: 25g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 112mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 161IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg