Strawberry Velvet Cheesecake Truffle Bites Recipe

Introduction

These Strawberry Velvet Cheesecake Truffle Bites are a delightful blend of rich cream cheese and red velvet strawberry cake, all coated in smooth white chocolate. They’re perfect for special occasions or a sweet treat any time you crave something fruity and indulgent.

Ingredients

• 2 cups crumbled red velvet strawberry cake
• 6 ounces cream cheese, softened
• 1 cup powdered sugar
• 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. Step 1: Prepare the red velvet strawberry cake (homemade or boxed), allow it to cool, then crumble it finely in a large bowl.
2. Step 2: In a separate bowl, beat together cream cheese and powdered sugar until smooth and creamy.
3. Step 3: Add the cream cheese mixture to the crumbled cake and mix until a dough forms.
4. Step 4: Scoop and roll the mixture into 24 equal balls. Place on a parchment-lined baking sheet.
5. Step 5: Chill the balls in the fridge for 1 hour or freeze for 20 minutes until firm.
6. Step 6: Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
7. Step 7: Dip each chilled truffle in the melted white chocolate, letting the excess drip off.
8. Step 8: Place coated truffles back on the tray and immediately top with crushed freeze-dried strawberries or cake crumbs.
9. Step 9: Let the truffles set completely at room temperature or in the fridge before serving.
10. Step 10: Optionally, press a fresh strawberry top into each truffle for decoration.

Tips & Variations

• Use freeze-dried strawberries for a crunchy topping or extra reserved cake crumbs to keep the strawberry flavor consistent.
• Swap white chocolate for dark or milk chocolate if you prefer a richer coating.
• For a stronger strawberry taste, add a teaspoon of strawberry extract to the cream cheese mixture.

Storage

Store the truffle bites in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature for a few minutes before serving for the best texture. They can also be frozen for up to 2 months; thaw in the fridge overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cake for this recipe?

Yes, store-bought red velvet strawberry cake works perfectly as long as it is crumbled finely and fresh.

How do I prevent the white chocolate from hardening too quickly when dipping?

Melt the white chocolate slowly in short intervals, stirring frequently to keep it smooth and temper it slightly. Work quickly when dipping to avoid hardening before coating the truffles.

Strawberry Velvet Cheesecake Truffle Bites Recipe

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★★★★★

5 from 66 reviews

Delicious Strawberry Velvet Cheesecake Truffle Bites combine the rich flavors of red velvet strawberry cake with creamy cheesecake filling, coated in smooth white chocolate and topped with a touch of crushed freeze-dried strawberries or cake crumbs. Perfect as elegant bite-sized treats for parties or special occasions.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 20 minutes (includes chilling time)
• Yield: 24 truffle bites 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Mixture

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

Coating and Toppings

• 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 Cake Base: Crumble the cooled red velvet strawberry cake finely into a large bowl to create the base for the truffle mixture.
2. Make Cheesecake Mixture: In a separate bowl, beat together the softened cream cheese and powdered sugar until the mixture is smooth and creamy.
3. Combine Mixtures: Add the cream cheese mixture to the crumbled cake and mix thoroughly until a dough-like consistency forms.
4. Form Balls: Scoop and roll the dough into 24 equal-sized balls. Place them evenly spaced on a parchment-lined baking sheet.
5. Chill: Refrigerate the balls for 1 hour or freeze for 20 minutes until they are firm and easy to handle for dipping.
6. Melt Chocolate: Melt the white chocolate chips or melting wafers in a microwave-safe bowl in 30-second intervals, stirring between each until smooth and silky.
7. Dip Truffles: Dip each chilled truffle into the melted white chocolate, allowing any excess chocolate to drip off before placing it back onto the parchment-lined tray.
8. Add Toppings: Immediately after dipping, sprinkle crushed freeze-dried strawberries or reserved cake crumbs over each truffle to add texture and flavor.
9. Set Truffles: Allow the truffles to set completely at room temperature or place them in the fridge to firm up before serving.
10. Decorate (Optional): Press a fresh strawberry top into each truffle for a beautiful finishing touch and added freshness.

Notes

• Ensure the cream cheese is softened to room temperature for easier mixing and smoother texture.
• If you don’t have freeze-dried strawberries, extra cake crumbs work well as a topping.
• White chocolate can be tempered if you want a shinier finish, but it is not necessary for this recipe.
• Store the truffles in an airtight container in the fridge for up to 5 days.
• For a more intense strawberry flavor, you can add a teaspoon of strawberry extract to the cream cheese mixture.

Keywords: strawberry velvet cheesecake truffles, red velvet dessert, no-bake truffles, white chocolate truffles, bite-sized dessert, strawberry cake truffles