Tuesday, April 17, 2012

Strawberry Cheesecake Truffles

ehhh. today was one of those days. you know the ones... every time you look at the clock it's crept 30 seconds forward. i even managed to staple my finger today.

there are many worse things in the world though. as i tweeted today, i {could} be the adult male dressed in the Lady Liberty costume outside the tax office. that would really suck.  if that's your job and you're reading this, i'm baking you a cupcake right now for busting on your occupation.

you know what doesn't suck though?!? these strawberry cheesecake truffles i made for my boss man's birthday a few weeks back. i don't know about you, but whenever someone i'm fond of has a birthday, i like to bake them something. this could present somewhat of a problem in the future though, because i just adore an awfully large amount of people.

okay, so technically i didn't "bake" these. they are no bake. but they are so so wonderful. it's a ball full a strawberries, graham crackers, and cheesecake. my teeth are salivating just thinking about them.

ready for the recipe? ok! let's goooooo.

Strawberry Cheesecake Truffles
(recipe adapted from Annie's Eats)

For the filling:
8 oz. cream cheese, slightly softened
1 cup plus 2 tbsp. graham cracker crumbs (I used boxed crumbs)
1/3 cup confectioners' sugar
Splash of vanilla extract
7 tbsp. finely chopped strawberries

For the coating:
16 oz. semisweet chocolate, coarsely chopped

For decoration, which is optional. But don't you want them to be pretty?!?

Melted milk chocolate
Melted white chocolate, tinted pink with good gel or candy coloring

The How To:

In a medium bowl, combine the cream cheese, graham cracker crumbs, confectioners' sugar and vanilla. Mix until smooth. Gently fold in the chopped strawberries until evenly distributed. Cover and chill the mixture in the refrigerator until firm enough to scoop and mold. Scoop about 2 teaspoons of the filling and roll into a ball. Place on a foil- or parchment-lined baking sheet. Repeat with the remaining filling. Transfer the baking sheet to the refrigerator or freezer to chill until very firm.

To coat the truffles, melt the chocolate in a heatproof bowl set over a pan of simmering water. When completely melted and smooth, dip the filling balls one at a time in the chocolate, gently shaking off the excess before returning to the baking sheet. Once all of the truffles have been dipped, drizzle with melted milk chocolate and tinted white chocolate for decoration, if desired. Return the pan to the refrigerator to chill until ready to serve.

This recipe made about 18 truffles for me. You can get more and less depending on how large/small your balls are. If you want to get near the two dozen number, you may want to double up on the ingredients. I didn't buy enough stuff and had much less of these than I wanted.

One other note... Keep them refrigerated until serving as the cheesey insides get warm and won't taste as awesome chilled.

So guys... do you have any awesome recipes you use for special birthday occasions? Have any truffle recipes I might want to see? I'd love to hear them!
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  1. These look fantastic!!! Now I'm hungry...

  2. Aw thanks! They taste just as good as they look! :)