Strawberry Velvet Cheesecake Truffle Bites
These rich, bite-sized truffles combine crumbled strawberry red velvet cake with a sweet cheesecake filling, all wrapped in a smooth white chocolate shell. They’re creamy, indulgent, and perfect for parties, gifting, or an elegant dessert tray.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes (plus chilling
Ingredients
Scale
For the Cake Base:
2 cups crumbled red velvet strawberry cake
For the Cheesecake Filling:
6 ounces cream cheese, softened
1 cup powdered sugar
For Coating:
2 cups white chocolate chips or melting wafers
1 tablespoon crushed freeze-dried strawberries or reserved cake crumbs (optional, for topping)
Optional Decoration:
12 fresh strawberries, tops on (optional)
Instructions
- In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Fold the crumbled cake into the cheesecake mixture until fully combined and a soft dough forms.
- Scoop tablespoon-sized portions and roll into balls. Place them on a parchment-lined tray.
- Chill the truffle balls in the refrigerator for 20–30 minutes, or until firm.
- Melt the white chocolate in a microwave-safe bowl in short intervals, stirring between each, until smooth.
- Using a fork or dipping tool, coat each chilled truffle in melted chocolate, allowing excess to drip off.
- Place coated truffles back onto parchment paper and immediately sprinkle with crushed freeze-dried strawberries or cake crumbs if using.
- Let the coating set completely at room temperature or refrigerate briefly.
- Serve as is or pair each truffle with a fresh strawberry for decoration.