Strawberry Shortcake Truffles
Make delicious Strawberry Shortcake Truffles with graham crackers, cream cheese, and white chocolate. Easy no-bake dessert perfect for parties and gifts.
Equipment
- mixing bowl
- baking sheet
- parchment paper
- sturdy spoon or rubber spatula
- measuring spoons
- cookie scoop
- freezer
- heatproof bowl
- saucepan
- fork or truffle-dipping tool
- knife
- cutting board
Ingredients
Dry Ingredients
- 1.5 cups graham cracker crumbs about 11 full sheets, finely crushed
- 1 cup dried strawberries finely chopped
- 0.25 cup confectioners' sugar
Wet Ingredients
- 0.33 cup strawberry jam at room temperature
- 8 oz cream cheese softened to room temperature
- 0.25 tsp fine salt
Coating
- 1 lb white candy coating or white chocolate finely chopped
- 1 tbsp extra-light olive oil
- Sprinkles or extra crushed graham crackers for garnish
Instructions
- Line a large baking sheet with parchment paper. In a medium bowl, combine the graham cracker crumbs, dried strawberries, and confectioners' sugar.
- Add the strawberry jam and softened cream cheese to the dry ingredients. Use a sturdy spoon or rubber spatula to mix thoroughly until a uniform, thick, and sticky dough forms.
- Using a 1-tablespoon measuring spoon or cookie scoop, portion the mixture. Roll each portion between your palms to form a smooth, compact ball about 1 inch in diameter. Place the balls on the prepared baking sheet and chill in the freezer for at least 30 minutes until very firm.
- In a heatproof bowl set over a saucepan of gently simmering water, melt the white candy coating and extra-light olive oil together, stirring frequently, until completely smooth. Alternatively, melt in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth.
- Using a fork or a truffle-dipping tool, submerge one chilled truffle ball at a time into the melted coating. Let excess coating drip back into the bowl, then transfer to the parchment-lined sheet. Immediately decorate with sprinkles or crushed graham crackers before the coating sets. Repeat with all truffles.
- Allow the coating to set completely at room temperature, which should take about 20-30 minutes, or refrigerate for 10-15 minutes to speed up the process. Store finished truffles in an airtight container in the refrigerator.
Notes
Store finished truffles in an airtight container in the refrigerator.