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Ingredients

1 (8 ounce) package cream cheese, softened ½ cup powdered sugar 1 teaspoon vanilla extract 6 fresh strawberries, chopped 2 tablespoons strawberry jam ¾ cup frozen whipped topping (such as Cool Whip®), thawed 1 cup graham cracker crumbs 15 ounces semisweet chocolate chips 1 (1.55 ounce) bar white chocolate

Nutrition Info

195.9 calories carbohydrate: 23.5 g cholesterol: 12.8 mg fat: 11.8 g fiber: 1.5 g protein: 2.2 g saturatedFat: 7.1 g servingSize: - sodium: 63 mg sugar: 18.9 g transFat: : - unsaturatedFat: : -

Beat cream cheese, powdered sugar, and vanilla extract in a bowl using an electric mixer until light and fluffy. Mix in strawberries and jam to incorporate. Stir in whipped topping using a spatula. Stir in graham cracker crumbs. Freeze for 2 hours.
Line a baking sheet with parchment paper and set aside.
Drop tablespoonfuls of cheesecake mixture onto the prepared baking sheet using a spoon or ice cream scoop. Shape each dollop into a ball using your hand, if the mixture is too soft to work with, place in the freezer for a few minutes to harden.
Place shaped truffles into the freezer until completely frozen, about 2 hours.
Melt semisweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Let set to cool slightly, about 5 minutes.
Remove truffles from the freezer and dip into melted chocolate using a fork or spoon, working in small batches. Place onto parchment paper.
Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour carefully into a zip-top bag, cut off 1 corner, and drizzle over truffles. Store truffles in the freezer or refrigerator until ready to serve, at least 15 minutes.

20 truffles

These strawberry cheesecake truffles are delicious, sweet, and tart with bites of creamy cheesecake filling hidden inside chocolate shells.