Description
Delight in these bite-sized Strawberry Shortcake Cheesecake Waffle Bowl Truffles, combining creamy cheesecake center with a crunchy shortbread and strawberry crumb base, coated in melted white chocolate and garnished with crushed freeze-dried strawberries or sprinkles. Perfect as elegant party treats or sweet snacks.
Ingredients
Scale
Truffle Filling
- 1 cup shortbread cookies, crushed
- 1/2 cup freeze-dried strawberries, crushed into powder (or fresh strawberries, finely chopped)
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup heavy cream
Coating
- 8 oz white chocolate, chopped (or white chocolate chips)
- 1/2 tsp coconut oil or vegetable shortening (optional, for smooth coating)
Garnish
- Crushed freeze-dried strawberries or shortbread crumbs
- Sprinkles or edible glitter (optional for extra flair)
Instructions
- Prepare the Crumbs: In a large bowl, combine the crushed shortbread cookies with the freeze-dried strawberry powder or finely chopped fresh strawberries. Stir thoroughly to blend the flavors evenly throughout the crumb base.
- Make the Creamy Center: Add the softened cream cheese, powdered sugar, and vanilla extract to the bowl with the cookie-strawberry mixture. Mix well until the mixture is completely smooth and well combined, creating a creamy dough.
- Add Heavy Cream: Slowly incorporate the heavy cream into the mixture, stirring continuously until the dough becomes smooth and pliable enough to roll into balls. If the dough is too thick, add more heavy cream a teaspoon at a time until the desired consistency is reached.
- Shape the Truffles: Using your hands, roll the mixture into 1-inch diameter balls. Arrange them on a baking sheet lined with parchment paper to prevent sticking. Place the tray in the refrigerator for about 30 minutes so the truffles firm up before coating.
- Melt the White Chocolate: In a microwave-safe bowl, combine the chopped white chocolate with coconut oil or vegetable shortening if using. Heat in 20-second increments, stirring well between each, until the chocolate is fully melted and smooth.
- Coat the Truffles: Dip each chilled truffle into the melted white chocolate, ensuring thorough coverage. Use a fork or skewer to lift the truffle out, letting excess chocolate drip off. Return the coated truffle to the parchment-lined baking sheet.
- Garnish the Truffles: While the chocolate coating is still soft, generously sprinkle crushed freeze-dried strawberries, shortbread crumbs, or edible glitter atop each truffle for decoration and added flavor.
- Set the Coating: Allow the coated truffles to sit at room temperature briefly to start setting. Then refrigerate them for 15-20 minutes until the white chocolate hardens completely.
- Serve and Enjoy: Once fully set, serve these luscious strawberry shortcake cheesecake truffles as delightful, bite-sized snacks perfect for any special occasion or just a lovely treat.
Notes
- Using freeze-dried strawberries provides a concentrated strawberry flavor without adding moisture, ensuring the truffles hold their shape well.
- If fresh strawberries are used instead, finely chop and pat dry with paper towels to reduce excess moisture.
- Coconut oil or vegetable shortening in the chocolate helps achieve a smoother, shinier coating but can be omitted if preferred.
- Store truffles covered in the refrigerator and consume within 3-4 days for best freshness.
- You can customize garnishes with nuts, colored sugar, or edible flowers for variation.
