Strawberry Cheesecake Truffles With Matcha White Chocolate Coating

Looking for a dessert that’s both elegant and bursting with flavor? These Strawberry Cheesecake Truffles with a vibrant Matcha White Chocolate Coating are the answer! Combining the creamy tang of classic cheesecake with the sweet-tartness of strawberries, and finished with a beautiful and subtly bitter matcha coating, these no-bake treats are surprisingly easy to make and utterly irresistible. They’re perfect for gifting, parties, or simply a luxurious self-treat. Get ready to experience a delightful fusion of textures and tastes that will leave you wanting more!

Ingredients You’ll Need

• 200g (7oz) Cream Cheese, Softened: Full-fat cream cheese is essential for achieving that rich, decadent cheesecake flavor and smooth texture. Ensure it’s properly softened to avoid lumps in your truffle mixture. Philadelphia cream cheese is a reliable choice.
• 50g (1 ½oz) Unsalted Butter, Softened: The butter adds richness and helps bind the truffle mixture together. Using unsalted butter allows you to control the overall saltiness of the recipe. Make sure it’s softened, but not melted.
• 80g (⅓ cup) Powdered Sugar: Also known as confectioners’ sugar, powdered sugar provides sweetness and contributes to the smooth, melt-in-your-mouth texture of the truffles. It’s important to use powdered sugar rather than granulated sugar, as it dissolves more easily.
• 1 tsp (5ml) Alcohol-Free Vanilla Extract: Vanilla extract enhances the overall flavor profile, adding warmth and depth. Using alcohol-free vanilla ensures the truffles are suitable for all audiences.
• 60g (½ cup) Finely Crushed Graham Crackers: Graham crackers provide a delightful textural contrast and a subtle honey-cinnamon flavor that complements the cheesecake filling. Ensure they are finely crushed – a food processor works best!
• 30g (¼ cup) Freeze-Dried Strawberries, Finely Ground: Freeze-dried strawberries deliver an intense strawberry flavor without adding moisture to the truffle mixture. Grinding them into a fine powder ensures they are evenly distributed throughout.
• 150g (5 ½oz) Halal-Certified White Chocolate, Chopped: High-quality white chocolate is crucial for a smooth, glossy coating. Halal-certified white chocolate ensures the product meets specific dietary requirements. Chopping the chocolate allows it to melt evenly.
• 1 tbsp (15ml) Heavy Cream: Heavy cream adds richness and helps create a fluid, dippable consistency for the white chocolate coating.
• 1 tbsp (7g) Matcha Powder: Matcha powder provides a beautiful green color and a unique, slightly bitter flavor that balances the sweetness of the white chocolate and strawberry cheesecake. Use culinary-grade matcha for the best flavor and color.
• 1 tbsp (15ml) Vegetable Oil: A small amount of vegetable oil helps to thin the white chocolate coating, making it smoother and easier to work with. It also adds a subtle sheen.
• Pinch of Salt: A pinch of salt enhances the flavors of both the cheesecake filling and the white chocolate coating, creating a more balanced and complex taste.
• Extra Freeze-Dried Strawberry Powder, for Dusting (Optional Garnish): A light dusting of freeze-dried strawberry powder adds a beautiful visual contrast and an extra burst of strawberry flavor.

Substitutions & Variations

While this recipe is fantastic as is, feel free to experiment! If you don’t have graham crackers, digestive biscuits or shortbread cookies can be used as a substitute. For a different flavor profile, try using raspberries or blueberries instead of strawberries. If you’re not a fan of matcha, you can use regular white chocolate or even milk chocolate for the coating. Just be mindful that the color and flavor will change accordingly.

Crafting the Perfect Strawberry Cheesecake Truffle: A Step-by-Step Guide

1. Prepare the Cheesecake Base: In a large bowl, using an electric mixer, cream together the softened cream cheese and butter until light and fluffy. This is crucial for a smooth truffle texture. Gradually add the powdered sugar, mixing until fully incorporated and the mixture is pale in color. Finally, stir in the vanilla extract.
2. Infuse with Strawberry & Graham Cracker: Gently fold in the finely crushed graham crackers and ground freeze-dried strawberries. Be careful not to overmix, as this can make the mixture dense. The goal is to evenly distribute the ingredients while maintaining a light and airy texture. The freeze-dried strawberries provide intense strawberry flavor without adding moisture.
3. Chill for Firmness: Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. This chilling period is essential for the mixture to firm up, making it easier to roll into balls. A firmer mixture prevents the truffles from losing their shape during the coating process.
4. Shape the Truffles: Once chilled, use a teaspoon or small cookie scoop to portion out the cheesecake mixture. Roll each portion quickly between your palms to form smooth, round balls. Work efficiently, as the mixture will soften with the warmth of your hands. Place the formed truffles on a parchment-lined baking sheet.
5. Second Chill: Return the tray of truffles to the refrigerator for another 15 minutes. This second chilling step further solidifies the truffles, ensuring they hold their shape when dipped in chocolate.
6. Prepare the Matcha White Chocolate Coating: While the truffles are chilling, create the vibrant matcha coating. In a heatproof bowl set over a simmering pot of water (double boiler), combine the chopped white chocolate, heavy cream, and vegetable oil. Stir constantly until the chocolate is completely melted and the mixture is smooth and glossy. The vegetable oil adds shine and helps create a fluid coating.
7. Infuse with Matcha: Remove the bowl from the heat and whisk in the matcha powder and a pinch of salt. Continue whisking until the matcha is fully incorporated and the coating is a uniform, vibrant green color. Allow the coating to cool slightly, but keep it fluid enough for dipping.
8. Dip and Coat: Dip each chilled truffle into the warm matcha white chocolate using a fork or dipping tool. Ensure the truffle is fully coated, allowing any excess chocolate to drip back into the bowl. Place the coated truffle back onto the parchment-lined baking sheet.
9. Garnish & Set: Immediately after coating, lightly dust each truffle with extra freeze-dried strawberry powder for a beautiful pink-green contrast. This step is optional but adds a lovely visual appeal. Refrigerate the tray for at least 20 minutes to allow the coating to set completely.
10. Plate and Serve: Arrange the finished truffles on a serving platter. A white marble or dark slate plate provides a stunning backdrop. For an extra touch, drizzle any leftover matcha chocolate over the truffles and scatter a few whole freeze-dried strawberry pieces around the edge.

The Science Behind the Strawberry Cheesecake Truffle

These Strawberry Cheesecake Truffles aren’t just delicious; they’re a testament to how understanding ingredient interactions can elevate a dessert. The high fat content of the cream cheese and butter creates a rich, smooth base. The freeze-dried strawberries are key – they deliver concentrated strawberry flavor *without* adding moisture, which would compromise the truffle’s structure. The graham cracker crumbs provide a subtle textural contrast and a familiar cheesecake flavor. Matcha, beyond its beautiful color, offers a slightly bitter counterpoint to the sweetness, creating a balanced flavor profile.

Choosing the Right White Chocolate

The quality of your white chocolate significantly impacts the final result. Opt for a high-quality, halal-certified white chocolate with a cocoa butter content of at least 30%. This ensures a smooth, glossy coating that sets properly. Cheaper white chocolates often contain vegetable oils instead of cocoa butter, which can result in a dull, grainy coating that doesn’t harden well.

Troubleshooting Common Issues

Truffles are too soft:

If your truffle mixture is too soft to roll, it likely means the cream cheese wasn’t cold enough or you overmixed the ingredients. Return the mixture to the refrigerator for another 15-30 minutes to firm up. If it still remains too soft, add a tablespoon of finely crushed graham crackers to help absorb some of the moisture.

Coating is too thick:

If the matcha white chocolate coating is too thick, add a teaspoon of heavy cream or vegetable oil at a time, stirring until you reach the desired consistency. The coating should be fluid enough to easily coat the truffles but not so thin that it runs off completely.

Coating isn’t setting:

Ensure your truffles are thoroughly chilled before dipping. If the coating still isn’t setting, it may be due to moisture. Make sure your bowl and utensils are completely dry. You can also try adding a small amount of tempered white chocolate to the coating to help it set.

Why Matcha and Strawberry are a Perfect Pair

The combination of strawberry and matcha is a classic for a reason. The sweetness and slight tartness of strawberries beautifully complement the earthy, slightly bitter notes of matcha. This pairing isn’t just about flavor; it’s about visual appeal too! The vibrant green of the matcha coating provides a stunning contrast to the pink hue of the strawberry powder, creating a dessert that’s as beautiful as it is delicious. Historically, matcha has been used in Japanese sweets to balance sweetness, and this principle applies perfectly here.

Frequently Asked Questions

• Can I make these truffles ahead of time? Yes, you can make the truffles up to 3 days in advance. Store them in an airtight container in the refrigerator.
• Can I use a different type of chocolate? While white chocolate is traditional, you could experiment with dark or milk chocolate, but it will alter the flavor profile significantly.
• What if I don’t have freeze-dried strawberries? While freeze-dried strawberries are ideal, you could try using strawberry powder, but the flavor won’t be as intense.

These Strawberry Cheesecake Truffles with Matcha White Chocolate Coating are a delightful treat that’s sure to impress. Don’t forget to save this recipe to Pinterest for later inspiration!

Strawberry Cheesecake Truffles With Matcha White Chocolate Coating

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• Author: Amanda Miller
• Total Time: 30 minutes
• Yield: 20 truffles 1x
• Diet: General

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Description

These no-bake Strawberry Cheesecake Truffles feature a creamy cheesecake filling, sweet-tart strawberries, and a vibrant matcha white chocolate coating. They’re perfect for gifting or a luxurious treat!

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Ingredients

Scale 1x2x3x

• 200g (7oz) Cream Cheese, Softened: Full-fat for a rich texture.
• 50g (1 ½oz) Unsalted Butter, Softened: Adds richness and binds the mixture.
• 80g (⅓ cup) Powdered Sugar: Provides sweetness and a smooth texture.
• 1 tsp (5ml) Alcohol-Free Vanilla Extract: Enhances the flavor.
• 60g (½ cup) Finely Crushed Graham Crackers: Adds textural contrast and flavor.
• 30g (¼ cup) Freeze-Dried Strawberries, Finely Ground: Intense strawberry flavor without moisture.
• 150g (5 ½oz) Halal-Certified White Chocolate, Chopped: For a smooth, glossy coating.
• 1 tbsp (15ml) Heavy Cream: Adds richness to the coating.
• 1 tbsp (7g) Matcha Powder: Provides color and a slightly bitter flavor.
• 1 tbsp (15ml) Vegetable Oil: Thins the coating for easier dipping.
• Pinch of Salt: Enhances flavors.
• Extra Freeze-Dried Strawberry Powder, for Dusting (Optional)

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Instructions

1. Cream Cheese Base: Beat cream cheese and butter until fluffy. Mix in powdered sugar and vanilla.
2. Strawberry & Graham: Gently fold in crushed graham crackers and strawberry powder.
3. First Chill: Refrigerate mixture for at least 30 minutes to firm up.
4. Shape Truffles: Roll chilled mixture into small balls and place on parchment paper.
5. Second Chill: Refrigerate truffles for 15 minutes to solidify.
6. Matcha Coating: Melt white chocolate, heavy cream, and oil. Whisk in matcha and salt.
7. Dip & Coat: Dip chilled truffles in matcha coating and place back on parchment.
8. Garnish & Set: Dust with strawberry powder (optional) and refrigerate for 20 minutes to set.

Notes

For best results, use high-quality white chocolate and ensure the cream cheese is fully softened. Chilling the mixture thoroughly is key to easy rolling and coating.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-bake
• Cuisine: Fusion

Nutrition

• Serving Size: 1 truffle
• Calories: 150 kcal
• Sugar: 10 g
• Sodium: 25 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg

Keywords: strawberry,cheesecake,truffles,matcha,white chocolate,no-bake,dessert,easy,party,gifting