These sweet and creamy strawberry shortcake truffles are a delicious addition to any dessert tray! Made with real bits of strawberry, flavored cream cheese and Golden Oreos, these truffles are wrapped in chocolate before they burst with flavor and creamy cheesecake when you take a bite!
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Why We Love Strawberry Shortcake Truffles
- Sweet And Creamy Truffle Treat– These little truffles are so creamy and always look impressive on a party platter, especially for the holidays, valentine’s day, baby showers, Easter or summer parties.
- No Bake Recipe– No baking is required for this truffle recipe. Have the kids help you roll, dip in melted chocolate and sprinkle this delicious treat!
- Make Ahead– These truffles freeze really well so you can make them when you have time, and this decadent dessert is ready for your party or table.
I’ve been having so much fun coming up with different flavors of creamy Oreo truffles! Try my lemon truffles or my strawberry lemonade truffles and make a platter with different flavors! Or make the classic flavor and try my chocolate Oreo truffles.
Ingredients For Strawberry Shortcake Truffles
- 36 Golden Oreos 14.3 ounce package
- 7.5 ounces strawberry cream cheese softened to room temperature, you can use 7.5 to 8 ounces strawberry cream cheese
- 1/2 cup strawberries diced small, about 4-5 medium sized fresh strawberries
- 11-12 ounces white chocolate chips about 1 1/2 cups
- 1 tablespoon coconut oil
- 1 cup pink candy melts optional decoration
- sprinkles – optional decoration
TIP: Some strawberry truffles add dehydrated strawberries ground into powder to give the truffles even more flavor. This can add more flavor if you want even more strawberry flavor in your truffles. These dehydrated strawberries can be found in many grocery stores near other dried fruit.
How To Make Strawberry Shortcake Truffles
- Line a rimmed baking sheet with parchment paper.
- Place cookies in food processor and mix until cookies turn into fine crumbs. See notes in the recipe card at the bottom of the page of other ways to turn the cookies into crumbs if you don’t have a food processor.
- Add strawberry cream cheese to the cookie crumbs. Mix with a silicone spatula until a dough forms.
COOK’S TIP– Do not mix the mixture in the food processor as the cream cheese mixture can become too liquidy. I tried mixing the dough in the food processor but it very quickly makes the mixture too loose and over blends it.
- Dice the strawberries into small chunks, then dry them well with a paper towel. Fold the strawberry pieces into the cream cheese mixture with a spatula.
- Roll the strawberry doughballs, about one tablespoon per truffle. I like to use this cookie scoop set, for this recipe you’ll need the small cookie scoop. Place each truffle on the parchment paper lined baking sheet so the homemade truffles are not touching. Freeze the truffles for at least 15 minutes.
- Add the white chocolate and coconut oil (optional) to a heatproof medium bowl. Place the bowl in the microwave and heat for a minute at half power, then stir. Continue heating the white chocolate in 30-second intervals until it forms a smooth white chocolate sauce.
- Remove truffles from the freezer. Place truffle balls into white chocolate one at a time to coat, using a fork so excess chocolate can drip off. Place each white chocolate-coated ball on parchment paper so they are not touching each other.
- Melt the pink candy melts in the microwave for a minute at half power, then stir. Continue heating the pink candy melts in thirty-second increments until it forms a smooth pink chocolate sauce
- Drizzle the top of each truffle with the pink chocolate candy melts, then top with sprinkles immediately if desired.
- Place the pan in the freezer for 15 minutes to help the chocolate to fully harden, then enjoy!
Variation Ideas
- Try other flavors of cream cheese– Blueberries with blueberry cream cheese would be delicious. Grab your favorite flavor of sweet cream cheese (not the savory versions!) and experiment! I saw a honey pecan that I bet would be amazing!
- Decorate your way! Change up the colors of the candy melt drizzle, or make them your own with your favorite colorful sprinkles.
- Add chopped nuts– Try adding chopped peanuts, pecans or almonds! You can add it to both the inside of the truffle and use it to decorate the top. Just dice the nuts small.
What Can I Use In Place Of White Chocolate?
- Candy melts– These come in white with a vanilla flavor, but you can also find them in yellow. I’ve also seen lemon-flavored candy melts.
- Almond Bark– Almond bark is a type of white melting chocolate you often find at the grocery stores near the holidays but can be seen year-round. Almond bark tastes best when you use it as a sweet chocolate-dipped coating, like in this dessert.
- Milk Chocolate– Milk chocolate is a fine substitute, and will make these truffles taste like a chocolate-covered strawberry!
- Dark Chocolate– Dark chocolate is also a great swap, and will give these strawberry shortcake truffles a chocolate-covered strawberry flavor twist.
Do Truffles Need Refrigerated?
Yes, these strawberry truffles do need to be refrigerated because of the cream cheese in the center.
These truffles will easily last a week in the refrigerator when stored in an airtight container. Use layers of freezer paper, wax paper or parchment between the truffles to separate the layers.
Can Strawberry Truffles Be Frozen?
You can totally freeze these nobake truffles, they hold up great! In fact sometimes I prefer to store truffles in the freezer until I ready to share them.
Keep frozen truffles between layers of freezer paper in a freezer-safe zip-top bag or container meant for the freezer. I like to freeze these treats on a cookie sheet first so they don’t stick together, and then place them in a bag with the paper in between.
Other Recipes You Will Love
Strawberry Shortcake Cupcakes– If you’re up for baking, these deliciously moist and flavorful strawberry shortcake cupcakes always make an entrance on the dessert table!
Rolo Pretzel Turtles– These easy no bake treats are another one of my favorite quick and easy treats with only 3 ingredients! The kids love to make these!
Strawberry Swirl Ice Cream – No churn strawberry swirl ice cream can be made without any special equipment, is light and creamy, and bursting with strawberry flavor!
Strawberry Shortcake Truffles (With Golden Oreos)
Ingredients
- 36 Golden Oreos 14.3 ounce package
- 7.5 ounces strawberry cream cheese softened, you can use 7.5 to 8 ounces strawberry cream cheese
- 1/2 cup strawberries diced small, about 4-5 medium sized strawberries
- 11-12 ounces white chocolate chips 1 1/2 cups
- 1 tablespoon coconut oil
- 1 cup pink candy melts optional decoration
- spinkles optional decoration
Love Family Recipes?Follow @OnMyKidsPlate On Pinterest For MoreInstructions
- Line a rimmed baking sheet with parchment paper.
- Place cookies in food processor and mix until cookies turn into fine crumbs. See notes if you don’t have a food processor.
- Add strawberry cream cheese to the cookie crumbs. Mix with a silicone spatula until a dough forms. Do not mix the mixture in the food processor as the cream cheese mixture can become too liquidy.
- Dice the strawberries then dry them well with a paper towel. Fold the strawberry pieces into the cream cheese mixture with a spatula.
- Roll the strawberry doughballs, about one tablespoon per truffle. I like to use this cookie scoop set, for this recipe you'll need the small cookie scoop. Place each truffle on the parchment paper lined baking sheet so they are not touching. Freeze the truffles for at least 15 minutes.
- Add the white chocolate and coconut oil (optional) to a heatproof bowl. Place the bowl in the microwave and heat for a minute at half power, then stir. Continue heating the white chocolate in thirty second increments until it forms a smooth white chocolate sauce.
- Remove truffles from the freezer. Place truffle balls into white chocolate one at a time to coat, using a fork so excess chocolate can drip off. Place each white chocolate-coated ball on parchment paper so they are not touching each other.
- Melt the pink candy melts in the microwave for a minute at half power, then stir. Continue heating the pink candy melts in thirty-second increments until it forms a smooth pink chocolate sauce
- Drizzle the top of each truffle with the pink chocolate candy melts, then top with sprinkles immediately if desired. Place the pan in the freezer for 15 minutes to help the chocolate to fully harden, then enjoy!
Notes
- Making Cookie Crumbs Without a Food Processor
- If you don’t have a food processor, you can place the cookies in a gallon size strong zip-top bag. Use a rolling pin or even a full canned good to crush the cookies into crumbs inside the bag.
- After the cookies have become crumbs, you can mix in the rest of the ingredients with the cookie crumbs with an electric mixer. If you don’t have an electric mixer you can mix them together by hand but it may take a little longer and the cream cheese needs to be well softened.
- Using Oil In The Chocolate– Adding a little bit of oil to the chocolate will help create a smooth white chocolate coating. I prefer to use a tablespoon of coconut oil but you can use a tablespoon of any of these oils.
- Coconut Oil
- Vegetable Shortening
- Vegetable oil
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