Strawberry Shortcake Cheesecake Truffles are nostalgic, dreamy, and SO easy to make! These bite-sized beauties have a creamy strawberry cheesecake center wrapped in Golden Oreo cookie dough, dipped in pink chocolate, and topped with strawberry shortcake crumbles. They taste just like those Good Humor ice cream bars we all loved as kids—but better!
Love More Truffles? Try My Gingerbread Truffles or this Grinch Christmas Truffles next.
Why You’ll Love This Recipe
Strawberry Shortcake Cheesecake Truffles are bite-sized treats bursting with creamy cheesecake goodness and sweet strawberry flavor. Coated in crushed cookies for the perfect crunch, these no-bake delights are rich, fruity, and irresistibly indulgent — a dreamy dessert for any occasion.
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Strawberry Shortcake Cheesecake Truffles
- Total Time: 2 hours 45 minutes
- Yield: 18-20 truffles
Description
No-bake Strawberry Shortcake Cheesecake Truffles with a creamy strawberry cheesecake center, Golden Oreo cookie coating, pink chocolate shell, white chocolate drizzle, and strawberry shortcake crumbles. These bite-sized treats taste like the iconic Strawberry Shortcake ice cream bars and are perfect for parties, showers, or any celebration!
Ingredients
Strawberry Cheesecake Filling:
- 3 oz cream cheese (at room temperature)
- 3 Tbsp powdered sugar
- 1.5 Tbsp strawberry preserves
- 1/8 tsp vanilla extract
- Pinch of salt
Oreo Truffles:
- 36 Golden Oreo cookies
- 8 oz cream cheese (at room temperature)
- 14 oz pink melting chocolates (about 1.25 cups)
- 1/2 cup white chocolate
Strawberry Shortcake Crumbles:
- 3 Golden Oreos
- 1/4 cup freeze-dried strawberries
Substitution Notes:
- No strawberry preserves? Strawberry jam works too—just make sure it’s smooth, not chunky!
- Can’t find pink melting chocolate? Use white chocolate and add a few drops of pink food coloring.
- Golden Oreos essential? Yes! Regular Oreos will work but will change the color and flavor profile.
- Freeze-dried strawberries: Don’t substitute with fresh—they won’t create the same crunchy texture!
Instructions
Add all your filling ingredients—3 oz cream cheese, powdered sugar, strawberry preserves, vanilla extract, and that pinch of salt—into a bowl. Mix it up until everything is smooth and well combined. It should look like strawberry fluff!
Now here’s the fun part: use a small spoon to dollop 1/2 teaspoon-sized balls onto a baking sheet lined with parchment paper. They don’t have to be PERFECT little spheres at this point—just get them on that sheet! Pop them in the freezer for 40-45 minutes. This freeze time is NON-NEGOTIABLE, friends. Those little filling balls need to be rock solid so they don’t melt into the Oreo mixture later.
While your cheesecake balls are chillin’ (literally!), let’s make the truffle base. Toss those 36 Golden Oreos into your food processor and pulse until you get fine crumbs. We’re talking sand-like texture here!
Pour the crumbs into a bowl with your 8 oz of room temperature cream cheese and mix until it comes together. It should look and feel like cookie dough—moldable and slightly sticky. If it’s too crumbly, your cream cheese might not have been soft enough. If that happens, microwave it for just 5-10 seconds to soften it up a bit.
This is where things get a little messy—but fun messy! Scoop out 1 tablespoon-sized balls of the Oreo dough. Flatten each ball into a disc in the palm of your hand (like you’re making a tiny pancake).
Grab one of those frozen cheesecake balls and place it right in the center of your disc. Now gently wrap the Oreo dough around it and roll it into a ball. Don’t stress if they’re not perfectly round—we’ll fix that in a minute!
Place each truffle onto a parchment-lined baking sheet and freeze for 15-20 minutes. This helps them firm up so they’re easier to work with.
Time to make that signature topping! Add 3 Golden Oreos to your food processor (give it a quick rinse first if there are crumbs stuck in there). Pulse until you get chunky bits—NOT fine powder this time. We want texture!
Pour those crumbs into a bowl. Now add your freeze-dried strawberries to the processor and pulse until they’re the same size as the Oreo chunks. Mix them together and set aside. The color combo is SO pretty—you’ll see those pink and golden bits together!
After your truffles have chilled and firmed up, take them out and re-roll each one into a smoother, rounder ball. This step makes SUCH a difference in how professional they look when coated! Cold hands help here—run them under cold water and dry them off before rolling.
Add your pink melting chocolates to a microwave-safe bowl. Microwave in 30-second intervals, stirring after EACH interval. This is important—don’t skip the stirring or you might burn the chocolate! Keep going until it’s completely smooth and melted.
Do the same thing with the white chocolate in a separate bowl. Keep it warm while you work!
Here’s where the magic happens! Using a fork, place one truffle on top and lower it into the pink chocolate. Use a spoon to help cover the top if needed. Gently turn it until it’s completely coated—the whole thing should be swimming in pink!
Lift the truffle out on your fork and gently tap the handle against the side of the container. This lets the excess chocolate drip off. Then scrape the bottom of the fork against the lip of the bowl to remove any extra chocolate from the bottom.
Slide the truffle onto your parchment-lined baking sheet. Repeat with the remaining truffles. Work fairly quickly here—you want to add the drizzle before the chocolate sets!
Pour your melted white chocolate into a piping bag (or a ziplock bag with a tiny corner snipped off). Drizzle it back and forth over the truffles in a pretty zigzag pattern. Be artistic! There’s no wrong way to do this.
BEFORE the chocolate dries, immediately sprinkle your strawberry shortcake crumbles on top. Press them very gently so they stick. The crumbles should stick to the wet chocolate like glitter on glue!
Let the chocolate set completely at room temperature (about 30 minutes) or pop them in the fridge for 10 minutes to speed things up. Then they’re ready to devour!
Notes
Keep everything cold: If your hands are warm, those truffles will start to soften and get messy. I keep a bowl of ice water nearby to dip my hands in (then dry them!) between rolling truffles.
Portion control trick: Use a cookie scoop for consistent truffle sizes. They’ll look more professional AND cook—er, set—more evenly!
Chocolate too thick? Add 1/2 teaspoon of coconut oil or vegetable shortening to thin it out. This makes dipping SO much easier.
Save leftover chocolate: Don’t toss that extra pink or white chocolate! Pour it onto parchment paper, sprinkle with freeze-dried strawberry powder, let it set, and break it into bark. You’re welcome!
Avoid chocolate “blooming”: If you see white streaks on your chocolate after a few days, it’s just sugar bloom from temperature changes. Still totally safe to eat, but to prevent it, store truffles in a consistent temperature.
- Prep Time: 30 minutes
- Cook Time: Chilling Time: 2 hours 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Ingredient List
Strawberry Cheesecake Filling:
- 3 oz cream cheese (at room temperature)
- 3 Tbsp powdered sugar
- 1.5 Tbsp strawberry preserves
- 1/8 tsp vanilla extract
- Pinch of salt
Oreo Truffles:
- 36 Golden Oreo cookies
- 8 oz cream cheese (at room temperature)
- 14 oz pink melting chocolates (about 1.25 cups)
- 1/2 cup white chocolate
Strawberry Shortcake Crumbles:
- 3 Golden Oreos
- 1/4 cup freeze-dried strawberries
Substitution Notes:
- No strawberry preserves? Strawberry jam works too—just make sure it’s smooth, not chunky!
- Can’t find pink melting chocolate? Use white chocolate and add a few drops of pink food coloring.
- Golden Oreos essential? Yes! Regular Oreos will work but will change the color and flavor profile.
- Freeze-dried strawberries: Don’t substitute with fresh—they won’t create the same crunchy texture!
Why These Ingredients Work
Let me break down the magic happening here:
Golden Oreos give us that vanilla shortcake base without being too chocolatey. They’re mild, sweet, and blend beautifully with the cream cheese.
Room temperature cream cheese is CRUCIAL (I’m talking in both the filling and the truffle mixture). When it’s soft, it mixes smoothly and creates that dreamy, creamy texture we’re after.
Strawberry preserves add authentic strawberry flavor and a touch of fruity sweetness to the center. They’re smoother than jam, which means no chunky bits!
Pink melting chocolate not only looks GORGEOUS but also melts smoothly and sets perfectly without tempering. Plus, it gives us that nostalgic ice cream bar vibe!
Freeze-dried strawberries are the SECRET weapon here. They add intense strawberry flavor and that signature crunchy texture from the original ice cream bars—fresh strawberries would make everything soggy.
Essential Tools and Equipment
Here’s what you’ll need to make these beauties:
- Food processor – Essential for getting those perfect crumbs
- Mixing bowls (at least 3)
- Baking sheets – Two, lined with parchment paper
- Parchment paper – Trust me, don’t skip this!
- Microwave-safe bowls – For melting chocolate
- Fork – For dipping (a candy-dipping fork works great, but a regular fork is fine!)
- Small spoons – For scooping the filling
- Piping bag – For that pretty white chocolate drizzle (or use a ziplock bag!)
- Cookie scoop (1 tablespoon size) – Makes portioning SO much easier
How To Make Strawberry Shortcake Cheesecake Truffles
Step 1: Make the Strawberry Cheesecake Filling
Add all your filling ingredients—3 oz cream cheese, powdered sugar, strawberry preserves, vanilla extract, and that pinch of salt—into a bowl. Mix it up until everything is smooth and well combined. It should look like strawberry fluff!
Now here’s the fun part: use a small spoon to dollop 1/2 teaspoon-sized balls onto a baking sheet lined with parchment paper. They don’t have to be PERFECT little spheres at this point—just get them on that sheet! Pop them in the freezer for 40-45 minutes. This freeze time is NON-NEGOTIABLE, friends. Those little filling balls need to be rock solid so they don’t melt into the Oreo mixture later.
Step 2: Prepare the Oreo Mixture
While your cheesecake balls are chillin’ (literally!), let’s make the truffle base. Toss those 36 Golden Oreos into your food processor and pulse until you get fine crumbs. We’re talking sand-like texture here!
Pour the crumbs into a bowl with your 8 oz of room temperature cream cheese and mix until it comes together. It should look and feel like cookie dough—moldable and slightly sticky. If it’s too crumbly, your cream cheese might not have been soft enough. If that happens, microwave it for just 5-10 seconds to soften it up a bit.
Step 3: Form Truffle Shells
This is where things get a little messy—but fun messy! Scoop out 1 tablespoon-sized balls of the Oreo dough. Flatten each ball into a disc in the palm of your hand (like you’re making a tiny pancake).
Grab one of those frozen cheesecake balls and place it right in the center of your disc. Now gently wrap the Oreo dough around it and roll it into a ball. Don’t stress if they’re not perfectly round—we’ll fix that in a minute!
Place each truffle onto a parchment-lined baking sheet and freeze for 15-20 minutes. This helps them firm up so they’re easier to work with.
Step 4: Make the Strawberry Shortcake Crumbles
Time to make that signature topping! Add 3 Golden Oreos to your food processor (give it a quick rinse first if there are crumbs stuck in there). Pulse until you get chunky bits—NOT fine powder this time. We want texture!
Pour those crumbs into a bowl. Now add your freeze-dried strawberries to the processor and pulse until they’re the same size as the Oreo chunks. Mix them together and set aside. The color combo is SO pretty—you’ll see those pink and golden bits together!
Step 5: Re-Roll Truffles
After your truffles have chilled and firmed up, take them out and re-roll each one into a smoother, rounder ball. This step makes SUCH a difference in how professional they look when coated! Cold hands help here—run them under cold water and dry them off before rolling.
Step 6: Melt the Chocolates
Add your pink melting chocolates to a microwave-safe bowl. Microwave in 30-second intervals, stirring after EACH interval. This is important—don’t skip the stirring or you might burn the chocolate! Keep going until it’s completely smooth and melted.
Do the same thing with the white chocolate in a separate bowl. Keep it warm while you work!
Step 7: Dip in Pink Chocolate
Here’s where the magic happens! Using a fork, place one truffle on top and lower it into the pink chocolate. Use a spoon to help cover the top if needed. Gently turn it until it’s completely coated—the whole thing should be swimming in pink!
Lift the truffle out on your fork and gently tap the handle against the side of the container. This lets the excess chocolate drip off. Then scrape the bottom of the fork against the lip of the bowl to remove any extra chocolate from the bottom.
Slide the truffle onto your parchment-lined baking sheet. Repeat with the remaining truffles. Work fairly quickly here—you want to add the drizzle before the chocolate sets!
Step 8: Drizzle White Chocolate and Add Crumbles
Pour your melted white chocolate into a piping bag (or a ziplock bag with a tiny corner snipped off). Drizzle it back and forth over the truffles in a pretty zigzag pattern. Be artistic! There’s no wrong way to do this.
BEFORE the chocolate dries, immediately sprinkle your strawberry shortcake crumbles on top. Press them very gently so they stick. The crumbles should stick to the wet chocolate like glitter on glue!
Let the chocolate set completely at room temperature (about 30 minutes) or pop them in the fridge for 10 minutes to speed things up. Then they’re ready to devour!
You Must Know
Your cream cheese MUST be at room temperature for both the filling and the Oreo mixture. Cold cream cheese will leave lumps and won’t mix properly. Take it out of the fridge at least 1 hour before you start!
The 40-45 minute freeze time for the cheesecake filling is NOT optional. If those centers aren’t frozen solid, they’ll melt into the Oreo dough when you try to wrap them, and you’ll have a goopy mess instead of a beautiful surprise center.
Don’t over-process your Oreos for the crumble topping—we want CHUNKY pieces, not powder. They should look like coarse sand, not flour!
Personal Secret: After I dip my truffles in chocolate, I give the fork an extra little shake—like a gentle vibration—before scraping the bottom.
Pro Tips & Cooking Hacks
Keep everything cold: If your hands are warm, those truffles will start to soften and get messy. I keep a bowl of ice water nearby to dip my hands in (then dry them!) between rolling truffles.
Portion control trick: Use a cookie scoop for consistent truffle sizes. They’ll look more professional AND cook—er, set—more evenly!
Chocolate too thick? Add 1/2 teaspoon of coconut oil or vegetable shortening to thin it out. This makes dipping SO much easier.
Save leftover chocolate: Don’t toss that extra pink or white chocolate! Pour it onto parchment paper, sprinkle with freeze-dried strawberry powder, let it set, and break it into bark. You’re welcome!
Avoid chocolate “blooming”: If you see white streaks on your chocolate after a few days, it’s just sugar bloom from temperature changes. Still totally safe to eat, but to prevent it, store truffles in a consistent temperature.
Can’t find pink melting chocolate? Melt white chocolate and add pink gel food coloring (NOT liquid—it’ll seize the chocolate!). Start with just a tiny bit and add more until you get your desired shade.
Flavor Variations / Suggestions
Chocolate Strawberry Version: Use regular Oreos instead of Golden Oreos for a chocolate cookie base. SO good with the strawberry center!
Lemon Strawberry Twist: Add 1/2 tsp lemon zest to the cheesecake filling for a bright, citrusy kick. It’s like strawberry lemonade in truffle form!
Extra Indulgent: Drizzle with both white chocolate AND milk chocolate for a more decadent look and flavor.
Make them fancy: Roll the finished truffles in extra freeze-dried strawberry powder for a completely pink, velvety coating.
Raspberry variation: Swap the strawberry preserves for raspberry and use freeze-dried raspberries in the crumbles. Hello, Raspberry Shortcake Truffles!
Add texture: Mix mini white chocolate chips into the Oreo truffle mixture for surprise pockets of sweetness.
Make-Ahead Options
These truffles are PERFECT for making ahead—honestly, they might even be better the next day once all the flavors have melded together!
Full Make-Ahead: You can make these completely up to 1 week in advance. Just store them in an airtight container in the fridge, and they’ll be ready whenever you need them!
Freeze the components: Make the cheesecake filling balls and freeze them in an airtight container for up to 2 weeks. Make the Oreo mixture and store it covered in the fridge for up to 1 week. When you’re ready, just assemble and dip!
Freeze finished truffles: These freeze beautifully! Layer them in an airtight container with parchment paper between layers. They’ll keep for up to 1 month. Thaw at room temperature for 15-20 minutes before serving.
Day-before tip: I usually make these the night before a party. They set up perfectly overnight in the fridge, and it’s one less thing to worry about the day of!
Recipe Notes & Baker’s Tips
About the pink chocolate: I love using Ghirardelli Pink Melting Wafers or Wilton Candy Melts in pink. They melt smoothly and taste amazing—not waxy at all!
Room temp is KEY: I can’t stress this enough—room temperature cream cheese makes ALL the difference. If you forget to take it out early, cut it into cubes and microwave for 10 seconds at a time until softened.
Why Golden Oreos? They give us that vanilla shortcake flavor that’s essential to the nostalgic taste. Regular Oreos would make these taste like chocolate truffles, not strawberry shortcake!
Texture perfection: The contrast between the crunchy crumble coating, smooth chocolate shell, creamy Oreo layer, and soft cheesecake center is EVERYTHING. Each component matters!
Size matters: Keep your truffles around 1 tablespoon size. Any bigger and they’re harder to eat in one or two bites. Any smaller and you lose that satisfying cheesecake center surprise!
Serving Suggestions
These truffles are perfect for:
Summer parties – They’re refreshing and screaming warm weather vibes!
Baby showers – Especially if you’re doing a pink theme
Valentine’s Day – The pink coating makes them so romantic
Birthday dessert tables – Kids AND adults go crazy for these
Afternoon tea – Serve with coffee or champagne for an elegant treat
Presentation ideas: Arrange them on a pretty white platter with fresh strawberries scattered around. Or place each truffle in a mini cupcake liner for a bakery-style look. For gifting, package them in clear boxes tied with pink ribbon—they’re almost too pretty to eat!
Pairing suggestions: These are rich and sweet, so serve with:
- Fresh brewed coffee or espresso
- Champagne or prosecco for celebrations
- Cold milk for the kiddos
- Fresh berries on the side for balance
How to Store Your Strawberry Shortcake Cheesecake Truffles
Room Temperature: Store in an airtight container at room temperature for up to 1 week. They’ll stay perfectly firm and delicious! Just keep them out of direct sunlight or they might get too soft.
Refrigerator: For longer storage (up to 2 weeks), keep them in an airtight container in the fridge. The cold helps maintain their shape and gives them a firmer bite. Let them sit out for 5-10 minutes before eating if you want them softer.
Freezer: These freeze EXCEPTIONALLY well for up to 1 month! Layer them in a freezer-safe container with parchment paper between layers to prevent sticking. When you’re ready to eat them, thaw at room temperature for 15-20 minutes. They taste just as fresh as the day you made them!
Pro storage tip: Never stack them directly on top of each other without parchment paper, or that pretty chocolate coating will stick and tear. Learn from my mistakes, friends!
Allergy Information
Contains:
- Dairy (cream cheese, chocolate)
- Wheat (Oreo cookies)
- Soy (likely in the cookies and chocolate)
Dairy-Free Option: Use dairy-free cream cheese (Kite Hill works great!) and dairy-free chocolate chips for coating. The texture will be slightly different but still delicious!
Gluten-Free Option: Substitute Golden Oreos with gluten-free vanilla sandwich cookies. Kinnikinnick or Glutino brands work well. You might need to adjust the amount of cream cheese slightly depending on how the cookies absorb it.
Nut Allergies: This recipe is naturally nut-free! Just double-check your chocolate labels to make sure they weren’t processed in a facility with nuts.
Vegan Option: Use vegan cream cheese, vegan butter in place of regular butter (if your cookies contain it), and vegan white chocolate. The strawberry preserves are usually vegan-friendly, but check your label!
Questions I Get Asked A Lot
My cheesecake filling is too soft to roll into balls. What happened?
Your cream cheese was probably too soft, or the strawberry preserves had too much liquid. Pop the whole mixture back in the freezer for 20-30 minutes, then try again. Next time, use thicker preserves and make sure your cream cheese is room temp but not melty-soft!
The chocolate coating cracked when I bit into the truffle. Why?
This happens when the truffles are too cold when you dip them! If they’re ice-cold and the chocolate is warm, the temperature difference causes cracking as the truffle warms up. Make sure your truffles are chilled but not frozen solid before dipping—about 15-20 minutes in the freezer is perfect.
How do I prevent the white chocolate drizzle from being too thick?
If your white chocolate is too thick to drizzle, it’s either too cool or needs to be thinned. Reheat it for 10 seconds in the microwave, or add 1/4 teaspoon of coconut oil and stir. It should flow smoothly from your piping bag like honey!
My truffles are falling apart. What did I do wrong?
Usually this means your cream cheese wasn’t soft enough when mixing with the Oreos, so the mixture didn’t bind properly. Or you didn’t chill them long enough before dipping. Make sure to do that 15-20 minute freeze after forming—it’s crucial! Also, be gentle when rolling them into balls.
💬 Tried this recipe? Leave a comment and rating below! I LOVE hearing how yours turned out! Did you try any fun variations? Which flavor combo was your favorite?
