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