Strawberry Cheesecake Truffles

These Strawberry Cheesecake Truffles are dipped in melted semi-sweet chocolate and taste absolutely decadent. The filling is a mixture of Neuftchel cheese, oat flour, turbinado sugar, and natural strawberry spread. These truffles are on the healthier side but have so much sweetness and are the perfect no-bake dessert.

Strawberry Truffle Inspiration

I love cheesecake, strawberries, and chocolate. So, I figured I would try to put all of the flavors together. I wanted them to be a bit healthier because most truffles are loaded with powdered sugar and fat. These truffles do not disappoint on flavors and don’t seem like they are healthier. Even the calories aren’t that high!

These truffles also make the perfect dessert to make for Valentine’s Day! They have a romantic combination of chocolate and strawberry, and cheesecake flavor takes it to another level. Your significant other won’t be disappointed with a treat like these.

Truffle Ingredients

• Neufchatel cheese or cream cheese
• Oat flour
• Turbinado sugar
• Vanilla extract
• Semi-sweet chocolate chips
• Natural strawberry spread

For this recipe, I decided to use Neufchatel cheese because it has a similar texture to cream cheese and is much lower in calories. I think it tastes fantastic in these truffles, and you can find them at Target or Aldi. If you aren’t able to find it, plain cream cheese will work as well.

If you aren’t familar with oat flour, you can easily find it amazon. My favorite brand is Bob’s Red Mills gluten free oat flour. Or I make my own by blending my quick oats to a flour texture.

I replaced powdered sugar in this recipe with turbinado sugar because it’s less processed and has a tiny bit more health benefits. If you prefer to try out powdered sugar in these, you are more than welcome.

The strawberry flavor in these comes from the natural strawberry spread. Of course, you could use strawberry jelly, but you’d be adding a lot more added sugar, which isn’t ideal.

For the chocolate chips, I use Enjoylife brand dairy-free chocolate chips, or Target brand semi-sweet chocolate chips.

Recipe Equipment

• Baking sheet
• Parchment paper
• Large mixing bowl
• Measuring cups and spoons
• Spatula
• Microwave safe bowl

The only other additional equipment you may need or want is a blender and a double boiler. The blender, in case you want to make your oat flour, and the double boiler if you prefer that method over the microwave.

Recipe Notes

• Turbinado sugar has a slightly grainier texture than plain sugar, so it’s important to mix it well in the cheesecake blend.
• You can make your own oat flour by blending your oats in a blender for 15-20 seconds or until it reaches flour texture.
• Make sure to freeze the cheesecake batter before forming it into balls. Otherwise, it will be too sticky to handle and will be messy.
• After forming the cheesecake balls, freeze them until they are firm, so they don’t melt after being dipped.
• Melt your chocolate in either a microwave-safe bowl at 30-second intervals. Also, you could use a double boiler and melt it over the stove.
• Store them in a container in the freezer or the fridge for up to 7 days.

I hope you love this healthier take on Strawberry Cheesecake Truffles. Another recipe you may want to try is my Healthy Peanut Butter Balls! Of course, when you try out my recipe, I’d love it for you to tag me on Instagram or comment below.

Strawberry Cheesecake Truffles

Alyssa

These Strawberry Cheesecake Truffles are coated in semi-sweet chocolate and absolutely decadent. The filling is a combination of neufchatel cheese, oat flour, natural strawberry spread. and turbinado sugar. Which makes them slighter healthier!

5 from 15 votes

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Prep Time 10 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dessert, Snack

Cuisine American

Servings 24

Calories 102 kcal

Equipment

• Baking sheet
• Parchment paper
• Large mixing bowl
• Measuring cups and spoons
• Spatula
• Microwave safe bowl

Ingredients

  

• 8 ounces Neufchatel cheese or cream cheese slightly softened
• 1 Cup + 2 tablespoons Oat flour
• ½ Cup Turbinado sugar
• 2 teaspoons Vanilla extract
• 2 Tbsp Semi-sweet chocolate chips
• ¼ Cup Natural strawberry spread

Chocolate coating:

• ¾ Cup Semi-sweet chocolate chips

Instructions

 

• Prepare a cookie sheet with parchment paper and lightly spray with cooking spray.
• In a medium bowl, combine neufchatel cheese, oat flour, sugar, and vanilla extract then mix until smooth with a spatula. Fold in the chocolate chips and strawberry spread.
• Place the dough in the freezer until the dough is firm or for about 20 minutes. Once firm, roll about 1 inch balls of cheesecake and place back in the freezer until hard again, or about 15 minutes.
• Melt the chocolate in a microwave-safe dish at 30-second intervals until it’s completely melted.
• Use a spoon to dip the balls into the chocolate, twirling it to make sure it's covered. Using a small spatula at the bottom, remove excess chocolate then carefully place it on parchment paper lined baking sheet.
• Place the truffles back in the freezer to harden up. Then serve them, or store them in the fridge for later.

Notes

• Turbinado sugar has a slightly grainier texture than plain sugar, so it’s important to mix it well in the cheesecake blend.
• You can make your own oat flour by blending your oats in a blender for 15-20 seconds or until it reaches flour texture.
• Make sure to freeze the cheesecake batter before forming it into balls. Otherwise, it will be too sticky to handle and will be messy.
• After forming the cheesecake balls, freeze them until they are firm, so they don’t melt after being dipped.
• Melt your chocolate in either a microwave-safe bowl at 30-second intervals. Also, you could use a double boiler and melt it over the stove.
• Store them in a container in the freezer or the fridge for up to 7 days.

Keyword Strawberry Cheesecake Truffles