Shortcake Summer
As as a kid, I definitely had my favorite ice cream bars and popsicles. It was always a surprise to see which one’s my dad brought home from the grocery store. One dessert that I loved was the Good Humor Strawberry Shortcake Ice Cream Bar. It had the perfect combination of creamy, fruity, and tangy flavors. I know a lot of you probably also ate this growing up, so I think we can all agree that the best part was the strawberry shortcake crumble on the outside. It added almost like a cakey element to the ice cream bar, which made it actually taste like a strawberry shortcake. This past winter I made Matcha Oreo Truffles, and they were a hit! I wanted to make a similar version of them for the summer and was inspired by my childhood treat. As a result, these Strawberry Shortcake Cheesecake Truffles came to life!
Oven’s Off
These little bites make for the perfect summer treat because they’re fun, fruity, and a no-bake dessert. I know a lot of people try to not use their ovens to beat the heat. So there’s nothing better than a dessert recipe that requires no stovetop or oven cooking. These Strawberry Shortcake Cheesecake Truffles are golden oreo balls, filled with a strawberry cream cheese, coated in melted chocolate, and topped with strawberry shortcake crumble. These little bites may look innocent, but they’re packed with indulgence!
Chilling Out
Starting with the strawberry cream cheese filling, add all of the ingredients into a bowl and mix until well combined. Use spoons to dollop ½ teaspoon sizes mounds onto a baking sheet lined with parchment paper. Place it in the freezer for at least 40-45 minutes to stiffen. They won’t completely firm up, but this will make them a bit more stiff and easier to work with later.
In the meantime, add the Golden Oreos into a food processor and pulse until you get fine crumbs. Pour the crumbs into a bowl with the cream cheese and mix until you get a mixture that resembles cookie dough. Scoop 1 tablespoon sized balls from the dough. Then flatten each ball into a disc. Add one of the chilled cheesecake balls into the center. Wrap the dough around it and gently roll it into a ball, it doesn’t have to be perfect. Place them onto a baking sheet lined with parchment paper and freeze for 15-20 minutes. After the truffles have chilled and slightly hardened, you can re-roll them into more perfect balls.
Final Touches
To make the strawberry shortcake crumbles, add Golden Oreos to a food processor and pulse until you get small chunky bits of crumbs. Pour it into a bowl. Then add the freeze dried strawberries into the food processor and pulse until you get the same sized crumbs. Add it to the bowl of Oreo crumbs and mix until combined. Set aside.
Melt the pink melting chocolates in a microwave safe container in 30 second intervals, mixing after each session, until melted. Repeat the same process to melt the white chocolate. Use a fork to dip each truffle into the pink melting chocolate. Gently turn it in the chocolate until completely coated. Lift it out of the chocolate and gently tap the handle of the fork against the side of the container to allow any excess chocolate to fall off. Scrape the bottom of the fork against the lip of the container to wipe off additional chocolate then place the truffle onto a baking sheet lined with parchment paper.
Add the melted white chocolate into a piping bag. Cut a small hole at the tip then drizzle the white chocolate over the truffles. Before the chocolate dries and hardens, sprinkle the strawberry shortcake crumbles on top. Allow the chocolate to set then they’re ready to be enjoyed!
Sweet Treat
Like I mentioned, these Strawberry Shortcake Cheesecake Truffles are great if you’re looking for an easy, no-bake dessert recipe. I love how they’re so petite and easy to share. Don’t let them fool you though — they may be petite, but they pack a punch. One truffle leaves you feeling satisfied and is the perfect bite to have when you want a little sweet treat after your meal. They’re a delicious combination of vanilla and strawberry. Then the creaminess of the filling brings it all together. If you love strawberry cheesecake or those strawberry shortcake ice cream bars, you have got to try this recipe out! Let me know what variation of these truffles I should tackle next!
Strawberry Shortcake Cheesecake Truffles
Ingredients
For the Strawberry Cheesecake Filling:
- 3 oz. Cream Cheese (at room temperature)
- 3 Tbsp Powdered Sugar
- 1 ½ Tbsp Strawberry Preserves
- ⅛ tsp Vanilla Extract
- Pinch of Salt
For the Oreo Truffles:
- 36 Golden Oreo Cookies
- 8 oz. Cream Cheese (at room temperature)
- 14 oz. Pink Melting Chocolates (about 1 ¼ cups)
- ½ cup White Chocolate
For the Strawberry Shortcake Crumbles:
- 3 Golden Oreos
- ¼ cup Freeze Dried Strawberries
Instructions
For the Strawberry Cheesecake Filling:
- Add all of the ingredients into a bowl and mix until well combined. Use spoons to dollop ½ teaspoon sizes balls onto a baking sheet lined with parchment paper. Place it in the freezer for at least 40-45 minutes to stiffen.
For the Oreo Truffles:
- Add the Golden Oreos into a food processor and pulse until you get fine crumbs. Pour the crumbs into a bowl with the cream cheese and mix until you get a mixture that resembles cookie dough.
- Scoop 1 tablespoon sized balls from the dough. Then flatten each ball into a disc. Add one of the chilled cheesecake balls into the center. Wrap the dough around it and gently roll it into a ball, it doesn't have to be perfect. Place them onto a baking sheet lined with parchment paper and freeze for 15-20 minutes.
For the Strawberry Shortcake Crumbles:
- In the meantime, make the strawberry shortcake crumbles. Add the Golden Oreos to a food processor and pulse until you get small chunky bits of crumbs. Pour it into a bowl.
- Then add the freeze dried strawberries into the food processor and pulse until you get the same sized crumbs. Add it to the bowl of Oreo crumbs and mix until combined. Set aside.
To Assemble the Strawberry Shortcake Cheesecake Truffles:
- After the truffles have chilled and slightly hardened, re-roll them into more perfect balls.
- Melt the pink melting chocolates in a microwave safe container in 30 second intervals, mixing after each session, until melted. Repeat the same process to melt the white chocolate
- Use a fork to dip each truffle into the pink melting chocolate. Gently turn it in the chocolate until completely coated. Lift it out of the chocolate and gently tap the handle of the fork against the side of the container to allow any excess chocolate to fall off. Scrape the bottom of the fork against the lip of the container to wipe off additional chocolate then place the truffle onto a baking sheet lined with parchment paper.
- Add the melted white chocolate into a piping bag. Cut a small hole at the tip then drizzle the white chocolate over the truffles. Before the chocolate dries and hardens, sprinkle the strawberry shortcake crumbles on top. Allow the chocolate to set then enjoy!
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