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Strawberry Shortcake Cheesecake Truffles

Golden Oreo truffles filled with a strawberry cheesecake filling, coated with chocolate, and topped with a strawberry shortcake crumble!
Prep Time 2 hours 45 minutes
Total Time 2 hours 45 minutes
Servings 20 Truffles
Author Olivia Lam

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!