If you love strawberry cheesecake, you really need to try these Strawberry Cheesecake Truffles! They’re made with Golden Oreos, cream cheese, and a little strawberry cheesecake filling hidden right in the middle. Then they’re dipped in a pretty pink chocolate coating and topped with crushed Oreos and freeze-dried strawberries.

I love making little treats like these, especially when I want something a bit different from the usual cookies and cakes. They’re lovely for parties, Valentine’s Day, baby showers, or just when you fancy something sweet. And they’re really cute too, especially once you’ve added the toppings!

There’s no baking involved, although you do need to allow a bit of time for chilling and freezing. The trickiest part is probably getting the cheesecake filling tucked inside the Oreo mixture, but once you’ve done a couple, you’ll soon get the hang of it. And that little strawberry cheesecake center makes the extra effort so worth it!

Equipment

Mixing bowls – You’ll need a couple of bowls for mixing the strawberry cheesecake filling and the Golden Oreo mixture.
Hand mixer – This makes it much easier to beat the cream cheese until it’s lovely and smooth.
Food processor – I use this to crush the Golden Oreos into fine crumbs so they mix nicely with the cream cheese.
Measuring spoons – You’ll need these for measuring out the ingredients and making the little cheesecake filling balls.
Cookie scoop – A 1 tablespoon cookie scoop helps keep all the truffles roughly the same size.
Baking sheet or large plate – You’ll need somewhere to put the truffles while they’re chilling and setting.
Parchment paper – Line your plates or baking sheets with this to stop the truffles from sticking.
Microwave-safe bowl – For melting the almond bark before dipping the truffles.
Fork or dipping tool – I find this much easier for dipping the truffles into the melted coating without making too much mess.
Spatula or mixing spoon – Handy for mixing the Oreo crumbs into the cream cheese and scraping down the sides of the bowl.

Ingredients

Strawberry Cheesecake Filling

3 ounces cream cheese, room temperature – Make sure you take this out of the fridge a little while before you start, as it’s much easier to mix when it’s softened.
3 tablespoons powdered sugar – This adds a little sweetness to the cheesecake filling without making it overly sweet.
2 tablespoons strawberry jam – I use strawberry jam to give the filling that lovely strawberry flavor. You can use your favorite brand or homemade jam.
¼ teaspoon vanilla extract – Just a little vanilla helps bring all those lovely cheesecake flavors together.

Golden Oreo Truffles

36 Golden Oreo cookies – These make up the main part of the truffles, and I love the vanilla flavor you get from Golden Oreos.
1 block (8 ounces) cream cheese, room temperature – This holds all those crushed Oreo crumbs together and gives the truffles their soft, creamy texture.
1½ cups white almond bark – I use this for coating the truffles as it melts nicely and sets with a lovely smooth finish.
Pink food coloring – You only need a little to get that pretty pink coating. I’d recommend using an oil-based food coloring that’s suitable for chocolate.

Toppings (Optional but Delicious!)

Golden Oreo crumbs (approximately 3 Oreos) – I like to sprinkle a few extra crushed Oreos over the top while the coating is still wet.
Freeze-dried strawberries, crumbled – These add a lovely pop of strawberry flavor and a little bit of crunch, and they look really pretty against the pink coating too.

Step-by-Step Instructions

You can find a printable recipe card at the bottom of this post.

Step 1: Make the Strawberry Cheesecake Filling

1. Line a plate or small baking sheet with parchment paper and set it aside.

2. Add the softened cream cheese to a mixing bowl and beat with a hand mixer until it’s smooth and fluffy.

3. Add the powdered sugar, strawberry jam, and vanilla extract. Mix everything together until you’ve got a nice smooth filling.

4. Scoop the mixture into small balls, using about ½ teaspoon for each one, and place them on your prepared plate.

5. Pop them in the freezer for 45–60 minutes. You want them to be nice and firm so they’re easier to wrap in the Oreo mixture later.

Step 2: Make the Golden Oreo Mixture

1. Add the Golden Oreos to a food processor and blitz until you’ve got fine crumbs.

2. In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy.

3. Add the crushed Oreos and mix until everything is well combined. I find it easier to switch to a spatula or mixing spoon for this part.

4. If the mixture feels a little too soft to work with, pop it in the fridge for about 15 minutes to firm up.

Step 3: Shape the Truffles

1. Use a 1 tablespoon cookie scoop to scoop out portions of the Oreo mixture.

2. Roll each portion into a ball, then flatten it slightly in the palm of your hand.

3. Place one of your frozen strawberry cheesecake balls in the middle.

4. Carefully fold the Oreo mixture around the filling, making sure it’s completely covered, then gently roll it into a smooth ball.

5. Place each truffle onto a parchment-lined plate or baking sheet.

6. Once you’ve made all the truffles, put them in the fridge for 15–20 minutes to firm up before dipping.

Step 4: Melt the Pink Coating

1. Break the white almond bark into smaller pieces and place them in a microwave-safe bowl.

2. Microwave in 20–30 second intervals, stirring well between each one, until completely melted and smooth.

3. Add a small amount of pink oil-based food coloring and stir until you’ve got the shade of pink you want. Start with just a little, as you can always add more.

4. If the coating seems too thick for dipping, stir in a tiny amount of neutral oil to help thin it out.

Step 5: Dip and Decorate

1. Take the chilled truffles out of the fridge.

2. Using a fork or dipping tool, dip each truffle into the melted pink coating, making sure it’s completely covered.

3. Gently tap off any excess coating before placing the truffle back onto the parchment paper.

4. While the coating is still wet, sprinkle over some crushed Golden Oreos and crumbled freeze-dried strawberries.

5. Repeat until all the truffles are coated and decorated.

6. Leave them to set completely before serving. You can pop them back in the fridge to help the coating firm up a little quicker.

Tips for Perfect Strawberry Cheesecake Truffles

These are pretty straightforward to make, but there are a few little things I’ve found that make the whole process easier. The main thing is getting the filling and Oreo mixture to the right consistency so you can shape the truffles without everything getting too messy!

Don’t skip freezing the cheesecake filling. This is really important! You want those little strawberry cheesecake balls to be firm enough to wrap in the Oreo mixture without squishing or leaking everywhere.
Use room temperature cream cheese. It’s much easier to mix and you’ll get a lovely smooth filling without any lumps.
Chill the Oreo mixture if it’s too soft. If you’re finding it difficult to roll into balls, just pop it in the fridge for 10–15 minutes. This is especially helpful if your kitchen is warm.
Keep the cheesecake centers small. I use about ½ teaspoon for each one. If they’re too big, you’ll struggle to get the Oreo mixture wrapped around them properly.
Don’t overheat the almond bark. Melt it in short bursts in the microwave, stirring between each one. It’s much easier to melt it slowly than try to rescue overheated chocolate!
Use the right food coloring. Oil-based coloring works best for the coating. Regular liquid food coloring can cause melted chocolate coatings to seize, so I’d avoid using it.
Work with a few truffles at a time. I like to leave the others in the fridge while I’m dipping so they stay nice and firm.
Add your toppings straight away. The coating can set quite quickly, so sprinkle on your Oreo crumbs and freeze-dried strawberries as soon as you’ve dipped each truffle.

Get Creative!

One of the things I love about making truffles is how easy they are to change up! You can play around with the flavors, colors, and toppings depending on what you’re making them for. Here are a few ideas if you fancy trying something a little different.

Try different Oreo flavors. Regular chocolate Oreos would be delicious with the strawberry cheesecake filling, or you could try another flavor if you have a favorite.
Swap the strawberry jam. Raspberry jam would work really well here, or try blueberry preserves for something a bit different.
Change the coating color. I love the pink, but you could use red for Valentine’s Day, pastel colors for Easter, or leave the coating white.
Add a chocolate drizzle. Once the coating has set, drizzle a little melted white or dark chocolate over the top. It looks really pretty and doesn’t take much extra effort.
Have fun with the toppings. Try colorful sprinkles, crushed cookies, mini chocolate chips, or a little extra freeze-dried fruit.
Try almond extract. Swap the vanilla for a small amount of almond extract if you fancy a slightly different flavor. It’s quite strong, so I’d start with just a drop or two.
Make them for a special occasion. Add heart-shaped sprinkles for Valentine’s Day or pink and blue decorations for a baby shower. They’re really easy to dress up!

Serving & Storing

I think these Strawberry Cheesecake Truffles look lovely piled up on a little serving plate, especially with that pretty pink coating and the strawberry crumbs on top. They’re great for parties, baby showers, Valentine’s Day, or just keeping in the fridge when you fancy a little sweet treat. I like to take them out of the fridge about 5–10 minutes before serving so the filling has a chance to soften slightly.

Storing in the fridge

Because these are made with cream cheese, you’ll need to keep them refrigerated. Store them in an airtight container in the fridge for up to 5 days. If you’re stacking them, pop a piece of parchment paper between the layers to stop them sticking together.

Can you freeze them?

Yes! These freeze really well, which is handy if you want to make a batch and save some for another day. Once the coating has completely set, place the truffles in a freezer-safe container with parchment paper between the layers. They’ll keep for up to 2 months.

When you’re ready to eat them, let them thaw in the fridge overnight, then leave them at room temperature for a few minutes before serving. I wouldn’t leave them sitting out for too long, especially if your kitchen is warm.

Making them ahead

You can make these up to 2 days before you need them, which is really handy if you’re preparing treats for a party. Just keep them in the fridge until you’re ready to serve. I’d recommend adding any extra decorations before the coating sets so you don’t have to worry about them sticking later.

FAQs

Yes! You can make these up to 2 days in advance and keep them in an airtight container in the fridge. I actually think they’re a great dessert to make ahead when you’ve got a party or family get-together planned, as there’s one less thing to worry about on the day.

This usually happens when the cream cheese is very soft or your kitchen is a little warm. Don’t worry, it’s easy to fix! Just pop the Oreo mixture in the fridge for 10–15 minutes until it’s firm enough to shape.

I really wouldn’t skip this step. Freezing the little cheesecake balls makes them much easier to wrap in the Golden Oreo mixture. If the filling is too soft, you’ll probably find it squishes out as you’re trying to roll the truffles.

Absolutely! Regular chocolate Oreos work really well with the strawberry cheesecake filling. You’ll get a darker truffle underneath the pink coating and a slightly different flavor, but they’ll still be delicious.

This can happen if there’s a big temperature difference between the chilled truffles and the melted coating. Try not to freeze the assembled truffles until they’re rock hard before dipping, and let the melted almond bark cool slightly if it’s very hot.

You can, but I find almond bark much easier to work with. White chocolate chips don’t always melt as smoothly and can be quite thick for dipping. If you do use them, melt them gently and consider adding a little food-grade cocoa butter or neutral oil to help with the consistency.

If your coating is too thick, try gently reheating it in the microwave for 15–20 seconds and giving it a good stir. You can also add a tiny amount of neutral oil to thin it out. Just don’t add too much or the coating might not set as firmly.

I’d stick with strawberry jam for this recipe. Fresh strawberries contain quite a lot of moisture, which can make the cheesecake filling too soft. The jam gives you that lovely strawberry flavor without adding too much extra liquid.

They’ll keep for up to 5 days in an airtight container in the fridge. Because they’re made with cream cheese, I wouldn’t recommend storing them at room temperature.

Yes, you can freeze them for up to 2 months. Make sure the coating has completely set first, then store them in a freezer-safe container. When you fancy one, just let it thaw in the fridge before serving.

You certainly can! Pop the Golden Oreos into a sturdy zip-top bag and crush them with a rolling pin until you’ve got fine crumbs. It takes a little more effort, but it works just as well. Try to get the crumbs as fine as possible so the truffle mixture holds together nicely.

Yes, they do. Both the strawberry cheesecake filling and the Oreo mixture contain cream cheese, so you’ll need to keep them in the fridge. I like to take them out just a few minutes before serving so they’re not quite so cold when you bite into them.

Yield: 26