Strawberry Shortcake Cheesecake Truffles showed up in our kitchen on a Tuesday afternoon when my neighbor Gloria stopped by with her daughter and a carton of strawberries.
It was one of those slow spring days when the breeze keeps blowing open the screen door, and we had just finished setting up for our community bake sale.
I needed something cheerful, easy to share, and friendly enough for all ages. So, we rolled up our sleeves and turned what was supposed to be a ten-minute brainstorm into a full afternoon of blending, scooping, and drizzling.
A week later, I brought these truffles to my friend Dora’s retirement lunch. She’s not a big fan of heavy desserts but always says yes to anything pink and bite-sized. The platter barely made it down the buffet table before someone asked, “What’s in these?”
A creamy strawberry cheesecake center wrapped in golden Oreo dough, dipped in blush-pink chocolate, and topped with a tangy-sweet crumble it was the right kind of sweet ending for a celebration that didn’t need cake.
Just recently, I made them again with my grandson for a “no-bake challenge” we planned during one of his sleepovers. He loved the freeze-dried strawberries, mostly because they crunched when he crushed them in the bag.
The truffles ended up more oval than round, but they disappeared just as fast. Strawberry Shortcake Cheesecake Truffles always bring smiles to the kitchen before, during, and long after they’re served.
Short Description
Strawberry Shortcake Cheesecake Truffles combine creamy strawberry cheesecake centers with golden Oreo truffle dough, coated in pink chocolate and finished with a strawberry shortcake crumble.
Key Ingredients
For the strawberry cheesecake filling
- 3 oz cream cheese (room temperature)
- 3 tablespoons powdered sugar
- 1½ tablespoons strawberry preserves
- ⅛ teaspoon vanilla extract
- Pinch of salt
For the Oreo truffles
- 36 golden Oreo cookies
- 8 oz cream cheese (room temperature)
- 14 oz pink melting chocolates (about 1¼ cups)
- ½ cup white chocolate
For the strawberry shortcake crumbles
- 3 golden Oreos
- ¼ cup freeze-dried strawberries
Tools Needed
- Food processor
- Hand mixer or mixing bowl
- Baking sheet
- Parchment paper
- Forks or dipping tools
- Microwave-safe bowl
- Piping bag or plastic bag
Cooking Instructions
Step 1: Make the strawberry cheesecake filling
In a bowl, mix cream cheese, powdered sugar, strawberry preserves, vanilla, and salt until smooth. Scoop ½ teaspoon-sized balls onto a parchment-lined baking sheet. Freeze for 40–45 minutes until firm.
Step 2: Make the Oreo truffle dough
Pulse the golden Oreos in a food processor until fine. In a bowl, mix the crumbs with cream cheese until a dough forms. Scoop 1 tablespoon portions, flatten into discs, place a frozen cheesecake ball in the center, and wrap the dough around it. Roll gently into balls. Freeze for 15–20 minutes.
Step 3: Make the shortcake crumble
Pulse Oreos until chunky, then freeze-dried strawberries. Mix both in a bowl and set aside for topping.
Step 4: Coat and assemble the truffles
Melt pink chocolate in 30-second intervals, stirring between each. Do the same with white chocolate. Dip each chilled truffle in the pink chocolate using a fork, tap to remove excess, and place on parchment. Drizzle white chocolate using a piping bag, then sprinkle with shortcake crumble before it sets.
Why You’ll Love This Recipe
No oven required
Creamy, fruity, and crunchy in one bite
Beautiful presentation with minimal effort
Easy to customize with different flavors
Ideal for parties, gifts, or bake sales
Kid-friendly to make and eat
Great make-ahead option
Small-batch friendly
Mistakes to Avoid & Solutions
Cheesecake center too soft
Warm centers will leak or melt when rolled.
Solution: Freeze until firm before wrapping.
Truffle dough too sticky
Overmixed cream cheese can cause stickiness.
Solution: Chill the dough briefly or dust hands with powdered sugar.
Chocolate coating too thick
Dipping without tapping off excess creates puddles.
Solution: Let extra chocolate drip off by gently tapping the fork.
Crumbles not sticking
Dry topping won’t adhere once chocolate sets.
Solution: Sprinkle crumble immediately after dipping and drizzling.
Uneven truffle shape
Warm dough or rushing can lead to lumpy balls.
Solution: Re-roll after chilling to smooth the shape.
Serving and Pairing Suggestions
Serve chilled on a white platter for contrast
Pair with strawberry lemonade or sparkling rosé
Add to a dessert table alongside mini cupcakes
Package in clear boxes or wrap in foil for gifting
Arrange in mini paper cups for easy serving
Storage and Reheating Tips
Store in an airtight container in the fridge for up to 5 days
Freeze uncoated truffles for up to 1 month
Thaw in the fridge overnight before coating
Do not microwave or reheat
Keep cold until serving to maintain structure
FAQs
1. Can I use regular Oreos instead of golden ones?
Yes, but it will change the flavor and color. Golden Oreos give a more shortcake-like taste.
2. Can I use fresh strawberries instead of preserves?
Strawberry preserves give better texture and sweetness. Fresh berries may release too much moisture.
3. Can I skip the pink chocolate?
Absolutely. Use white chocolate or even dark, depending on preference.
4. How do I make these gluten-free?
Use gluten-free sandwich cookies in place of Oreos.
5. Can I make these ahead of time?
Yes. Prep and freeze, then dip and decorate the day before serving.
Tips & Tricks
Chill your mixing bowls before working with cream cheese
Use a melon baller for even scooping
Microwave chocolates in short bursts to avoid burning
Add a pinch of lemon zest to the crumble for brightness
Use gloves if the dough gets messy during shaping
Recipe Variations
Lemon Raspberry Truffles
Swap strawberry preserves for raspberry jam and add lemon zest to the filling.
Chocolate-Covered Strawberry Truffles
Use chocolate Oreos and dip in dark chocolate for a richer flavor.
Birthday Cake Truffles
Add rainbow sprinkles to the dough and use white chocolate with colorful drizzle.
Mint Chocolate Truffles
Use mint extract in the filling and dip in green-tinted white chocolate.
Caramel Cheesecake Truffles
Add a dot of thick caramel into the center with the cheesecake filling.
Final Thoughts
Strawberry Shortcake Cheesecake Truffles bring together all the flavors I want in a warm-weather dessert sweet berries, creamy filling, and a soft cookie bite wrapped in a shell that crunches gently before melting away. They’re just as welcome on a party platter as they are tucked into a lunchbox or passed around after a casual dinner with friends.
Making them invites company. There’s something about the rhythm of rolling, dipping, and decorating that sparks conversation and laughter. And by the time the tray is full and pink flecks of crumble are scattered across the parchment, you’ll have more than dessert you’ll have a moment worth repeating.
Strawberry Shortcake Cheesecake Truffles
Ingredients
For the strawberry cheesecake filling
- 3 oz cream cheese room temperature
- 3 tablespoons powdered sugar
- 1½ tablespoons strawberry preserves
- ⅛ teaspoon vanilla extract
- Pinch of salt
For the Oreo truffles
- 36 golden Oreo cookies
- 8 oz cream cheese room temperature
- 14 oz pink melting chocolates about 1¼ cups
- ½ cup white chocolate
For the strawberry shortcake crumbles
- 3 golden Oreos
- ¼ cup freeze-dried strawberries
- Tools Needed
- Food processor
- Hand mixer or mixing bowl
- Baking sheet
- Parchment paper
- Forks or dipping tools
- Microwave-safe bowl
- Piping bag or plastic bag
Instructions
- Mix cream cheese, sugar, preserves, vanilla, and salt until smooth. Scoop ½ tsp balls onto parchment and freeze 45 minutes.
- Pulse Oreos into crumbs, mix with cream cheese to form dough. Flatten 1 tbsp portions, add cheesecake center, wrap and roll. Freeze 20 minutes.
- Pulse Oreos and freeze-dried strawberries separately, then mix together for crumble topping.
- Melt pink and white chocolates. Dip truffles in pink chocolate, drizzle with white, and sprinkle crumble before set.
