In a stand mixer bowl with beater attachment, dump in the cheesecake. Mix on low speed until completely smooth.
Add the freeze-dried strawberry powder and mix until the color is even and pink. Scrape down the sides of the bowl and mix again.
Line 2 cookie sheets with parchment paper and reserve space in your freezer for the trays.
Use a cookie scoop to portion the mixture onto the cookie sheets. Freeze uncovered for 1 hour, then roll the scoops into balls.
In a double boiler, melt the white chocolate and coconut oil.
For a chocolate drizzle: Drizzling the white chocolate over the truffles and place in the fridge to firm.
For a chocolate coating: Dip the ends of popsicle sticks or cake ball sticks into white and then immediately into the truffles (this keeps the stick from falling out). Dip the truffles into the melted chocolate one at a time. Shake off the excess chocolate, place back on the pan, then place in the fridge to firm.
Serve and enjoy! Store in a sealed container in the fridge for up to 1 week.