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These Gluten Free Strawberry Shortcake Cheesecake Truffles are made with real strawberry cheesecake and sugar cookies chunks, and are coated in rich and delicious white chocolate.  If you're looking for a guilt-free bite-sized treat, you've found it! Healthy Dessert Recipes at the Desserts With Benefits Blog
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Healthy Strawberry Shortcake Cheesecake Truffles

Servings: 48 truffles
Prep Time: 1 hr 30 mins
Cook Time: 1 hr 30 mins
Total Time: 3 hrs
These Gluten Free Strawberry Shortcake Cheesecake Truffles are made with real strawberry cheesecake and sugar cookies chunks, and are coated in rich and delicious white chocolate.  If you're looking for a guilt-free bite-sized treat, you've found it!

Ingredients

Sugar Cookie Crust:

Cheesecake:

  • 16 oz Neufchâtel Cream Cheese (or ⅓ less fat Cream Cheese; room temp)
  • 16 oz Plain, Nonfat Greek Yogurt
  • ½ cup Fresh Strawberry Puree
  • 2 large Eggs
  • 2 tsp Vanilla Paste or Vanilla Extract
  • 2 tsp Liquid Stevia Extract
  • 1 packed tsp Lemon Zest

Assembly:

  • 1.5 oz Freeze-Dried Strawberries (ground into a powder)
  • White Chocolate melted** (I used 4oz)
  • Coconut Oil melted** (I used 2 tbs)

Instructions

For the Sugar Cookie Crust:

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large bowl, stir together all of the crust ingredients until it comes together like a dough.
  • Press the mixture into an ungreased 9" springform pan.  Bake for ~23 minutes, or until it's puffy and just starting to turn golden brown.  Let cool while you make the cheesecake.

For the Cheesecake:

  • Reduce oven temperature to 325 degrees Fahrenheit.
  • In a stand mixer bowl with whisk attachment, add the cream cheese, Greek yogurt, and strawberry puree.  Mix on medium speed until completely smooth.
  • Add the eggs one at a time.  When completely mixed in, add the vanilla paste, stevia extract, and lemon zest.  Scrape down the sides of the bowl and mix again until completely smooth.
  • Pour batter over the sugar cookie crust and bake for ~1 hour, or until the edges are set and the center is just a tiny bit jiggly.  Let cool completely, then cover and refrigerate overnight.

For the Assembly:

  • 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.

Recipe Notes

  • **Amount of white chocolate and coconut oil will depend on if you're just drizzling the truffles with white chocolate or dipping them completely.  Or you can omit this completely, these are great either way!  I drizzled half of the truffles and coated the other half.
  • I froze some of the chocolate-dipped truffles and OH MY GOODNESS, they're amazing straight from the freezer.  They're like Cheesecake Ice Cream Pops.  Just an FYI, because y'all need to try it!
Course: Dessert