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Strawberry Velvet Cheesecake Truffle Bites arranged on a white plate with fresh whole strawberries. The square-shaped truffles are coated in smooth white chocolate with red chocolate drizzle and topped with crumbled red velvet cake. One truffle is cut in half in the center, revealing a deep red velvet cake interior. The truffles are piled in a casual stack with fresh strawberries interspersed throughout and red velvet crumbs scattered on the plate. The background shows additional strawberries softly out of focus on a light gray surface.

Strawberry Velvet Cheesecake Truffle Bites

Decadent no-bake truffles featuring a vibrant strawberry velvet cake and cream cheese center, coated in a crisp white chocolate shell with a pink drizzle.
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Prep Time 30 minutes
Chilling Time 20 minutes
Total Time 30 minutes
Servings: 24 truffles
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cake Strawberry velvet cake Baked and cooled
  • 8 oz Cream cheese Softened
  • ΒΌ cup Powdered sugar Sifted
  • 1 teaspoon Vanilla extract Pure extract
  • 12 oz White chocolate wafers Melting style
  • 2 tablespoon Pink gel icing For drizzling
  • Cake crumbs Reserved for garnish

Equipment

  • 1 Mixing bowl Large size
  • 1 Hand mixer For smooth binder
  • 1 Baking Tray Lined with parchment

Method
 

  1. Crumble the cooled strawberry velvet cake into fine pieces using your hands until no large chunks remain.
  2. Beat the softened cream cheese, powdered sugar, and vanilla together until the binder is light and smooth.
  3. Fold the cake crumbs into the cream cheese mixture until a uniform, moldable dough is achieved.
  4. Roll the dough into one-inch balls and place them on a parchment-lined tray for organized dipping.
  5. Freeze the cake balls for twenty minutes to ensure they remain stable when submerged in warm chocolate.
  6. Melt the white chocolate wafers in short microwave intervals until the coating is liquid and shiny.
  7. Dip each chilled ball into the chocolate and tap off the excess before returning to the tray.
  8. Drizzle with pink icing and sprinkle with extra cake crumbs for a professional bakery appearance.

Notes

Ensure cake balls are very cold before dipping in white chocolate to prevent crumbling. Use melting wafers rather than chips for a smoother coating.