Strawberry Cheesecake Truffles

written by Kat Jeffries August 14, 2017
Strawberry Cheesecake Truffles

Over the weekend, Hubby and I hosted a very small birthday party for our recently-turned-two-year-old son Charlie. It was a lovely afternoon tea at home with just the right amount of people, preparation and panache for my tired body to handle (although I did crash severely the next day and had to go back to bed at midday – but it was worth it!).

Thankfully, I had the foresight to do a lot of preparation ahead of time. I used the previous weeks to prep food that could be made and frozen prior to the day and used the previous days to get the house in order (thank god for my parents who also spent most of Thursday and Friday with me cleaning and cooking – I couldn’t have done it without them!). These efforts ensured that the party went off relatively smoothly with very few upsets (minus the part where I attempted to carry the cupcake stand to a different table and they all fell off and smudged icing everywhere – ohwell!!)

One of the tasty treats that I prepared was a recipe I had been working on over the weeks leading up to the party. I had been wanting a treat that I could eat that was dairy, gluten and grain-free that (I HOPED) would be enjoyed by others. With that in mind, I went in search of a strawberry truffle recipe and found this one by blogger Jesse Ratfink that looked delicious. I gave it a go and decided it needed some tweaking so mixed it up a bit to make it easier to make, to give it a cheesecake flavour and to give it a slightly stronger strawberry flavour. After another couple of goes I ended up with these delicious Strawberry Cheesecake Truffles and they went down a treat!

Strawberry Cheesecake Truffles

I ended up with these delicious Strawberry Cheesecake Truffles and they went down a treat!

People tend to go for strawberries so I served them with some big, bright and juicy strawberries dipped in chocolate and some sweet little heart-shaped chocolates made at home using a heart shaped silicone mold that you can find here on Amazon. It was the perfect chocolate addition to the party and much appreciated by all.

I am happy to say that despite my significant fatigue the next day, Charlie (and his guests) had a great time! Another party done and dusted for the year. Here’s looking to number three!



Strawberry Cheesecake Truffles


Strawberry Cheesecake Truffles

Print This
Serves: 48-50 Prep Time: Cooking Time:


  • 4 cups strawberries
  • 1 cup cashews
  • 1 cup coconut butter
  • ¼ cup maple syrup (or rice malt syrup if you'd prefer)
  • 1 ½ blocks of chocolate of your choice for melting
  • 1 tbs coconut oil


  1. Place strawberries in food processor and process for 5 minutes or until completely smooth. Place a sieve over an empty bowl, push processed strawberries through the sieve to remove the seeds and retain the puree. Discard the remaining seed/puree mix (approximately 1/4-1/3 cup of strawberry puree).

  2. Clean the processor bowl. Place cashews in the bowl and process for 5 minutes of until completely broken down and the cashews start to form dough-like crumbs. Add the strawberry puree, melted coconut butter and maple syrup and puree for another 3-4 minutes of until completely smooth. Taste the mixture, and if it is not sweet enough, add more maple syrup.

  3. The mixture will be fairly soft and like liquid so place in the freezer for 30-45 minutes or until firm but not hard. Remove from the freezer and check the consistency. You should be able to roll small amounts into a ball in your hands without it being too wet or sticky. These should be approximately the size of a 10c piece. If the mixture is not yet pliable, place back on the base of the food processor and process for 1 minute (this will thicken up the already cold mixture). Roll balls quickly then place on a large baking tray lined with baking paper and stick a toothpick in the top of each. This should make between 48-50 depending on the size. Return to the freezer for 1 hour.

  4. In the final 5 minutes of freezing, melt the chocolate in a microwave safe bowl in the microwave. Heat in lots of 50 seconds and stir frequently to ensure chocolate does not burn. Stir through the coconut oil once completely melted.

  5. Remove strawberry balls from the freezer. One at a time, gently loosen the toothpick from the frozen ball, keeping it in place and attached. Use the toothpick to dunk into the melted chocolate and cover completely. Allow excess chocolate to run off into the bowl before returning to the tray to its original position. Use a second toothpick to ease the attached toothpick free of the truffle. Repeat for the remaining truffles.

  6. Use a teaspoon to drizzle or flick any remaining chocolate over the truffles (try to cover the hole left by the toothpick). Return to the fridge for 20 minutes. Serve with chocolate dipped strawberries and chocolate hearts.


Balls can be stored in the freezer in a container for 2-3 months. If serving at a party, remove balls on the day and place in the fridge to defrost slightly before serving.

You may also like

Leave a Comment