Easy Strawberry Cheesecake Truffles Recipe

Beat cream cheese powdered sugar and vanilla extract in a bowl using an electric mixer until light and fluffy. Mix in strawberries and jam to incorporate. Stir in whipped topping using a spatula. Stir in graham cracker crumbs. Freeze for 2 hours.

Line a baking sheet with parchment paper and set aside.

Drop tablespoonfuls of cheesecake mixture onto the prepared baking sheet using a spoon or ice cream scoop. Shape each dollop into a ball using your hand; if the mixture is too soft to work with place in the freezer for a few minutes to harden.

Place shaped truffles into the freezer until completely frozen about 2 hours.

Melt semisweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals stirring after each interval 1 to 3 minutes. Let set to cool slightly about 5 minutes.

Remove truffles from the freezer and dip into melted chocolate using a fork or spoon working in small batches. Place onto parchment paper.

Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals stirring after each interval 1 to 3 minutes. Pour carefully into a zip-top bag cut off 1 corner and drizzle over truffles. Store truffles in the freezer or refrigerator until ready to serve at least 15 minutes.