Strawberry Cream Cheese Truffles


2½ dozen pieces




  • 1 tub (8 oz) Challenge Cream Cheese
  • 1 cup fresh strawberries, hulled
  • 1 cup crushed vanilla wafers
  • ½ cup powdered sugar
  • 8 oz premium quality semisweet baking chocolate


  • 1
    Using an electric mixer, combine cream cheese, strawberries, crushed wafers, and powdered sugar. Chill.
  • 2
    Roll or scoop mixture with teaspoon sized cookie scoop (about 30 balls) and place on a parchment lined baking sheet. Freeze for at least 30 minutes.
  • 3
    Break or chop chocolate into pieces and melt according to package directions.
  • 4
    Dip frozen cream cheese portions into melted chocolate and place on a parchment-lined baking sheet. Refrigerate to firm.
  • 5
    Truffles should be stored in refrigerator and kept chilled.