I had reservations about the number of extreme close-ups in this blog post.
Lucky for you, I had a glass of wine and went with it. Who doesn’t want to be extremely up close and personal with a cheesecake truffle? Exactly.
SO I made these last month and they were AMAZING with their creamy, sweet center just bursting with strawberry flavor, but I’d been holding out on getting the recipe just right. Fake cheesecake filling does not roll or dip in chocolate easily, but I found out that there’s no way around that mess. Also, I wanted to test drive the idea of making these less calories and if that would taste weird.
It doesn’t. They are still creamy, sweet, and covered in chocolate.
Carbs vs. Calories
I did it. I liked the low-fat cream cheese variation and I went with it. WHY? Because although carbs matter, calories matter too for those of us who maybe overindulge more often than we’d like to admit and we’d rather cut 50 calories for an extra taste or two. Ya know?
I’m all about that extra.
“Just a bite, one more for the road, because I want it, etc.“
Whatever diet or way of eating that you are currently on, the take home message is all the same. Be mindful and do what works for your body. End of story, which is a happy ending because it means you have lots of options! *Including these bites of pure sex in candy form*
Low fat cream cheese or full fat, the choice is ultimately yours so portion wisely. Use whichever fits best into your macros because either way, they all fit into your mouth. Can I get an AMEN?
Light & Low Carb Strawberry Cheesecake Truffles
Light or heavy, they are still cheesecake balls covered in chocolate!
Don’t’ waste your time with real strawberries.
They will only disappoint you with their juices seeping into your cheesecake filling and ruining everything.
Dehydrated berries are the way to go!
Smash them into a powder and make sure you don’t leave any huge hunks.
Dehydrated berry hunks translate to chewy, gross berry bits later.
Powder powder powder powder. Got it?
I tried to add the green powder (hemp) but it wasn’t as yummy.
The dark powder is cocoa (unsweetened) and I rolled the frozen cheesecake balls in it.
I felt they held together better, less sticky fingers, when the cocoa powder was present.
Another bonus of strawberry powder?
It’s like a healthy substitute for SPRINKLES!!!
Think of the possibilities!
Blueberry, Strawberry, Banana…
Nut dust might work too, if you crush your nuts properly…
- 8 oz Low Fat Cream Cheese, softened
- 2 tbsp Butter
- ⅓ cup Powdered Swerve*, or your fave powdered sugar substitute
- 3 tbsp Crushed Dehydrated Strawberries, plus a bit for dusting
- 4 tbsp Cocoa Powder
- 5 oz Low Carb Dark Chocolate, melted
- Using a hand mixer, cream the butter, sweetener and cream cheese until well combined.
- Stir in the crushed strawberries and place the mixture in the freezer for at least 1 hour to firm up.
- Once the filling is set, gently form the cooled cheesecake into balls and roll in cocoa powder. Return to the freezer until they are very firm again.
- Dip each frozen ball into melted chocolate and let cool.
- Sprinkle with more strawberry powder or cocoa powder. Keep refrigerated or frozen!