Strawberry & lemon cheesecake truffles


  • 80g digestive biscuits

  • 100g cream cheese

  • 60g diced strawberries

  • 20g icing sugar

  • 100g dark chocolate - I use 72% coco solids

  • Zest of 1/2 lemon



1. Put biscuits into a sandwich bag and bash up with a rolling pin, you don't want a really fine powder, leave some smaller chunks for texture

2. Put cream cheese and icing sugar in a bowl and beat until combined

3. Add strawberries and lemon zest and mixture through




4. Add biscuit mixture in thirds and mix through

5. Roll into balls and place on to a sheet of baking paper, in the freezer for 30 minutes until set





​6. Melt chocolate and leave to cool slightly

7. Dip the balls of mixture into the chocolate until coated

8. Place back into the freezer for 10 mins

9. Serve or put into the fridge until you are ready to serve.


These are great with a cup of coffee!