Prepare the Strawberry Powder: Start by placing the freeze-dried strawberries in a food processor or blender. Pulse until they become a fine powder. This powder will infuse the truffles with a strong, natural strawberry flavor and give them their beautiful pink color.

Mix the Cheesecake Base: In a large bowl, beat the softened cream cheese until smooth. Add in the powdered sugar and vanilla extract, then mix again until fully incorporated and fluffy. Fold in the strawberry powder until the mixture turns a soft blush pink and is evenly blended.

Shape the Truffles: Cover the bowl with plastic wrap and chill the mixture for at least 1 hour, or until firm enough to scoop. Once chilled, use a small cookie scoop or spoon to form 1-inch balls. Roll them gently between your palms for a smooth finish, then place on a parchment-lined tray. Freeze the truffles for 20–30 minutes to firm them up.

Dip in Chocolate: While the truffles are chilling, melt the white chocolate chips with the coconut oil (if using) in the microwave in 30-second bursts, stirring between each until smooth. Dip each truffle into the melted chocolate using a fork or dipping tool, letting the excess drip off. Return to the tray and immediately sprinkle with crushed strawberries for a beautiful finish.

Set and Serve: Let the truffles set completely at room temperature or refrigerate until the chocolate is firm. Serve chilled or at room temperature for that perfectly creamy bite.