1. Place one-third of the cookies in a food processor and pulse into coarse crumbs.

2. Add half of the freeze-dried strawberries and pulse again to combine. Transfer this crunch topping to a shallow dish and set aside.

3. In the same processor bowl, add remaining cookies and freeze-dried strawberries. Process into fine crumbs.

4. Add softened cream cheese and process until a thick, smooth mixture forms.

5. Using a small cookie scoop, portion and roll the mixture into 1-inch balls. Place on a parchment-lined baking sheet.

6. Chill the truffle balls in the freezer for 30 minutes or in the fridge for 1 hour until firm.

7. Melt white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.

8. Dip each chilled truffle into the melted white chocolate, coating fully and letting excess drip off.

9. Immediately roll or sprinkle the dipped truffle in the reserved strawberry crunch topping.

10. Return coated truffles to the baking sheet. Repeat with remaining truffles.

11. Chill truffles again for 15–20 minutes to allow the coating to fully set.

12. Store in an airtight container in the refrigerator until ready to serve.