Using an electric mixer, combine cream cheese, strawberries, crushed wafers, and powdered sugar. Chill.
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.
Break or chop chocolate into pieces and melt according to package directions.
Dip frozen cream cheese portions into melted chocolate and place on a parchment-lined baking sheet. Refrigerate to firm.
Truffles should be stored in refrigerator and kept chilled.