Cheesecake Truffles have the perfect blend of creamy vanilla cheesecake filling and a sweet and smooth chocolate coating. They are a fun and easy candy to add to your holiday repertoire!
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Truffles are always a hit during the holiday season, but they're perfect for any occasion. They are simple to make, look fancy, and can be filled with all kinds of deliciousness!
These no-bake cheesecake truffles are one of our newest favorites to add to our truffle collection!
Try my Chocolate Truffles, Gingerbread Truffles, Oreo Truffles (Oreo Balls), German Chocolate Cake Truffles, and my White Chocolate Raspberry Truffle Ice Cream for even more amazing homemade truffle treats!
Handmade gifts (especially delicious, edible ones) are always a great way to tell your friends and family how much they mean to you. And these Cheesecake Truffles are great for gift-giving; simply present them in a fun and festive tin or in a decorative treat bag to share with friends, neighbors, coworkers, and teachers this year!
Why We Love This Recipe
- Use your favorite kind of cookie crumbs, chocolate, or cheesecake filling flavors to make cheesecake truffles to suit any occasion!
- These delicious truffles only need 6 simple ingredients to make, and you may already have everything you need in your pantry.
- Easily make a double batch of these cheesecake bites to make lots of edible gifts for friends and family, or to prep ahead and freeze for a later date.
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Cream Cheese - Use full-fat cream cheese for the best flavor and texture for the cheesecake filling, but if you prefer a lighter version, you can use low-fat cream cheese.
- Powdered Sugar - Adds sweetness and provides substance to the truffles.
- Vanilla Extract - Adds a sweet warmth to the truffles that is irresistible. Use my Homemade Vanilla Extract or a store-bought one.
- Graham Cracker Crumbs - For a gluten-free option, use gluten-free Graham crackers.
- Candy Melts - Use chocolate candy melts to coat the truffles. If you prefer, use tempered real chocolate for a more gourmet touch. White, milk, or dark chocolate can all be used depending on your taste preference.
- Sprinkles - These are optional, and you can use any kind of sprinkle you like for different looks and occasions, or opt for other toppings like crushed nuts, toasted coconut, or cocoa powder.
How to Make This Recipe
- Beat cream cheese. Line a baking sheet with parchment paper. In a medium bowl, beat cream cheese in a large mixing bowl until smooth.
- Add sugar, vanilla, and crumbs. Add powdered sugar, vanilla extract, and Graham cracker crumbs.
- Mix. Mix with an electric mixer until well combined.
- Make balls of cheesecake filling. Using a small cookie scoop, divide the mixture into balls and place them on a large baking sheet. Chill in the refrigerator for 60–90 minutes or until firm. Remove from refrigerator and roll balls until smooth. Return to the refrigerator for 15 minutes.
- Coat with melted chocolate. Melt chocolate candy melts in a microwave-safe bowl by heating them in the microwave for 1 minute, then stir and continue heating for 10-15 seconds at a time. Remove the bowl from the microwave when the candy melts have almost melted fully, and stir until smooth. Work with 4 or 5 truffles at a time and leave the rest in the refrigerator. Using 2 forks, dip the truffle into the chocolate and allow the excess chocolate to drip off, then use the second fork to remove the truffle onto the second prepared baking sheet.
- Decorate the trufles. Immediately add Graham cracker crumbs on top of the chocolate coating, or transfer the melted chocolate to a disposable piping bag. Snip the end of the bag and drizzle the truffle with more melted chocolate, then immediately add sprinkles. You can do this with white chocolate almond bark as well, following the directions above for melting chocolate in the microwave.
- Store. When all the truffles are coated with chocolate, return them to the refrigerator to chill until firm and the chocolate is set. Transfer to an airtight container and store in the refrigerator for up to 2–3 weeks. Serve at room temperature.
You can melt chocolate in a heatproof bowl over a double boiler on the stove. Ensure that the water does not touch the bottom of the bowl and that no water gets into the chocolate.
Make sure the truffles are firm and cold before you dip them in the melted chocolate, and that the chocolate is not too hot.
Place the finished truffles in an airtight container in the refrigerator for up to 2–3 weeks. You may want to put a piece of parchment paper between each layer of truffles or store them in a single layer if you think the decoration might come off.
Cheesecake truffles will freeze well for up to a month, so you can make them well in advance of the holidays or your event! Keep them in an airtight container separated by layers of parchment paper so they don't stick together. Thaw them in the refrigerator before serving them at room temperature. For best results after freezing truffles, use full-fat ingredients.
Tips for Success
- For best results, make sure your cream cheese is at room temperature before you start mixing the filling together.
- When you melt chocolate, it should be smooth and fluid but not too runny. If it's too thick, it may not coat the truffles evenly, so you can thin it out with a bit of coconut oil or shortening if needed.
- Keep a clean workspace and clean hands to avoid smudges or fingerprints on your truffles. Having a damp cloth or paper towel handy can help with quick clean-ups.
How do I serve Cheesecake Truffles?
Fresh fruit can provide a refreshing contrast to the richness of the truffles. Consider serving them with a bowl of fresh raspberries or strawberries.
Add a drizzle of my Raspberry Coulis to the plate to add a pop of color as well as a tart flavor that will help to cut through the sweetness the truffles. If you're a chocolate lover, a swirl of chocolate sauce or a sprinkle of cocoa powder can double down on the indulgence.
You can also serve these cheesecake truffles as part of a larger dessert spread like my Valentine's Day Dessert Board. They will go well with almost any other mini dessert, but you can try them with my Chocolate Macarons, Petit Fours, or Chocolate Covered Strawberries. Be sure to give your guests a variety of flavors and textures to get the most out of a sharing dessert platter like this.
Substitutions and Variations
- You can also use crushed Oreos for the cookie crumbs for a chocolate twist if you prefer.
- Add a raspberry to the center of each cheesecake filling ball for a raspberry cheesecake truffle!
- Use almond extract instead of vanilla for a nutty flavor or lemon zest for a fresh zing.
- You can use tempered real chocolate for a more gourmet touch. Melted white chocolate, milk chocolate, semi-sweet chocolate, or dark chocolate can all be used depending on your taste preference.
- Get creative and use any kind of sprinkles to match your event or special occasion, or try other toppings like crushed nuts, toasted coconut, or cocoa powder for a different flavor!
More Easy Candy Recipes
- Rolo Pretzels
- Christmas Cookies
- Easy Christmas Crockpot Candy
- Christmas Crack Saltine Cracker Toffee
- Easy Buckeye Candy
- Homemade Fudge
- Peanut Brittle
- Peppermint Bark
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Cheesecake Truffles Recipe
- 1 (8-ounce) block full-fat cream cheese, softened
- ½ cup powdered sugar
- 2 teaspoons pure vanilla extract
- ½ cup graham cracker crumbs, finely crushed (about 3-4 full-size crackers + more for garnish, if desired)
- 1 (12-ounce) bag chocolate candy melts
- Sprinkles for decoration (optional)
- Line a baking sheet with parchment paper. In a medium bowl, beat cream cheese until smooth.
- Add powdered sugar, vanilla and graham cracker crumbs and mix until well combined.
- Using a cookie dough scoop, divide mixture into balls and place on baking sheet. Chill in refrigerator for 60-90 minutes or until firm.
- Remove from refrigerator and roll balls until smooth. Return to refrigerator for 15 minutes.
- Add chocolate candy melts to a microwave safe bowl, heat for 1 minute, stir and continue heating for 10-15 seconds at a time until chocolate is almost melted. Remove from microwave and stir until smooth.
- Work with 4 or 5 truffles at a time and leave the rest in the refrigerator.
- Using 2 forks, dip truffle into chocolate and allow excess chocolate to drip off, then use the second fork to remove the truffle onto the second prepared baking sheet.
- Immediately add graham cracker crumbs, or transfer melted chocolate to a disposable piping bag. Snip the end of the bag and drizzle truffle with melted chocolate, then immediately add sprinkles. You can do this with white chocolate almond bark as well following the directions above for melting chocolate in the microwave.
- When all the truffle are coated with chocolate, return to refrigerator to chill until firm and the chocolate is set.
- Transfer to airtight container and store in refrigerator up to 2-3 weeks. Serve at room temperature.
- If you're using an alternative to candy melts, you'll need slightly more than in the recipe. Use 16 ounces of chocolate or white chocolate almond bark to fully coat the truffles.
- Store: Place the finished truffles in an airtight container in the refrigerator for up to 2–3 weeks. You may want to put a piece of parchment paper between each layer of truffles or store them in a single layer if you think the decoration might come off.
- Freeze: Cheesecake truffles will freeze well for up to a month, so you can make them well in advance of the holidays or your event! Keep them in an airtight container separated by layers of parchment paper so they don't stick together. Thaw them in the refrigerator before serving them at room temperature. For best results after freezing truffles, use full-fat ingredients.