Cheesecake Truffles Recipe

A plate of cheesecake truffles with a pink linen napkin behind them.

5 from 2 votes

Cheesecake Truffles have the perfect blend of creamy vanilla cheesecake filling, sweet and smooth chocolate coating, with a deliciously crunchy topping, making them a delightful finish to any meal!

Prep Time20

Cook Time1 30

Total Time1 50

Course: Dessert

Cuisine: American

Servings: truffles

Calories: 28kcal

Author: Amy Nash

Ingredients

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)

Instructions

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.

Notes

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.

Storage

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.

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