Cheesecake Truffles Recipe
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!
Servings: 16 truffles
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.1 (8-ounce) block full-fat cream cheese
- Add powdered sugar, vanilla and graham cracker crumbs and mix until well combined.½ cup powdered sugar, 2 teaspoons pure vanilla extract, ½ cup graham cracker crumbs
- 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.1 (12-ounce) bag chocolate candy melts
- 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.Sprinkles
- 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.
- 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.
Nutrition
Calories: 28kcal | Carbohydrates: 6g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 18mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 1IU | Calcium: 2mg | Iron: 0.1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
