Cheesecake Truffles
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These Cheesecake Truffles are creamy, sweet, and coated in a smooth chocolate shell. They taste just like cheesecake in bite-sized form, with a hint of graham cracker flavor mixed right into the center. They’re easy to make, require no baking, and are perfect for parties, holidays, or when you just want a quick dessert that feels a little fancy without the effort.
Why You’ll Love These Cheesecake Truffles
- No-bake and super easy to make
- Creamy cheesecake filling in every bite
- Perfect bite-sized dessert
- Great for gifting or parties
- Customizable with different coatings and toppings
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Cream cheese – Cream cheese is the base of the truffles, giving that classic cheesecake flavor.
Powdered Sugar – This sweetens and helps create a smooth texture while also thickening the mixture.
Graham cracker crumbs – Adds texture and that signature cheesecake crust flavor.
Chocolate candy melts or almond bark – This is for the chocolate coating for the truffles. It provides a smooth, firm coating.
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Substitutions and Variations
- Use chocolate chips instead of coating chocolate.
- Use white chocolate for a different flavor.
- Add lemon zest for a lemon cheesecake version.
- Mix in mini chocolate chips for texture.
- Swap graham cracker for Oreo crumbs.
- Add a drop of peppermint extract for a holiday twist.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Cheesecake Truffles
Step 1: Beat the cream cheese until smooth. Add powdered sugar, vanilla, and graham cracker crumbs. Mix until fully combined.
Step 2: Scoop the mixture into 1 to 1 1/2 tablespoon portions and place on a parchment lined baking sheet. Chill for 60 to 90 minutes or until firm. Roll the chilled truffles until smooth and return to the fridge for 15 minutes.
Step 3: Microwave the chocolate in intervals, stirring between each until smooth. Working in small batches, dip each truffle in melted chocolate. Tap off excess and place back into parchment paper.
Step 4: Drizzle the truffles with the remaining chocolate and add sprinkles or graham cracker crumbs.
Tips for Best Results
- Use room temperature cream cheese for a smooth filing.
- Keep truffles cold while dipping so they hold their shape.
- Work in small batches when coating in chocolate.
- Don’t overheat the chocolate. It can seize.
- Use a fork and skewer for cleaner dipping.
How to Store and Freeze
Store the cheesecake truffles in an airtight container or storage bag in the refrigerator for up to 2 weeks. Serve chilled or let them set at room temperature for a few minutes before serving.
To freeze these truffles, freeze in a freezer container or freezer bag for up to 2 months. Thaw in the refrigerator overnight before serving.
Recipe FAQs
They weren’t chilled long enough. Let them firm up before rolling and work in small batches of truffles when dipping. Take 4 to 5 out at a time and leave the rest in the refrigerator.
Yes! You may need to add a little shortening or refined coconut oil to thin out the chocolate before dipping. The chocolate will also take much longer to set up than the candy melts and almond bark.
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Cheesecake Truffles
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Ingredients
- 8 ounces cream cheese, room temperature
- ½ cup powdered sugar
- 1 ½ teaspoons vanilla extract
- ½ cup graham cracker crumbs (about 3-4 sheets of graham crackers), finely crushed
- 12 ounces chocolate candy melts, 16 ounces chocolate or white chocolate almond bark works too
- sprinkles
Instructions
- Line a baking sheet with parchment paper.
- In a medium bowl, add the 8 ounces cream cheese. Beat with a hand mixer on medium speed until smooth.
- Add ½ cup powdered sugar, 1 ½ teaspoons vanilla extract, and ½ cup graham cracker crumbs (about 3-4 sheets of graham crackers). Mix until well combined
- Using a 1 to 1 ½ tablespoon cookie dough scoop, scoop and place each truffle on the baking sheet.
- Place the baking sheet in the refrigerator and chill for 60-90 minutes or until firm.
- Remove from the refrigerator and roll the balls between in your palms until smooth.
- Return to refrigerator for 15 minutes.
- Add the 12 ounces chocolate candy melts to a microwave-safe bowl, heat for 1 minute and stir. Continue heating for 30 seconds at a time and stir after each interval until chocolate is almost melted. Stir until smooth.
- Work with 4 or 5 truffles at a time and leave the rest in the refrigerator
- Using a fork and a skewer, dip each truffle into chocolate and gently tap the wrist that’s holding the truffle to allow excess chocolate to drip off. Use the skewer to remove the truffle onto the second prepared baking sheet
- Transfer the remaining 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 truffles are coated with chocolate, return them to the refrigerator to chill until firm.
- Transfer to airtight container and store in refrigerator for up to 2-3 weeks.
- Serve chilled or at room temperature.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)