Cheesecake Truffles
These Cheesecake Truffles taste just like cheesecake in bite-sized form, with a hint of graham cracker flavor. They're easy to make and require no baking!
Servings: 17 truffles
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
Storage: Store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition
Calories: 116kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 67mg | Potassium: 23mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 179IU | Calcium: 15mg | Iron: 0.1mg
