Description
A recipe for making small, bite-sized cheesecake truffles.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 8 ounces white chocolate, melted
Instructions
- Combine the softened cream cheese, powdered sugar, and vanilla extract in a bowl. Mix until smooth.
- Stir in the graham cracker crumbs until fully incorporated.
- Roll the mixture into small, one-inch balls. Place them on a parchment-lined baking sheet.
- Freeze the balls for at least 30 minutes until firm.
- Dip each frozen ball into the melted white chocolate, ensuring full coverage.
- Return the coated truffles to the parchment-lined sheet.
- Refrigerate until the chocolate coating is set.
Notes
- You can substitute milk chocolate or dark chocolate for the white chocolate coating.
- For extra flavor, add 1/4 teaspoon of lemon zest to the cream cheese mixture.
- Prep Time: 20 min
- Cook Time: 5 min
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10
- Sodium: 50
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 0
- Protein: 2
- Cholesterol: 20
Keywords: cheesecake truffles, no bake dessert, cream cheese balls, white chocolate coating