Best 7 Cheesecake Truffles Recipes

CHEESECAKE TRUFFLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
• Combine cream cheese, sugar, and almond extract in a bowl and whip using an electric mixer on low speed until combined. Beat in eggs 1 at a time. Pour into the prepared pan.
• Bake in the preheated oven until set, 30 to 35 minutes. Remove from the oven and let cool for 1 hour; refrigerate for at least 3 hours more.
• Scoop cheesecake into small balls using a melon baller or a tablespoon-sized scoop. Place on a wax paper-covered cookie sheet. Freeze cheesecake balls, 8 hours to overnight.
• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening until consistency is smooth and easy to work with.
• Dip each cheesecake ball into chocolate to coat; replace on the cookie sheet. Garnish with sliced almonds while chocolate is still warm.
• Refrigerate for 2 hours before serving.

WHITE CHOCOLATE-CHEESECAKE TRUFFLES

Steps:

• Place white chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
• Pour butterscotch candy into chocolate and stir to combine. Add powdered sugar, sour cream, lemon zest, and salt; stir to combine. Stir in vanilla wafer crumbs. Let mixture chill in the refrigerator until firm, 15 to 20 minutes.
• Shape mixture into balls using a teaspoon-sized scoop. Roll balls in chopped almonds.

EASY STRAWBERRY CHEESECAKE TRUFFLES

Steps:

• Beat cream cheese, powdered sugar, and vanilla extract in a bowl using an electric mixer until light and fluffy. Mix in strawberries and jam to incorporate. Stir in whipped topping using a spatula. Stir in graham cracker crumbs. Freeze for 2 hours.
• Line a baking sheet with parchment paper and set aside.
• Drop tablespoonfuls of cheesecake mixture onto the prepared baking sheet using a spoon or ice cream scoop. Shape each dollop into a ball using your hand; if the mixture is too soft to work with, place in the freezer for a few minutes to harden.
• Place shaped truffles into the freezer until completely frozen, about 2 hours.
• Melt semisweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Let set to cool slightly, about 5 minutes.
• Remove truffles from the freezer and dip into melted chocolate using a fork or spoon, working in small batches. Place onto parchment paper.
• Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour carefully into a zip-top bag, cut off 1 corner, and drizzle over truffles. Store truffles in the freezer or refrigerator until ready to serve, at least 15 minutes.

PUMPKIN-CINNAMON CHEESECAKE TRUFFLES

Steps:

• Line 2 baking sheets with parchment paper.
• Combine cream cheese and powdered sugar in a bowl; beat with an electric mixer until smooth and creamy, about 2 minutes. Add pumpkin puree; beat until combined. Add 1 3/4 cups wafer crumbs, pumpkin pie spice, and cinnamon; beat until everything is combined and the mixture is soft and thick, about 2 minutes.
• Roll pumpkin mixture into teaspoon-sized balls and place onto the prepared baking sheets.
• Place white chocolate in a microwave-safe bowl. Microwave on high power until chocolate is completely melted and smooth, about 1 minute.
• Dip each truffle into the melted chocolate using 2 forks, and return to the baking sheet. Repeat with remaining truffles. Sprinkle truffles with wafer crumbs and cinnamon and store in the refrigerator until chocolate has completely set, at least 1 hour.

OREO CHEESECAKE TRUFFLES

Steps:

• Crush Oreos in a food processor until smooth.
• Blend in cream cheese.
• Make balls out of about 1 tablespoon of the mixture.
• Dip into melted chocolate and let harden.
• Keep refrigerated.

TRUFFLES KEY LIME CHEESECAKE

Steps:

• Preheat oven to 300* In Lg bowl cream mascarpone,cream cheese & ricotta w/powdered sugar. Whip in eggs, lime juice & sour cream. Pour filling into prepared crust(s). Place springform pan in a larger pan w/ warm H2O to within 1/2" of top of springform pan. Bake until firm & golden light in color approx 1 1/2 HRS- 2HRS. Remove from H2O bath & refrig. until chilled. Cut into wedges & serve w/ whipped cream & zest. Note: Press crust into bottom of springform pan approx 1/4". May also be baked in rect. pan & cut into diamonds.

CHEESECAKE STUFFED BROWNIE TRUFFLES RECIPE BY TASTY

Steps:

• Flip the prepared brownies onto a cutting board. Using a rolling pin, roll out the brownies to about ¼-inch (6.5 mm) thickness. Cut into 16 equal squares.
• In a large bowl, combine the cream cheese, powdered sugar, and vanilla. Mix well and freeze for 30 minutes to 1 hour.
• Form the cheesecake mixture into 16 equal balls, about 1 teaspoon each.
• Wrap a brownie square around each cream cheese ball.
• Dip the wrapped truffle in the melted chocolate, covering the entire ball. Coat with graham cracker crumbs and chill for 30 minutes, or until ready to serve.
• Enjoy!