Chocolate Cheesecake Truffles

 

Easy Chocolate Cheesecake Truffles

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During the holidays I always love pulling out the family cookbook to search for goodies to share at parties and whatnot. Usually I’m looking for the recipes I’ve enjoyed over the years, but every now and then I’ll try something new. Like these truffles, Chocolate Cheesecake Truffles.

Simple? Certainly.

Tasty? Uh, huh.

A basic combination of cream cheese, powdered sugar, melted chocolate, and vanilla are made into balls, then rolled in chopped toasted pecans and other coatings. I also used coconut and cocoa powder. By far my favorite coating is the toasted pecans.

Aren’t slightly salty, toasted pecans just wonderful? It’s hard to beat that flavor.

 

Easy Chocolate Cheesecake Truffles

 

Set up an assembly line and find a helper if you can. Making the balls is a tad time consuming, but working with as a team would make for quick work and fun too!

 

Easy Chocolate Cheesecake Truffles

 

For the coconut, I used regular sweetened flaked coconut, but next time, I’ll toast the coconut too. Maybe a combination of toasted pecan and coconut together? Now we’re talking.

 

Easy Chocolate Cheesecake Truffles

 

These truffles can be made days ahead (if they last that long) and refrigerated covered. Don’t forget, since they’re made of cream cheese, they’ll need to be refrigerated until served.

Enjoy!

Chocolate Cheesecake Truffles
 
Adapted from Chocolate Almond Truffle recipe from Hearts Go Home for the Holidays by Carole Radford.
Author:
Serves: Makes 48.
Ingredients
  • 8 ounces cream cheese
  • 4 cups powdered sugar
  • 5 ounces bittersweet dark chocolate, melted (I used 70% cacao)
  • 1 teaspoon vanilla
Coatings for truffles:
  • toasted pecans, chopped (or other nuts)
  • flaked coconut (try it toasted)
  • cocoa powder
Instructions
  1. Using a mixer, slowly add powdered sugar to cream cheese mixing well after each addition.
  2. Add melted chocolate and vanilla and mix until smooth.
  3. Chill several hours.
  4. Shape into 1" balls.
  5. Roll in coatings.
  6. Chill, covered until ready to serve.

 

 

Comments

  1. 1

    Steph says

    I think I might have to make these and roll them in instant coffee and sugar mixed together. Then they’d be mocha cheesecake balls. Does it get any better? Thanks for the recipe…and the extra five pounds! :P

  2. 2

    says

    How yummy!! I love the idea of incorporating the cream cheese, that creamy texture is perfect combined with the chocolate. These would look gorgeous stacked at any desert buffet :)

  3. 4

    says

    I have been missing out…I’ve never had a cheesecake truffle. They sound perfect. I love bite-sized anything. My husband would love them too!

  4. 8

    says

    These are Gorgeous! I’ll have to try these next time I’m at my sister’s house. I can never work with chocolate without painting myself from head to toe… which is always best to do in someone else’s kitchen :)

  5. 10

    says

    Oh my goodness yes please! There are so many different combinations that you could do with the little gems. Love the recipe.

  6. 23

    Anna says

    Adorable Christmas treats! Toasted pecans add a more festive flavor. Love the combination of choco and cheesecake. Truly a must try! .

  7. 27

    says

    Thank you for sharing, I am looking forward to making them! Love that it was so easy to print out!

  8. 38

    Erin O'Brien says

    I made these last night (New Year’s 2012). I really enjoyed the process, and knowing the possibilities of what I can roll these little devils in! However, even with the bittersweet chocolate they were incredibly sweet. Next time I may up the ratio of the cream cheese.

    Thank you for sharing the recipe! This is a keeper, especially since I can freeze what I will not eat right away.

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