Cheesecake Truffles recipe

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Ingredients

2 (8 ounce) packages cream cheese, softened
⅔ cup white sugar
1 teaspoon almond extract
2 eggs
12 ounces baking white chocolate (such as Baker's®)
2 teaspoons vegetable shortening, or as needed
1 (3 ounce) package sliced almonds

Nutrition Info

230.8 calories
carbohydrate: 18 g
cholesterol: 44.5 mg
fat: 16.2 g
fiber: 0.5 g
protein: 4.1 g
saturatedFat: 8.6 g
servingSize: -
sodium: 87.6 mg
sugar: 16.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Dip each cheesecake ball into chocolate to coat, replace on the cookie sheet. Garnish with sliced almonds while chocolate is still warm.

  7. Refrigerate for 2 hours before serving.

Recipe Yield

20 truffles

Recipe Note

Bite-sized cheesecake truffles dipped in chocolate with the flavor of amaretto. They look adorable and taste amazing!

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