CHEESECAKE TRUFFLES
Bite-sized cheesecake truffles dipped in chocolate with the flavor of amaretto. They look adorable and taste amazing!
Provided by wakeupwriting
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 15h5m
Yield 20
Number Of Ingredients 7
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.
Nutrition Facts : Calories 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, Sodium 87.6 mg, Sugar 16.7 g
CHOCOLATE TRUFFLE CHEESECAKE
If you delight in the taste of chocolate, then this is the cheesecake for you. Every creamy bite melts in your mouth. It's so impressive yet not difficult to prepare-I whip up this dessert each time I want a yummy treat for my family, friends or co-workers. -Mary Jones, Cumberland, Maine
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on baking sheet and bake at 350° for 10 minutes. Cool in pan on a wire rack. Reduce heat to 325°. , For filling, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and the melted chocolate mixture just until blended. Pour over crust. Return pan to baking sheet., Bake for 45-50 minutes or until center is almost set. For topping, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.
Nutrition Facts : Calories 411 calories, Fat 25g fat (14g saturated fat), Cholesterol 98mg cholesterol, Sodium 198mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
OREO® CHEESECAKE TRUFFLES
These decadent, no-bake treats are perfect for Valentine's Day, holiday cookie exchanges, host or hostess gifts, or anytime you want to celebrate with a little something sweet.
Provided by fabeveryday
Categories Truffles
Time 2h30m
Yield 48
Number Of Ingredients 5
Steps:
- Place 36 sandwich cookies in a food processor.
- If you'd like to decorate the finished truffles with cookie crumbs, discard the filling from any remaining cookies and place the wafers in a small resealable bag. Crush with a rolling pin and set aside until needed.
- Pulse the cookies in the food processor until they become fine crumbs. Add cream cheese and powdered sugar; process until well mixed. Cover and refrigerate for at least 1 hour.
- Line a baking sheet with parchment paper.
- Remove cookie mixture from the refrigerator and roll into forty-eight 1-inch balls. Place on the prepared baking sheet and refrigerate for 30 minutes.
- Toward the end of the chilling time, place candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth. Let sit for 5 minutes.
- Remove balls from the refrigerator and dip, one at a time, into the melted chocolate. Shake off any excess and place back on the lined baking sheet. Sprinkle reserved cookie crumbs and/or candy sprinkles over truffles while chocolate is still wet.
- Place truffles in the refrigerator until coating is set, about 15 minutes.
Nutrition Facts : Calories 109.1 calories, Carbohydrate 12.5 g, Cholesterol 7.1 mg, Fat 6.2 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 3.2 g, Sodium 62.2 mg
NO-BAKE CHEESECAKE TRUFFLES
Enjoy the soft and creamy texture and taste of Philly cream cheese in our No-Bake Cheesecake Truffles. Whip up a batch of these luxurious truffles to share with friends and family.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 20 servings, 2 truffles each
Number Of Ingredients 6
Steps:
- Beat cream cheese, butter and vanilla in medium bowl with mixer until blended. Gradually add 3/4 cup sugar, mixing well after each addition.
- Freeze 2-1/2 hours. (Dough will still be slightly soft and sticky.)
- Sprinkle hands with some of the remaining sugar. (This will help prevent dough from sticking to your hands.) Use to shape cream cheese mixture into 40 balls, using about 1 rounded tsp. cream cheese mixture for each ball and sprinkling hands with remaining powdered sugar as needed. Place in single layer in shallow pan. Refrigerate 15 min. or until firm.
- Melt chocolate as directed on package. Dip bottom halves of cheese balls, 1 at a time, into graham crumbs; place, crumb sides down, on waxed paper-covered plate. Drizzle with melted chocolate. Refrigerate 15 min. or until firm. Keep refrigerated until ready to serve.
Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
OREO CHEESECAKE TRUFFLES
Make and share this Oreo Cheesecake Truffles recipe from Food.com.
Provided by debiasio1089
Categories Cheesecake
Time 15m
Yield 20 truffles
Number Of Ingredients 3
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.
Nutrition Facts : Calories 225.5, Fat 15.9, SaturatedFat 8.1, Cholesterol 12.8, Sodium 168.7, Carbohydrate 22.4, Fiber 2.9, Sugar 11, Protein 3.8
LEMON-CHOCOLATE CHEESECAKE TRUFFLES
Treat your family and friends to these Lemon-Chocolate Cheesecake Truffles. These creamy, chocolatey truffles have a touch of lemon and are the perfect addition to the dessert buffet. Warning: your family will ask you to make these Lemon-Chocolate Cheesecake Truffles for every gathering!
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 12 servings, 2 truffles each
Number Of Ingredients 5
Steps:
- Beat cream cheese in large bowl with mixer until creamy. Add graham crumbs, sugar, lemon juice and 1 tsp. lemon zest; mix well.
- Scoop cream cheese mixture into 24 (1-inch) balls, using about 1 Tbsp. cream cheese mixture for each ball. Place on waxed paper-covered baking sheet. Freeze 10 min.
- Melt chocolate as directed on package. Dip cream cheese balls, 1 at a time, into melted chocolate, turning until evenly coated with chocolate. Return to baking sheet; sprinkle with remaining zest.
- Refrigerate 1 hour or until firm.
Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
FUDGE TRUFFLE CHEESECAKE
Make and share this Fudge Truffle Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix in a bowl, all the crust ingredients.
- Press mixture into the bottom and 2 inches up the sides of a 9-inch springform pan; chill.
- In a big bowl, beat cream cheese until fluffy.
- Gradually add milk; beat until smooth.
- Add melted chocolate chips, eggs, and vanilla; stir until well blended.
- Pour into crust.
- Place cheesecake/pan in a large rectangular baking pan filled with 2 inches hot water; place in a 300 degree oven and bake for 1 hour and 15 minutes or until center is almost set.
- Remove cheesecake from oven and water-filled pan and cool on a wire rack for 15 minutes.
- Carefully run a knife around edge of pan to loosen.
- Cool at room temperature for 3 hours.
- Chill overnight.
- Just before serving, remove sides of pan.
- Garnish with whipped cream and chocolate chips.
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NO-BAKE CHEESECAKE TRUFFLES | DELICIOUS EVERYDAY
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4.8/5 (4)Total Time 35 minsCategory DessertCalories 127 per serving
- While the cream cheese is still cold from the refrigerator place it in the bowl of an electric mixer fitted with a paddle attachment and beat for a minute until softened.
- Switch the mixer to it's lowest speed and add the powdered sugar and beat until combined and the mixture is smooth and creamy.
- Switch the mixer off and fold through roughly 2/3 of the crushed cookies using a spoon. Refrigerate the mixture for at least an hour, preferably two.
- Place the remaining crushed cookies into a small shallow bowl and line a baking tray with non stick baking paper.
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Ratings 1Calories 195 per servingCategory Dessert
- Make the truffle base: Beat cream cheese until smooth using a hand mixer. Mix in the sugar, extract, and graham cracker crumbs.
- Line a cookie sheet with wax or parchment paper. Scoop 1 tablespoon size balls of the cheesecake mixture onto the cookie sheet.
- If you’re making the graham coated truffles, continue without chilling. Freeze the cookie sheet of naked truffles for about 30 minutes if you’re making the chocolate covered truffles or fried truffles.
- To make graham coated truffles: roll each truffle in a bowl of graham cracker crumbs. Roll between the palms of your hand to make a uniform ball, then roll in the bowl again. Chill until they’re not too soft, about 30 minutes.
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