Chocolate Cheesecake Truffle Balls Recipes

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CHOCOLATE TRUFFLE CHEESECAKE



Chocolate Truffle Cheesecake image

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

1-1/2 cups chocolate wafer crumbs (about 27 wafers)
2 tablespoons sugar
1/4 cup butter, melted
FILLING:
1/4 cup semisweet chocolate chips
1/4 cup heavy whipping cream
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/3 cup baking cocoa
3 large eggs, lightly beaten
1 teaspoon vanilla extract
TOPPING:
1-1/2 cups semisweet chocolate chips
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
Whipped cream and miniature milk chocolate kisses, optional

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.

LIGHTENED-UP CHOCOLATE TRUFFLE CHEESECAKE



Lightened-Up Chocolate Truffle Cheesecake image

By replacing most of the cream cheese in a traditional cheesecake with 1 percent cottage cheese and adding cocoa powder and just a touch of melted chocolate the end result is a silky rich deeply chocolaty dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 13h15m

Yield 12 servings

Number Of Ingredients 16

Nonstick cooking spray
1 1/4 cups chocolate graham cracker crumbs, 8 whole sheets
2 tablespoons granulated sugar
2 tablespoons water
1 tablespoon melted unsalted butter
2 ounces semisweet chocolate, chopped
24 ounces 1 percent cottage cheese
8 ounces 1/3 less fat cream cheese, at room temperature
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
2 tablespoons all-purpose flour
1 egg
2 egg whites
2 teaspoons instant espresso powder
2 teaspoons pure vanilla extract
Fresh raspberries and mint sprigs, serving suggestion

Steps:

  • 1. Position the racks in the lower and upper thirds of the oven. Put a small roasting pan on the lower rack and fill about 1/3 full of water. Preheat the oven to 325 degrees F. Lightly coat a 9-inch springform pan with cooking spray and wrap the outside bottom of the pan with aluminum foil to prevent any leaks.
  • 2. Crust: Mix the graham cracker crumbs, sugar, water, and melted butter in a medium bowl until moistened. Press into the bottom of the prepared pan. Freeze until firm, about 15 minutes, while preparing the filling.
  • 3. Filling: Put the chocolate in a microwave safe bowl. Microwave on medium power until soft and melted, about 1 minute, depending on the power of your oven. Stir until smooth. Puree the cottage cheese in the bowl of a food processor until smooth. Add the cream cheese, sugar, cocoa, and flour and continue to puree, scraping down the sides of the bowl, until smooth. Add the egg, egg whites, espresso, and vanilla and puree until incorporated. Add the melted chocolate and pulse until just combined. Pour over the prepared crust.
  • 4. Put the pan on the upper rack in the oven and bake until just set and the center jiggles slightly, about 50 to 55 minutes. Turn off the oven and let stand in the oven for 1 hour. Remove the cheesecake to a cooling rack and run a knife around the edge of the pan.
  • 5. Let stand at room temperature until cooled, about 2 hours, and then refrigerate until well chilled, 8 hours or overnight. Let stand at room temperature for about 1 hour before serving. For easier serving, slice with a clean hot knife, wiped clean after each slice. Serve each slice with a few fresh raspberries and a sprig of mint.

CHEESECAKE TRUFFLES



Cheesecake Truffles image

Make the holidays count this year with these chocolate-peanut butter Cheesecake Truffles. These Cheesecake Truffles are perfect for gift-giving.

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Yield 14 servings, 2 truffles each

Number Of Ingredients 6

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup graham cracker crumbs
1/4 cup powdered sugar
1/4 cup creamy peanut butter
3 Tbsp. chopped PLANTERS Dry Roasted Peanuts, divided
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into small pieces

Steps:

  • Beat cream cheese in large bowl with mixer until creamy. Add graham crumbs, sugar, peanut butter and 2 Tbsp. nuts; mix well.
  • Scoop cream cheese mixture into 28 (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 nuts.
  • Refrigerate 1 hour or until firm.

Nutrition Facts : Calories 210, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 16 g, Fiber 2 g, Sugar 11 g, Protein 4 g

CHOCOLATE CHEESECAKE TRUFFLE BALLS



Chocolate Cheesecake Truffle Balls image

These are absolutley fantastic and easy! If you want a cheesecake dessert to put out for a party, or bring to a potluck, these are an excellent alternative to making an entire cheesecake, and they don't require individual plates and forks. I usually double the recipe because one batch doesn't make very many, but if you're only making them for a small group of people then one batch should suffice.

Provided by CuddleBug10k

Categories     Dessert

Time 30m

Yield 15 balls (approx), 15 serving(s)

Number Of Ingredients 7

1 cup chocolate chips, divided in half
1 (250 g) package cream cheese
1/2 cup icing sugar
1/2 cup graham cracker crumbs (you could take whole graham crackers, put them in a ziploc bag and go over them with a rolling pin)
1 tablespoon vanilla extract
1 pinch salt
1 cup Oreo cookie crumbs, to roll the balls in

Steps:

  • Melt 1/2 C chocolate chips in a double boiler.
  • Beat cream cheese using electric mixer until smooth.
  • Add icing sugar, graham crumbs, vanilla and salt, and blend well.
  • Mix in melted chocolate and chocolate chips.
  • Cool in freezer until slightly firmer (20-25 mins), (at this point they will still be quite soft and sticky)
  • Hand roll them into balls.
  • Toss balls in oreo crumbs, or whichever topping you like.
  • STORE IN FREEZER (this is very important, as they will get soft and sticky if left out for more than a few hours).

Nutrition Facts : Calories 140.8, Fat 9.4, SaturatedFat 5.2, Cholesterol 18.4, Sodium 78.7, Carbohydrate 14.1, Fiber 0.7, Sugar 11.5, Protein 1.6

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