White Chocolate Cheesecake Truffles Recipes

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CHEESECAKE TRUFFLES



Cheesecake Truffles image

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

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

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

WHITE CHOCOLATE CHERRY CHEESECAKE TRUFFLES



White Chocolate Cherry Cheesecake Truffles image

If you are wanting to wow your guests, these White Chocolate Cherry Cheesecake Truffles are a Christmas staple that would make your table stand out! Perfect for sharing and giving your taste buds the gift of yummy goodness.

Provided by Sparkles Of Yum

Categories     Dessert

Time 1h35m

Number Of Ingredients 7

8 ounces cream cheese (set out an hour ahead to get soft)
1 1/4 cup graham cracker crumbs (about 9 sheets)
1/2 cup powdered sugar
1 teaspoon vanilla extract
6 tablespoons cherries (I used maraschino, chopped/diced & pat with paper towel)
10 ounces vanilla almond bark or white chocolate chips
sprinkles, sanding sugar & silver dragées (optional)

Steps:

  • Using a hand mixer, in a medium bowl mix cream cheese until smooth, adding powdered sugar, vanilla extract, and graham cracker crumbs until combined. Fold in cherries and chill a couple hours to overnight.
  • When ready to roll line a sheet pan or cookie sheet with parchment paper and lightly spray with nonstick spray or a silicone mat and use either a cookie scoop or teaspoon to make even 1 1/2" balls (makes 2 dozen). Place back in fridge until chilled and firm, about 30 minutes.
  • Melt bark or white chocolate in a double boiler or microwave safe dish, stirring every 15-30 seconds until melted and smooth, about 3 minutes. Dip each truffle using a spiral dipping tool or fork and tap a little for excess to run back into the bowl. Place back on sheet pan, adding sprinkles before it sets up or drizzle a little melted white chocolate over the top again if you don't have a helper, it sets up pretty quick. Refrigerate truffles to harden.

Nutrition Facts : Calories 108 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 ball, Sodium 53 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

BITTERSWEET CHOCOLATE CHEESECAKE WITH WHITE TRUFFLE SAUCE



Bittersweet Chocolate Cheesecake with White Truffle Sauce image

You'll love this cheesecake--it's full of rich (but not too sweet) chocolate flavor!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h45m

Yield 12

Number Of Ingredients 10

2 packages (8 oz each) cream cheese, softened
1 teaspoon vanilla
2/3 cup sugar
1 tablespoon Gold Medal™ all-purpose flour
3 eggs
8 oz bittersweet baking chocolate, melted, cooled
Fresh raspberries or strawberries, if desired
1 package (6 oz) white chocolate baking bars, chopped
2 tablespoons butter or margarine
1/2 cup whipping cream

Steps:

  • Heat oven to 275°F. Lightly grease bottom and side of 9-inch springform pan. In medium bowl, beat cream cheese and vanilla with electric mixer on medium speed until smooth. Gradually add sugar, beating until fluffy. Beat in flour. Beat in eggs, one at a time. Beat in chocolate. Pour into pan.
  • Bake about 1 hour 15 minutes or until center is set. (Do not insert a knife because the hole could cause cheesecake to crack.) Cool at room temperature 15 minutes.
  • Run knife around side of pan to loosen cheesecake. Cover and refrigerate about 3 hours or until chilled.
  • In 2-quart saucepan, melt white chocolate and butter over low heat, stirring constantly (mixture will be thick and grainy); remove from heat. Stir in whipping cream until smooth. Cover and refrigerate about 2 hours or until chilled.
  • Run knife around side of pan to loosen cheesecake; remove side of pan. Let cheesecake stand at room temperature 15 minutes before cutting. Serve cheesecake with sauce and berries. Store in refrigerator.

Nutrition Facts : Calories 435, Carbohydrate 27 g, Cholesterol 110 mg, Fiber 3 g, Protein 8 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 170 mg

EASY NO BAKE WHITE CHOCOLATE CHEESECAKE



Easy No Bake White Chocolate Cheesecake image

This is a very quick, easy and delicious dessert. We like ours with berries on top, and the sweet berry juice running down the sides. Yum! (Please note that cook time is a total guess for the refrigeration time.)

Provided by Junebug

Categories     Cheesecake

Time 2h15m

Yield 1 pie

Number Of Ingredients 5

1 cup white chocolate chips
2 (8 ounce) packages cream cheese, cubed & softened
1 (8 ounce) carton Cool Whip
1 9 inch crumb pie crust, any flavor
raspberries or blueberries, with sweetened juice

Steps:

  • Melt chocolate chips and stir until smooth.
  • Remove from heat and stir in cream cheese until smooth.
  • Fold in the cool whip until well blended.
  • Pour into pie crust.
  • Cover and refrigerate until set or overnight.
  • Serve with your choice of berries on top, preferably with some berry juice, as on shortcake.

Nutrition Facts : Calories 4101.5, Fat 327.3, SaturatedFat 185, Cholesterol 535.5, Sodium 2603.4, Carbohydrate 253.6, Fiber 6.9, Sugar 167.5, Protein 50.8

WHITE CHOCOLATE TRUFFLES



White chocolate truffles image

Make these chocolates to give as gifts or for a fun weekend project. Split the ganache into a few bowls and add a couple of different flavourings, if you like

Provided by Anna Glover

Categories     Treat

Time 45m

Yield Makes 30 truffles (easily halved)

Number Of Ingredients 6

300g white chocolate , chopped
120ml double cream
30g unsalted butter
½ tsp rose water , 2 tsp vanilla paste, or 1-2 tbsp liqueur of your choice (brandy, Cointreau or hazelnut liqueur work well)
200g white chocolate , chopped
finely chopped pistachios , desiccated coconut, cocoa, or sprinkles

Steps:

  • Melt the chocolate, cream and butter in a heatproof bowl over a small pan of just simmering water, or in the microwave in short blasts, stirring regularly. Stir in any flavourings you like (add them gradually and taste the mix, the flavour will be stronger when chilled). Transfer to a small baking dish or shallow container and chill until set, about 4 hrs or overnight.
  • Using a large melon baller or a heaped teaspoon, scoop truffles from the set mixture, or using clean hands briefly roll between your palms, then transfer to a lined baking tray. Chill in the freezer for 30 mins to firm up.
  • To decorate, melt the chocolate the same way as in step 1, leave to cool a little, then drop the chilled truffles into the chocolate and lift out with a fork. Put back on a lined baking tray and sprinkle over any toppings, if using, and chill again in the fridge for 1-2 hrs, or freeze for 30 mins if you're in a rush, until set. Store in a cool place or in the fridge until giving as a present or eating.

Nutrition Facts : Calories 122 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.1 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium

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.

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