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Cheesecake Truffles. Rich, indulgent & delicious! These truffles are easy to make using Kraft Philadelphia Cream Cheese and a few basic ingredients. Perfect for your holiday treat giving this year!
Tis’ the season! I absolutely love the Christmas season! Christmas baking, creating and giving brings so much joy! I think I might have just spent more time baking the past few weeks then I have cooking, cleaning or sleeping combined. Whew – talk about being all baked out!
Festive cookies, cakes, quick breads – it’s all getting gifted to and from friends, family and neighbors. I adore it all! I like to mix it up every year, keeping my Christmas goodies exciting and new and there recipients guessing.
This year I decided to do something a little different with my baking buddies. No cookies. Yup, you read that right.
This year my theme is chocolates and truffles. Indulgent, delicious and almost unexpected.
I make these Cheesecake Truffles year around and everyone loves them. I just knew they would make a fabulous and fancy Christmas gift, with a little festive dressing up.
These truffles are super easy to make. No baking involved. No confectionery mastery needed. Really, it’s just some mixing and waiting. Then some scooping and waiting. These truffles need to spend a few hours in the fridge and the freezer, so you’ll kind of go back and forth with them. This works perfectly for busy days.
You pretty much mix all the ingredients together and throw it in the fridge. After it’s chilled, you scoop out round portions and drop them onto a cookie sheet. The cheesecake filling will be sticky to work with, so I highly recommend using a cookie scoop. Then into the freezer they go to finish setting up. They need to be cold & firm enough to withstand the chocolate dunking.
I don’t bother fussing with tempering chocolate when I’m using it for candies that have to be refrigerated. You can use whatever chocolate you prefer – your favorite chopped chocolate, chocolate chips or even chocolate coating. I prefer dark or semi-sweet.
I like to decorate these truffles. I used white, red and green chocolate to drizzle and Christmas sprinkles. You can decorate however it makes you happy 🙂
Each finished truffle goes into a mini baking cup and then into a wax paper lined candy boxes to give as gifts.
These Cheesecake Truffles really do make a wonderful gift! Rich, indulgent, impressive, delicious and they’re unbelievably easy to make. That’s some sweet, win/win gift giving!
Thanks so much for stopping by! Happy Holidays & Happy Candy Making 🙂
-Amanda-
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- 8 oz. package Kraft Philadelphia Cream Cheese, softened
- 4 tablespoon butter, softened
- 1 teaspoon vanilla extract
- 2½ - 3½ cups powdered confectioners sugar
- ¾ cup graham cracker crumbs (approx 10 crackers)
- 2 cups dark or semi-sweet chocolate chips or coating, for dipping
- white chocolate, red & green colored chocolate, sprinkles
- In a mixing bowl, beat together cream cheese, butter and vanilla.
- Mix in graham cracker crumbs and powdered sugar. I add the powdered sugar in ½ cup at a time until I reach desired consistency. 2½ cups will give you a lighter & creamier filling - 3½+ will give you a stiffer filling. I used 3 cups.
- Cool in fridge for an hour or two.
- After truffle center is firm enough to work with, scoop out tablespoon sized rounds and drop onto a cookie sheet lined with parchment paper. The cheesecake filling is sticky to work with, so I recommend using a cookie scoop.
- Place cookie sheet with truffles in freezer. Allow to set up, about 2 hours.
- Melt chocolate - either by short bursts in the microwave (30 seconds, stir, 30 seconds, stir - repeat until melted) or by the bain marie method.
- Dip cheesecake centers into melted chocolate. I use two forks to dip, roll, shake and remove.
- Place chocolate coated truffle back on cookie sheet. Repeat with remainder.
- If decorating with candy sprinkles, do so before chocolate sets up. I dip and sprinkle each truffle one at a time.
- Place chocolate covered truffles in fridge until chocolate has set. This doesn't take too long.
- Set up your decorations, melt down white & colored chocolates.
- Drizzle chocolates over truffles, or decorate how you prefer.
- Place each truffle in a mini baking cup. These truffles must be refrigerated. Enjoy 🙂
These are perfect for the Christmas season, sound so yummy! I am with you, I think I am baked out too.
Thanks so much, Dawn! Ohhhhh….baked out is an understatement! I’m still at it, too. One more day of Christmas baking 🙂
These looks delicious and the perfect gift for the holidays! I may need to make these for our Christmas dinner dessert tray. YUM! {client}
Thanks so much Stephanie! Merry Christmas!
could you use flavored cream cheese strawberry, honey nut, etc
Hi Jan! Flavored cream cheeses would be fabulous! Sometimes they aren’t as thick as the block of cream cheese, so you might have to add additional powdered sugar to get the mixture to the desired consistency. Hope this helps 🙂
These cheesecake truffles look and sound so good! I didn’t realize how easy it can be to make these. My daughter and I would have so much fun making these. I would give these as gifts, but they might not last long enough for me to give them away.
Thanks Neeli! I make these truffles with peanut butter too. Lol – they rarely make it out of my house either 🙂
Perfect 🙂
Yay – that’s wonderful to hear 🙂
These truffles look difficult to make simply because they look so super yummy. But wow… no bake…I am so in for these little treats.
Thanks so much! I love making truffles – they look (and taste) so fancy but they’re so simple to make. Yay 🙂
WOW! They look so perfect and delicious!
Thank you so much Kushi 🙂
these were amazing thank you so much.
Hi Deenah! So glad you enjoyed them! Thanks for stopping by 🙂
I would love to try these cheesecake truffles. They sound easy to make and sound so yummy!! I have been doing a ton of baking and candy making for the holidays too. So much fun!!
Thanks so much Dawn! I hear you – it’s nonstop baking this time of the year! After Christmas, I can’t look at a cookie for months lol.
If you find them too sweet (i cut wayyyy back on my suagr intake this year so for me these were sweet) you can add a little cornstarch to stiffen the mix. I didnt find it tasted different or changed anything and it didnt take much of it for me to get it to where it was with the 3 cups of powdered sugar.
<3
However, everyone else loved them with just the original recipe! Definitly making them again!
Hi Alicia! Great advice! These definitely are LOADED with sugar – I’ll have to try substituting some cornstarch for the sugar. Thanks so much for stopping by ♥
Making these now, so easy and tasty. Can’t wait till they are done
Has anyone ever tried freezing these delicious looking treats?
How far in advance can you make these? Can they be frozen and for bow long?