Tuesday, July 30, 2019

Cheesecake Truffles #NationalCheesecakeDay

All your favorite Cheesecake flavors in chocolate dipped bite size nuggets.

Welcome to National Cheesecake Day.......

Coleen of The Redhead Baker invited us to join her in celebrating National Cheesecake Day.  I was happy to join in the party.  We love cheesecake and I have shared a number of them.  My favorite is this Pumpkin Praline. Frank likes plain cheesecake so I made these for us on Valentine's Day.  I have even made cheesecake in an Instant Pot.

For today's event I decided to take all the flavors we love about cheesecake and make these amazing truffles. I did a quick search and found this recipe on Crafty Cooking Mama that I knew would be perfect.  The Angel Face was not only my sous chef but my official test taster and product control manager.

Before we talk more about these wonderful little bites of goodness let's take a look at what the other's prepared........
These amazing bites of cheesecake goodness don't take much work but they do take a little time as you need to chill the cheesecake before dipping in the chocolate.

Start off by creaming together all of those goodies that make cheesecake so irresistible.   Cream cheese, butter, sugar, and graham crackers.

Chill the cheesecake filling for a couple of hours in the refrigerator.  When it is firm enough to form into balls, melt the chocolate and dip and roll and shake the cheesecake to cover with chocolate.

Remove from the chocolate to a baking pan lined with parchment or a silicone mat.  If you are using sprinkles now is the time to add them before rolling and dipping the next batch.

#cheesecake, #candy, #truffles
Desserts, Candy, Cheesecake, Truffles
Yield: 36 Truffles

Cheesecake Truffles

All your favorite Cheesecake flavors in chocolate dipped bite size nuggets.


  • 1 (8 oz) pkg. cream cheese, room temperature
  • 1/2 stick butter, room temperature
  • 1 t. vanilla
  • 1 sleeve graham crackers
  • 3 1/2 c. powdered sugar
  • 2 cups milk chocolate, melted 
  • Sprinkles, if desired


How to cook Cheesecake Truffles

  1. In large bowl of stand mixer, fitted with paddle attachment, beat together the cream cheese, butter, and vanilla until creamy.
  2. Place the graham crackers into a food processor and pulse until fine crumbs are formed.  Add to the cream cheese mixture along with 1/2 cup of the powdered sugar.  Mix on low speed until combined.  Continue to add the sugar, 1/2 cup at a time,  incorporating on low speed until all the sugar is combined.  Increase the speed to medium and beat, scraping the sides, until light and fluffy.  Remove bowl from mixer, cover and refrigerate for a minimum of 1 hour and up to 2 days.
  3. When ready to make the truffles.  Melt the chocolate in a large bowl in the microwave.  Heat for 1 minute on high, stir and then heat in 30 second increments, stirring after each until smooth and creamy.
  4. Using a small cookie scoop, roll the dough into balls and using two forks dip, roll and shake in the chocolate until coated.  Remove to a baking sheet that is covered with parchment or a silicone mat.  If using sprinkles shake over the truffles immediately while still wet.  Repeat and continue until all the filling and chocolate are used.
  5. Store truffles in the refrigerator until ready to serve.


Adapted from a recipe found at Crafty Cooking Mama.
Fat (grams)
Sat. Fat (grams)
Carbs (grams)
Fiber (grams)
Net carbs
Sugar (grams)
Protein (grams)
Sodium (milligrams)
Cholesterol (grams)
Created using The Recipes Generator


  1. Very nice job getting such a gorgeous look on those truffles. I usually have to resort to cake pop sticks because I can't seem to transfer the coated balls without scraping off half of the coating! These sound delicious and clearly Angel face agrees.

    1. Thanks Karen, it was the product which I will be talking about in detail during #AppleWeek.

  2. Your little angel face is an adorable sous and these truffles look amazing!


I enjoy getting comments and feedback from my audience. Please let me know what you think, keeping in mind that we are all entitled to our own beliefs and opinions. I am happy to hear yours as long as they are stated nicely.