These No-Bake Cheesecake Truffles are stuffed with a decadent Cookies and Cream Cheesecake filling and dipped in a layer of rich chocolate. They make a great holiday dessert or edible Christmas gift!
My Cookies and Cream Cheesecake Cupcakes have been one of the most popular dessert recipes on the blog this year.
And it's no wonder - who doesn't love cheesecake?
So this holiday season I thought I would create a spin-off recipe, and try my hand at these No-Bake Cheesecake Truffles with a decadent Cookies and Cream filling.
A thin coating of rich chocolate surrounds a melt-in-your-mouth cookies and cream cheesecake filling. And boy are they good.
They're so good you'll find it hard to stop popping them in your mouth.
These No-Bake Cheesecake Truffles also make wonderful edible Christmas gifts or Valentine's Day treats. Just make a double batch otherwise, they might disappear before you have a chance to gift any to friends.
And if you're looking for more edible treats to gift your friends this holiday season, check out a few of these:
- Eggnog Truffles
- Gingerbread Madeleines
- Christmas Wreath Cookies
- Plum Pudding Vodka
- Strawberry-Chocolate Chip Christmas Wreaths
- 8 oz cream cheese 250g
- 7 oz chocolate cookies finely crushed, 200g
- ½ cup icing sugar powdered
- 200 g dark chocolate roughly chopped
- 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 ⅔ 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.
- Remove the mixture from the refrigerator and roll into rough balls before rolling in the crushed cookies. Roll the mixture again in between the palm of your hands and place on the baking paper. Rolling the crushed cookies helps get the surface somewhat smooth, but given the mixture is quite soft it will be difficult to form perfect balls.
- Refrigerate for 30 minutes to an hour.
- Melt the dark chocolate in a bowl over a saucepan of simmering water, or in the microwave.
- Using two forks, or a chocolate dipper if you have one, dip the cheesecake mixture in the melted chocolate and use the forks to remove the truffle from the chocolate. Tap the fork to remove excess chocolate and place back on the baking paper to set.
- Sprinkle with remaining cookies crumbs.
- Refrigerate until set and then store in a sealed container.