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Cheesecake Truffles | Magnolia Days

Cheesecake Truffles

These cheesecake truffles are made with leftover cheesecake that is dipped in chocolate and topped with nuts, mini chocolate chips, or dried fruit.
Course Dessert
Cuisine American Southern
Total Time 2 hours
Author Renee

Ingredients

  • Cheesecake filling leftover from cheesecake or store-bought no-bake cheesecake filling
  • 1 bag semi-sweet chocolate chips or chocolate candy melts 12 ounces
  • Finely chopped nuts mini chocolate chips, dried fruit, sprinkles, or toppings of your choice.

Instructions

  1. Roll cheesecake filling into 1-inch balls. Place on a parchment paper lined baking sheet and freeze at least 1 hour.
  2. Melt chocolate in a bowl over simmering water.
  3. Dip the cheesecake balls in the chocolate, allow excess to drip off, and place on a parchment lined baking sheet or tray.
  4. Immediately sprinkle on topping before chocolate sets (will set quickly due to the cheesecake being frozen).
  5. Continue with remaining cheesecake balls.
  6. If chocolate becomes thick, put it back over simmering water to warm and thin out.
  7. If chocolate does not cling to the cheesecake balls due to condensation (moisture), use a paper towel to dry them before dipping in chocolate.
  8. Keep truffles refrigerated when not serving.

Recipe Notes

The number of truffles this recipe makes depends on the amount of cheesecake filling you have if using leftover cheesecake.