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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.
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Cheesecake filling
leftover from cheesecake or store-bought no-bake cheesecake filling
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1
bag semi-sweet chocolate chips or chocolate candy melts
12 ounces
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Finely chopped nuts
mini chocolate chips, dried fruit, sprinkles, or toppings of your choice.
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Roll cheesecake filling into 1-inch balls. Place on a parchment paper lined baking sheet and freeze at least 1 hour.
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Melt chocolate in a bowl over simmering water.
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Dip the cheesecake balls in the chocolate, allow excess to drip off, and place on a parchment lined baking sheet or tray.
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Immediately sprinkle on topping before chocolate sets (will set quickly due to the cheesecake being frozen).
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Continue with remaining cheesecake balls.
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If chocolate becomes thick, put it back over simmering water to warm and thin out.
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If chocolate does not cling to the cheesecake balls due to condensation (moisture), use a paper towel to dry them before dipping in chocolate.
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Keep truffles refrigerated when not serving.
The number of truffles this recipe makes depends on the amount of cheesecake filling you have if using leftover cheesecake.