I’ve made a handful of no bake truffles/cookies in the past and they never disappoint. Between the Oreo Cheesecake Truffles to the infamous Buckeyes, I just love no bakes! Even the Cookie Dough Truffles had me at hello. Well, these Chocolate Cheesecake Truffles put me under the same spell. I HAD to make them. Anything “no bake” and “cheesecake” is a winner to me.
Unfortunately, as easy and good as these were I was slightly disappointed. I felt like they ended up being more or less just scoops of refrigerated chocolate cream cheese frosting. I suppose that was because of all the powdered sugar. But then again, granulated sugar would be just that- too granulated. So the recipe makes sense in that way, but I was still missing any real cheesecake flare from these. Although, if you’ve ever made a no bake cheesecake in any form, you know that the texture is never exactly like that of a baked cheesecake.
With that said, I will admit that I did think these were delicious. Although they were incredibly sweet and as much as you want to, I don’t think anybody could sit down and eat more than a couple of these at a time. Not like Buckeyes, where the addiction just never seems to end… haha or at least that’s how it is for me : )
I rolled some of these in cocoa powder, but I did as many as I could in finely chopped walnuts. I just love the textural contrast. The nut covered truffles were by far my favorite. And despite the fact that these were so similar to a frosting recipe, I do think this is a great recipe for a warm summer day when you don’t even want to go near the oven!
- 8 ounces cream cheese
- 4 cups powdered sugar
- 5 ounces bittersweet dark chocolate, melted (I used 70% cacao)
- 1 teaspoon vanilla
- Coatings for truffles:
- toasted pecans, chopped (or other nuts)
- flaked coconut (try it toasted)
- cocoa powder
- Using a mixer, slowly add powdered sugar to cream cheese mixing well after each addition.
- Add melted chocolate and vanilla and mix until smooth.
- Chill several hours.
- Shape into 1″ balls.
- Roll in coatings.
- Chill, covered until ready to serve.
adapted from She Wears Many Hats