Chocolate Cheesecake Truffles Recipe – Easy Frozen Dessert Bites

Last Updated on 2 months by Neha Deshmukh

Chocolate Cheesecake Truffles Recipe – Easy Frozen Dessert Bites

Hey everyone! If you’re anything like me, you always need a little something sweet on hand. And honestly, sometimes you want something a little…extra. These Chocolate Cheesecake Truffles are exactly that – bite-sized pieces of creamy, dreamy cheesecake dipped in rich chocolate. They’re surprisingly easy to make, and they’re guaranteed to disappear fast! I first made these for a friend’s birthday, and they were a huge hit. Now, I make them whenever I need a little pick-me-up (or a lot!).

Why You’ll Love This Recipe

Let’s be real, who doesn’t love cheesecake? And chocolate? Combining the two into a no-bake truffle is just pure genius, if I do say so myself! These truffles are:

• Easy to make: No complicated techniques needed.
• Perfectly portioned: Bite-sized indulgence!
• Freezer-friendly: Make a big batch and enjoy them whenever the craving strikes.
• Impressive: They look fancy, but they’re so simple.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful truffles:

• 250 grams cream cheese
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup whipping cream
• Small pinch of salt
• 8 ounces semi-sweet or milk chocolate

Ingredient Notes

A few little tips to make sure your truffles turn out perfect:

• Cream Cheese: Full-fat cream cheese is the way to go here. It gives the truffles that lovely, rich texture. Don’t even think about using low-fat!
• Chocolate: The quality of your chocolate really shines through. I prefer using a good quality semi-sweet chocolate, but milk chocolate works beautifully too. Look for something with a cocoa percentage you enjoy.
• Vanilla Extract: Please, please, please use real vanilla extract! It makes a world of difference. Imitation vanilla just doesn’t have the same depth of flavor. A little goes a long way.
• Whipping Cream: Heavy cream or whipping cream with at least 30% fat content works best for a smooth, creamy texture.

Step-By-Step Instructions

Alright, let’s get baking (well, freezing!). It’s easier than you think.

1. First, preheat your oven to 350°F (180°C). Line a brownie pan with parchment paper – this will make it so much easier to lift the cheesecake out later.
2. In a large bowl, whisk together the cream cheese and sugar until it’s nice and smooth. No lumps allowed!
3. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, whipping cream, and a tiny pinch of salt.
4. Pour the batter into the prepared pan and bake for 35-40 minutes. You want it to be set, but not dry. A slight wobble in the center is okay.
5. Let the cheesecake cool completely in the pan. This is important! Patience, my friend.
6. Once cooled, cut the cheesecake into bite-sized pieces. I like to use a small cookie cutter or a melon baller for perfectly round truffles.
7. Melt the chocolate in a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth. Let it cool slightly – you don’t want it to be scorching hot when you dip the cheesecake.
8. Dip each cheesecake piece into the melted chocolate, making sure it’s fully coated. Place the dipped truffles on a parchment-lined tray.
9. Freeze for at least 2 hours, or until the chocolate is completely set.

Expert Tips

A few little things I’ve learned along the way:

• Don’t overbake the cheesecake! It will become dry and crumbly.
• Make sure the chocolate isn’t too hot when you dip the cheesecake, or it will melt the cheesecake.
• For a super smooth chocolate coating, add a teaspoon of coconut oil to the melted chocolate.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your chocolate to ensure it’s gluten-free as well.
• Dark Chocolate vs. Milk Chocolate: I love the richness of dark chocolate, but milk chocolate is perfect for a sweeter treat. My kids always request milk chocolate!
• Nut-Free Option: This recipe is naturally nut-free.
• Spice Variation: Add a pinch of cinnamon or cardamom to the cheesecake batter for a warm, fragrant twist. My grandmother always added a touch of cardamom to her cheesecakes.
• Festival Adaptation: During Diwali, I like to sprinkle the chocolate-covered truffles with edible silver leaf (vark). For Christmas, a sprinkle of crushed candy canes is festive and delicious!

Serving Suggestions

These truffles are perfect for:

• A sweet ending to a meal.
• A special occasion treat.
• A little self-care indulgence.
• Gifting! Package them up in a pretty box for a thoughtful present.

Storage Instructions

Store the truffles in an airtight container in the freezer for up to 2 months. Let them sit at room temperature for about 10 minutes before serving.

FAQs

Let’s answer some common questions:

• How long do these truffles keep in the freezer? They’re best enjoyed within 2 months, but they’ll technically keep for longer.
• Can I make these truffles ahead of time? Absolutely! You can make the cheesecake a day or two in advance and store it in the refrigerator. Then, just dip and freeze when you’re ready.
• What’s the best way to melt the chocolate? I prefer using a double boiler for gentle, even melting. But the microwave works in a pinch – just be careful not to overheat it.
• Can I use a different type of cream cheese? While full-fat cream cheese is best, you can use reduced-fat, but the texture won’t be quite as creamy.
• Can I add nuts or sprinkles to the chocolate coating? Definitely! Sprinkle chopped nuts, sprinkles, or even crushed cookies onto the chocolate before it sets.