Liked this recipe?Let us know by giving it a star rating
Easy No Bake Cheesecake Truffles recipe
No-bake cheesecake truffles are a quick and easy dessert featuring a creamy, flavorful center that can be customized with various ingredients, making them perfect for any occasion or holiday celebration.
Servings 20 truffles
Calories 31kcal
Ingredients
- 100 gms Cream Cheese
- 1/4 cup Biscuit Crumbs
- 30 gms Pistachios
- zest of 1 lemon
- 1/2 tsp Lemon Juice
- 100 gms White Chocolate
- 100 gms Melted Chocolate for dipping truffles
Instructions
- In a mixing bowl, combine the softened cream cheese, biscuit crumbs, and chopped pistachios.
- Pour in the freshly squeezed lemon juice and melted white chocolate. Mix thoroughly until the ingredients are well incorporated and the mixture is smooth.
- Cover the bowl with plastic wrap and refrigerate the cheesecake filling for 15 to 20 minutes, or until it reaches a texture similar to ice cream, making it easier to scoop.
- Once chilled, use a small cookie scoop or measuring spoon to scoop out 2 teaspoons (about 16 grams) of the mixture.
- Lightly grease your hands with flavorless oil to prevent sticking, and roll each scoop into a smooth ball. Place the shaped truffles on a tray lined with parchment paper.
- Return the rolled truffles to the refrigerator for an additional 10 minutes to firm up.
- While the truffles chill, melt your choice of chocolate (dark or candy melts) using a double boiler or in the microwave in short intervals, stirring frequently until smooth.
- Dip each truffle into the melted chocolate, ensuring they are fully coated. Use a fork to lift the coated truffles and gently tap off any excess chocolate.
- Place the coated truffles back on the baking tray lined with parchment paper. Drizzle with additional melted white chocolate and sprinkle with extra chopped pistachios for garnish.
- Allow the coated truffles to set in the refrigerator for a few minutes before serving. Serve your delicious no-bake cheesecake truffles chilled and enjoy!
Video
Notes
- Use full-fat cream cheese for the best flavor and texture. Ensure it’s at room temperature before mixing to make blending easier and achieve a smooth consistency.
- While pistachios add a delightful crunch and nutty flavor, you can use other nuts like walnuts or almonds, depending on your preference.
- Freshly squeezed lemon juice provides a bright, tangy flavor that balances the richness of the cream cheese. Avoid using bottled lemon juice for the best taste.
- You can use dark, milk, or white chocolate for the coating, depending on your preference. Candy melts are also an excellent option for a smooth and vibrant finish. I am using 75 gms Dark Chocolate and 25 gms Milk Chocolate for coating the truffles.
- Allow the truffle mixture to chill until it reaches a texture similar to ice cream for easier scooping and shaping.
- Lightly greasing your hands with flavorless oil will prevent the mixture from sticking when rolling the truffles into smooth balls.
- The best way to melt chocolate is using a double boiler, but you can also use a microwave. If using a microwave, melt in short intervals, stirring frequently to prevent burning.
- Feel free to get creative with garnishes—consider using sprinkles, crushed cookies, or additional nuts to enhance the presentation of your truffles.
- These truffles make a great addition to holiday gatherings or as a sweet treat for special occasions. They can also be packaged beautifully as gifts!
Nutrition
Calories: 31kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 23mg | Potassium: 24mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.1mg
Did you make this recipe? Tag me today!Tag me @spicesandflavors to get featured on my FB and Insta pages