Cheesecake Truffles: DIY

Congratulations Rachel Kravetz on winning the truffles just in time for Shavuot!
I included the recipe below for you to enjoy at your Shavuot table and long Memorial Day weekend!

Cheesecake Truffles

24 Oz. Cream Cheese, softened
2 C. Sugar
6 Eggs
32 Oz. Sour Cream
2 tsp Vanilla
12 Oz. Milk or Semi-Sweet Chocolate Chips
8 Oz. White Chocolate Chips
3TBS. Oil
Preheat oven to 350.  Using an electric mixer, beat all the cake ingredients until smooth.  Pour into a 10 inch non-stick spring form pan and bake for 1 hour.  Cool and put in refrigerator to set.
Line 2 cookies sheets with parchment paper. Using a small ½ or 1 inch ice scream scoop, scoop out the cheesecake and place on parchment paper.  Using slightly damp hands and roll each into a ball shape.  Freeze.  Melt milk or semi-sweet chocolate with 2 TBS. Oil and put sticks into each of the truffles.  Dip in the melted chocolate and put back on parchment paper.  Freeze.  Melt white chocolate with 1 TBS. Oil.  Hold up each individual truffle by the stick and dip a whisk in the white chocolate.  Shake back in forth over each individual truffle to create white streaks.  Put back on parchment paper and freeze till you are ready to enjoy!
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