Ingredientes para Cheesecake Truffle Bombs For The Holidays
- 2 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy whipping cream
- 1 pinch salt
- 1 1/2 cups milk chocolate chips
- 1 1/2 cups semisweet chocolate chips (as an alternative to milk chocolate for dipping)
- white chocolate for drizzling (optional, quantity as needed)
- non-stick cooking spray (for pan)
- parchment paper (for pan and baking sheet)
- small confectionery paper cups
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cheesecake Truffle Bombs For The Holidays? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Cheesecake Truffle Bombs For The Holidays
- Preheat oven to 350°F (175°C).
- Line an 8- or 9-inch square baking pan with parchment paper, leaving an overhang on two sides to lift the baked cheesecake out easily. Spray with non-stick cooking spray.
- In a blender, combine all cheesecake ingredients until completely smooth and creamy.
- Pour batter into the prepared pan and spread evenly.
- Bake for 45-55 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. It should be firm, but not dried or curling.
- Let the cheesecake cool completely in the refrigerator for at least 4 hours, or preferably overnight.
- While the cheesecake is chilling, line a baking sheet with parchment paper.
- Once the cheesecake is completely cool, use a sharp knife to cut it into 24 or 32 small, even squares.
- Place the cheesecake squares onto the prepared baking sheet.
- Freeze the squares for 1-2 hours, or until solid.
- While the cheesecake squares are freezing, melt your dipping chocolate according to package directions. Maintain a double boiler or low heat to prevent burning.
- Using a fork, carefully dip each frozen cheesecake square into the melted chocolate, ensuring all sides are fully coated.
- Place the dipped truffles back onto the parchment-lined baking sheet.
- Refrigerate for 10-15 minutes to allow the chocolate to set.
- Optional: Dip in additional melted chocolate or drizzle with white chocolate for extra flair.
- Refrigerate briefly to set the additional chocolate.
- Transfer the set Cheesecake Truffle Bombs to small confectionery paper cups.
- Seal the truffles in a zip-top freezer bag and store in the freezer for up to two months. Serve frozen or slightly thawed.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
55g
Fat
54g
Carbs
6g
