Cheesecake Truffle Bombs For The Holidays Recipe

Name: Cheesecake Truffle Bombs For The Holidays
Prep time: 60 min
Cook time: 270 min
Total time: 330 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in the magic of the holidays with these decadent Cheesecake Truffle Bombs! Inspired by Marcy Goldman's "A Passion for Baking," this recipe transforms creamy cheesecake into bite-sized, chocolate-covered delights. Perfect for gifting or enjoying yourself, these frozen treats are surprisingly easy to make. Prepare to wow your friends and family with this festive and delicious dessert!

Prep Time 60 mins

Cook Time 270 mins

Calories 246.8 kcal

Protein 9g

Rating 5.0 (3 Reviews)

Cheesecake Truffle Bombs For The Holidays

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make 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.