Wednesday, May 23, 2012

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!


  1. oh em gee. that looks fantastic

  2. yum! these look delicious I better not make too many I would want to eat them all day :)

    1. Thank you! They are very addictive!

  3. winning never tasted so good! these truffles are delicious!

  4. Cheeesecake and chocolate. What a perfect match. I bet these wouldn't last long in my home.

    1. They didn't last too long in my home either!


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