Orange Truffles

Packed with citrus flavor, these orange truffles taste just like orange creamsicles and are sure to satisfy your sweet tooth.

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Our orange truffles are like bursts of citrusy sunshine. These little beauties are a delicious mix of tangy cream cheese and orange cake mix, plus a sweet candy coating that will tantalize your taste buds.

Orange Truffles Ingredients

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With each bite of these soft truffles, you are greeted with an intense taste of orange combined with a lush creaminess and a burst of sweetness from the candy coating.

You’ll need four simple ingredients for these yummy truffles:

• 15.25-ounce of boxed orange cake mix
• 8 ounces of cream cheese, room temperature
• 12 ounces of orange candy melts
• 4 ounces of white (vanilla) almond bark

Substitutions And Additions

CAKE MIX: In this truffle recipe, you can swap out the orange-flavored cake mix for other flavors such as red velvet, chocolate, or vanilla.

You can also change the flavor of almond bark or melting candies to chocolate or vanilla if you change the flavor of the cake mix.

GARNISH: You can add some white or colorful sprinkles to the almond bark drizzle while it is still soft for a fun garnish to these cheesecake bites.

MELTING WAFERS: I used the SweetTooth Fairy brand of colored melting wafers for this simple recipe.

They can be found at Michael’s and other craft stores, as well as online. I find they melt very well and are consistent when working with them. 

How To Make This Orange Truffles Recipe

Using a boxed cake mix, you can whip up the truffles quickly by combining it with the softened cream cheese.

Melt the candy melts in the microwave, dip the balls in the candy coating, and add the drizzle.

Let’s get started making this easy recipe:

STEP ONE: Before adding the cake mix, it is important to heat treat the dry cake mix. Pour the dry cake mix into a medium-sized heat-safe bowl.

Microwave the cake mix in two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing it into the cream cheese.

STEP TWO: Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 2 to 2½ minutes until completely smooth.

STEP THREE: Sprinkle the dry cake mix over the top of the cream cheese. Continue mixing just until the dry cake mix is completely incorporated.

STEP FOUR: Tightly cover the cream cheese mixture with plastic wrap and chill in the refrigerator for two hours.

STEP FIVE: Line a baking sheet with parchment paper. Set it aside.

STEP SIX: Using a 1-tablespoon cookie scoop, scoop the orange truffle mixture.

Roll into a ball and set the cheesecake bites on the prepared baking sheet. Repeat the steps.

STEP SEVEN: Using a heat-safe medium-sized mixing bowl, heat the candy wafer melts in 30-second intervals, stirring after each interval until completely melted.

STEP EIGHT: Roll truffles in the melted candy wafers. Place the coated cheesecake bites on a fork and gently tap any excess coating off.

You can also use a spoon to pour the coating over any bare spots on the cheesecake bites.

Use a toothpick to remove the excess melted wafer from the bottom of the fork, and then gently push the ball onto the prepared baking sheet.

STEP NINE: Return the coated cheesecake bites to the prepared baking tray.

STEP TEN: Using a small heat-proof bowl, microwave the white almond bark in 30-second intervals, stirring well after each interval.

STEP ELEVEN: Drizzle thin ribbons of the melted almond bark over the coated cheesecake bites using a spoon or small dipper.

STEP TWELVE: Once the outside of all the truffles are completely coated and drizzled, return them to the refrigerator until ready to serve.

How To Serve

Orange truffles can serve as the perfect conclusion to an elegant dinner, or a much-needed pick-me-up snack between meals.

For an accompaniment, tea and hot chocolate make tasty partners for orange truffles.

This sweet treat will make all of the orange lovers out there happy. These yummy truffles would make perfect gifts, along with our butter pecan cheesecake bites and red velvet cheesecake bites.

Looking for more delicious recipes for sweet truffles? Our white chocolate lemon truffles and strawberry truffles would delight anyone who tasted them.

MORE TRUFFLE RECIPES

Candy Recipes

Oreo Truffles Recipe

No Bake Desserts

Nutella Truffles

Storing Orange Cream Truffles

If you have any leftover truffles, here are a few tips for storing them.

IN THE FRIDGE: These orange cheesecake bites should be served chilled. They can be stored in the refrigerator in an airtight container for up to five days. 

IN THE FREEZER: You can freeze and store the uncoated cheesecake bites for up to two months.

You will need to thaw them overnight in the refrigerator before coating them.

Make sure to label the container with the date you made your truffles to ensure you use them while they are the freshest.

The delicious orange flavor of these tasty truffles will make your senses come alive. With only four simple ingredients, these orange truffles are easy to make and are just the right size to satisfy a craving.

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Orange Truffles

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Packed with citrus flavor, these orange truffles taste just like orange creamsicles and are sure to satisfy your sweet tooth.

Prep Time 10 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 22

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Ingredients

  

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• 15.25 ounce orange cake mix, I used Duncan Hines Perfectly Moist brand
• 8 ounces cream cheese, room temperature
• 12 ounces orange candy melts
• 4 ounces white vanilla almond bark

Instructions

 

• Before adding the cake mix, it is important to heat treat the dry cake mix. Pour the dry cake mix into a medium-sized heat-safe bowl. Microwave the cake mix in two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing it into the cream cheese.
• Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 2 to 2½ minutes until completely smooth.
• Sprinkle the dry cake mix over the top of the cream cheese. Continue mixing just until the dry cake mix is completely incorporated.
• Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.
• Line a baking sheet with parchment paper. Set it aside.
• Using a 1 tablespoon cookie scoop, scoop the cheesecake dough. Roll into a ball and set the cheesecake bites onto the prepared baking sheet. Repeat the steps.
• Using a heat-safe medium-sized mixing bowl, heat the candy wafer melts in 30-second intervals, stirring after each interval, until completely melted.
• Roll the cheesecake bites in the melted candy wafers. Place the coated cheesecake bites on a fork and gently tap any excess coating off. You can also use a spoon to pour the coating over any bare spots on the cheesecake bites. Use a toothpick to remove the excess melted wafer from the bottom of the fork, and then to gently push the ball onto the prepared baking sheet.
• Return the coated cheesecake bites to the prepared baking sheet.
• Using a small heat-safe mixing bowl, microwave the white almond bark in 30-second intervals, stirring well after each interval.
• Using a spoon or small dipper, drizzle thin ribbons of the melted almond bark over the coated cheesecake bites.
• Once all the cheesecake bites are completely coated and drizzled, return them to the refrigerator until ready to serve.

Notes

• Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake bites.
• You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before the next step. Be sure to pull them out and let them come to room temperature slightly before coating because the cake mix will expand, and the coating may crack if you coat the bites too soon.
• If the coating becomes too thick, you can reheat it in the microwave in 15-second intervals, stirring well after each interval until smooth.
• You can place the melted almond bark in a small piping bag or sandwich bag and snip the corner to drizzle the almond bark if you want more control of the drizzle.

Nutrition

Calories: 173kcal | Carbohydrates: 24g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 177mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 138IU | Calcium: 53mg | Iron: 0.4mg

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