Chocolate Cheesecake Truffles
These chocolate cheesecake truffles have a decadent cream cheese and cake mix center, coated with a rich chocolate shell that will be a big hit whether you bring them to a potluck or keep them to yourself.
Servings: 26 bites
Calories: 120kcal
Ingredients
- 15.25 ounces chocolate fudge cake mix
- 8 ounces cream cheese, softened
- 8 ounces chocolate almond bark
- 2 tablespoons chocolate sprinkles
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 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 to mix just until the dry cake mix is well 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 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 almond bark in the microwave in 30-second intervals until the almond bark is completely melted.
- Roll the cheesecake bites in the melted almond bark. Place the coated cheesecake bites on a fork and gently tap any excess coating off. You can also use a spoon to pour the almond bark over any bare spots on the cheesecake bites.
- Return the coated cheesecake bites to the lined baking sheet, and sprinkle with the chocolate sprinkles.
- Once all the cheesecake bites are completely coated and sprinkled, return the cheesecake bites to the refrigerator until you are ready to serve.
Video
Notes
- Be sure your cream cheese is at room temperature to ensure you have no lumps in the cheesecake bites.
- You can allow the uncoated cheesecake balls to sit overnight in the refrigerator before coating with the melted chocolate. The cake mix will expand, and the coating may crack if you coat the bites too soon.
- Use a toothpick to remove the excess melted chocolate from the bottom of the fork and then to gently push the ball onto the prepared baking sheet.
Nutrition
Calories: 120kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 121mg | Potassium: 71mg | Fiber: 1g | Sugar: 13g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg