PB Cheesecake Truffles
- 2 1/4 hours
- 24 truffles
Addictive, decadent and perfect for sharing. These delicious, melt-in-your-mouth cheesecake truffles are a perfect treat for your loved ones or yourself!
Prep time: 30 minutes
Refrigeration time: 45 minutes
Freezing time: 1 hour
- 1 package block cream cheese (8 oz/250 g)
- ⅔ cup (150 mL) peanut butter
- 2 tsp (10 mL) vanilla
- ½ cup (125 mL) icing sugar
- 1½ cups (375 mL) milk chocolate chips
- 2 tbsp (30 mL) oil, preferably peanut
- 1 tbsp (15 mL) each, finely chopped peanuts and graham cracker crumbs
Tip: Any additional melted chocolate is delicious as a quick sauce for ice cream.
Per serving (1 truffle):
- 150 calories,
- 11 g fat (5 g saturated fat, 0.1 g trans fat),
- 15 mg cholesterol,
- 3 g protein,
- 11 g carbohydrate,
- 1 g fibre,
- 9 g sugar,
- 85 mg sodium
In a large bowl, beat cream cheese with an electric mixer until very smooth. Beat in peanut butter, vanilla and icing sugar until very well blended. Refrigerate until mixture can be formed into balls, about 45 minutes.
Form into 1½-inch (3.5-cm) balls. Once formed, place on a parchment-lined baking sheet and freeze until very firm, about 1 hour.
When balls are nearly frozen, melt chocolate with oil in microwave or very low heat over a double boiler. Working quickly, balance a peanut butter ball on a fork to dip into melted chocolate and coat completely. Tap fork on side of bowl remove excess chocolate. Place ball on baking sheet.
After dipping 3 balls, lightly sprinkle with peanuts then graham crumbs. Repeat with remaining balls. Refrigerate or freeze in an airtight container until ready to enjoy.