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    You are in: Home / Recipes / Cheesecake Truffle Bombs for the Holidays Recipe
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    Cheesecake Truffle Bombs for the Holidays

    Cheesecake Truffle Bombs for the Holidays. Photo by MommyMack

    1/1 Photo of Cheesecake Truffle Bombs for the Holidays

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    Debber's Note:

    What a great idea! Saw this in a new cookbook by Marcy Goldman "A Passion for Baking" and knew I had to set this aside for our holiday baking. COOKING TIME seems long, but that includes baking the cheesecake AND chilling AND freezing the little squares prior to dipping.

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    Ingredients:

    Yield:

    truffles

    Units: US | Metric

    For the Cake-Truffles

    For the Dipping

    • 12 ounces milk chocolate, melted
    • 10 ounces semisweet chocolate, melted

    For the Drizzling

    Directions:

    1. 1
      Preheat oven to 350. Line an 8- or 9-inch square pan with parchment paper; spray with non-stick cooking spray; set aside.
    2. 2
      In blender: mix the cake ingredients until smooth, pour into prepared pan.
    3. 3
      Bake until set (about 30 minutes); cake should be firm, but not dried or curling around the edges; cool in fridge.
    4. 4
      While the cake is chilling, line a baking sheet with parchment paper; set aside.
    5. 5
      Cut cake into 24 or 32 small squares; place on lined baking sheet; freeze for 1-2 hours.
    6. 6
      Near the end of the freezing time, melt dipping chocolates (SEPARATELY).
    7. 7
      TO FINISH: Using a fork dip each square in the melted chocolate on all sides; set on parchment lined baking sheet until set. These can be dipped in another chocolate or drizzled with the white chocolate.
    8. 8
      Freeze briefly to set.
    9. 9
      Transfer to small confectionary paper cups (optional).
    10. 10
      Seal truffles in a zip-top freezer bag for up to two months.
    11. 11
      Serve frozen or slightly thawed.

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    Ratings & Reviews:

    • on January 04, 2009

      55

      I loved this recipe! To make the lollipops I added coconut to act like glue after I crumbled the baked cheese cake. Then shaped them into balls, put a stick in the middle then froze them on wax paper on a cookie sheet. Dipped in German Chocolate and rolled in toasted pecans! German Chocolate Cheesecake Lollipops inspired from this wonderful recipe. I let everyone on foodbuzz know about them! Thanks so much Debbr!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 26, 2008

      55

      Who could resist these delicious bombs. Not I !!! I made them to go in my Christmas cookie bags and I am sure everyone is enjoying them now! Yummie to my tummy!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 09, 2008

      55

      I made these to taste test for the holidays and they are deeeeelicious! My friends and family will be thrilled to receive these in their holiday baskets! Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cheesecake Truffle Bombs for the Holidays

    Serving Size: 1 (1755 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 246.7
     
    Calories from Fat 169
    68%
    Total Fat 18.8 g
    28%
    Saturated Fat 10.9 g
    54%
    Cholesterol 55.0 mg
    18%
    Sodium 86.4 mg
    3%
    Total Carbohydrate 18.8 g
    6%
    Dietary Fiber 2.4 g
    9%
    Sugars 13.7 g
    55%
    Protein 4.8 g
    9%

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