Cheesecake Truffle Bombs for the Holidays

Recipe by Debber
READY IN: 4hrs 30mins


  • For the Cake-Truffles
  • 2
    (8 ounce) packages cream cheese, softened
  • 34
    cup sugar
  • 3
    large eggs
  • 2
    teaspoons vanilla
  • 13
    cup whipping cream
  • 1
    pinch salt
  • For the Dipping
  • 12
    ounces milk chocolate, melted
  • 10
    ounces semisweet chocolate, melted
  • For the Drizzling
  • 10
    ounces white chocolate, melted (optional)


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