The Cream Cheese Chocolate Truffle Recipe List of your Dreams

Believe it or not, chocolate truffles were once harder to make! Now it’s a lot easier, thanks to the miracle that is cream cheese!

You might have stumbled upon more complicated truffle recipes on the Internet, once that involves slow simmering of heavy cream until it’s the right consistency, or even downright baking dough to solidify the filling center. While those methods would surely bring scrumptious truffles, not everyone has the skill and time to make truffles in such a complicated matter.

Cream cheese easily solves this problem by being the perfect material for truffle filling. Some might even call it cheatsy, but who needs to go through so much trouble if you can get delicious results the easier way?

The miracle that is cream cheese

So what makes cream cheese so great? For one, there’s no need to bake cream cheese. You don’t have to slave away at your oven to create cookie doughs, fudges and brownie mixes to center your truffles with.

Two, cream cheese has a great texture. If you know how to use cream cheese, you can never go wrong with making easy truffles. Cream cheese is a great binding agent, which means it helps keep all the ingredients you throw into your truffle recipe together. After all, nobody wants truffles that fall apart easily.

Now you may think, isn’t cream cheese soft and squishy? It depends, actually. All you need is to mix cream cheese with any solidifying agent, like cookie crumbs (oreos anyone?), sugar, fruits, etc. and watch as all these ingredients come together beautifully. Also, if you freeze cream cheese, they are easy to work with, and you can even mold it easily into the usual truffle ball shape.

And the best part about it is, once your truffle is fully coated with chocolate, the cream cheese is free to soften up a bit, resulting in a really soft, creamy texture when you bite into the truffle. yum!

Third, cream cheese has a very subtle flavor. It doesn’t overpower any flavor you add to the mix; instead, because of its creamy texture, cream cheese actually boosts any flavor you use and makes it richer. As you will see in our chocolate truffle cream recipe lineup below, you can mix virtually any flavor with cream cheese and it will work just fine.

Last, and definitely not the least for health buffs, cream cheese is a healthier alternative to butter. It has less fat and it makes you feel fuller faster, which is a must when you’re trying to control yourself from eating all the truffles you just made in one go!

Excited for all that cream cheese goodness? Good! Here’s a list of 11 recipes that use this miracle food to bring you the best texture and flavor. In each chocolate truffles recipe cream cheese is the main ingredient and cream cheese alone!

1. Easy Basic Cream Cheese Truffle

Prep Time: 15 minutes

Cooking Time: 10 minutes

Level of Difficulty: 1

source: http://chefsavvy.com/recipes/easy-cream-cheese-truffles/

Procedure:

1. Put the chocolate chips in a heat-safe bowl and pop it inside the microwave in 30-second increments until the chocolate is fully melted. Allow the chocolate to cool for a minute or two for easier handling.

2. Combine the cream cheese and melted chocolate using a stand mixer. Process until smooth.

3. Add the cocoa powder and powdered sugar little by little. Once all ingredients are thoroughly incorporated, place the bowl in the freezer to chill for a few hours, or until the mixture is firm enough to mold.

4. Ready your choice of garnish by placing it in a shallow bowl.

5. Remove the bowl from the fridge. Use a spoon to scoop out some of the ganache and roll it into small balls. Dip the balls into your chosen garnish before placing it in an airtight container.

6. Store the chocolate truffles inside the refrigerator until ready to serve.

This recipe yields 8 truffles. This is the best cream cheese truffle recipe if this is your first foray into chocolate truffle making. Aside from the toppings mentioned, you can also use marshmallows, sprinkles or even cover the truffle in melted chocolate. With this easy chocolate truffle recipe cream cheese is the star, without any other flavors to interfere with its creamy, cheesy texture.

2. Mint Chocolate Chip Truffles

Prep Time: 20 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

source: http://www.shugarysweets.com/2016/03/mint-chocolate-chip-truffles

Procedure:

1. With a food processor, combine the butter and cream cheese until smooth and creamy. Add the peppermint extract, sugar, and food coloring. Combine all the ingredients thoroughly.

2. Carefully fold in the mini chocolate chips.

3. Place the mixture inside the refrigerator for 3 hours, or until it’s firm enough to shape.

4. Take a baking sheet and line it with wax paper. Set aside.

5. Remove the mixture from the fridge. Using a tablespoon, scoop out some of the mixture and shape them into balls. Repeat until the mixture is used up. Place the balls on the prepared baking sheet and place inside the refrigerator for another hour.

6. Using a double boiler, slowly melt the dark chocolate chips, stirring constantly until the chocolate is completely melted. Allow the chocolate to cool for a few minutes.

7. Remove the baking sheet from the refrigerator. Use a toothpick or two forks to carefully lift each truffle and dip it into the melted dark chocolate, coating it evenly. Allow the excess chocolate to drip back down to the bowl before placing the truffle back on the baking sheet.

8. Repeat this process for the rest of the truffle balls.

9. If you have extra mini chocolate chips left, you can use it to garnish your truffles.

10. Allow the chocolate coating to set at room temperature before you transfer the truffles to an airtight container.

11. Store the container inside the fridge until ready to serve.

This recipe yields 48 truffles. If you’re a certified mint lover, you can also use crushed peppermint candies to garnish your truffles.

3. Oreo Cheesecake Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

source: http://www.cookingclassy.com/2015/12/oreo-truffles-two-ways/

Procedure:

1. Take a cookie sheet and line it with wax paper, set aside.

2. Place the Oreos in a food processor and pulse until you end up with fine crumbs. If you don’t have a food processor, you can place the cookies inside a ziplock bag and crush them using a rolling pin.

3. Using an electric mixer, combine the crushed oreos and cream cheese on low speed until thoroughly mixed.

4. Take out spoonfuls of the mixture one at a time using a spoon and shape each spoonful into balls. Place each formed ball on the cookie sheet. Chill the truffles inside the refrigerator until the truffles have hardened somewhat.

5. Use a double boiler to melt the chocolate candy melts, stirring constantly until the chocolate is fully melted and smooth.

6. Remove the truffles from the refrigerator and dip the truffles one by one in melted chocolate. Use a fork to carefully lift the truffles from the melted chocolate, allowing the excess chocolate to drip back down to the bowl before placing the truffles back on the cookie sheet.

7. Allow the chocolate coating to set at room temperature before transferring all truffles to an airtight container. Keep stored in the refrigerator.

This recipe yields 36 oreo truffles. Crushed oreos make for a good solidifying agent, and is a great partner to cream cheese.

4. No-Bake Chocolate Butterfinger Truffles

Prep Time: 20 minutes

Cooking Time: 10 minutes

Level of Difficulty: 1

source: http://cookiedoughandovenmitt.com/butterfinger-bites/

Procedure:

1. Put all the Oreo cookies (do not remove the filling) in a food processor. Pulse until fine crumbs are obtained.

2. Add the softened cream cheese. Continue pulsing until ingredients are mixed thoroughly.

3. Fold in the butterfinger baking bits. Pulse 5 more times to get smaller chunks that are incorporated well.

4. Divide the mixture into small balls using a cookie scoop. Place the balls on the prepared baking sheet.

5. Place the chocolate candy melts in a double boiler. Heat candy melts while stirring constantly until the chocolate is fully melted and has a smooth and shiny consistency.

6. Using a fork, dip each truffle into the melted chocolate, making sure that it is completely coated before placing it back on the baking sheet. Do this for all truffles on the baking sheet.

7. Sprinkle butterfinger bits on top of the truffles as garnish.

8. Place the truffles in the fridge to allow the chocolate coating to set. Afterwards, you can transfer them to an airtight container.

9. Keep the truffles refrigerated until you’re ready to serve them.

This recipe yields 17 chocolate truffles. You can also tweak this recipe to use whatever chocolate candy bar you like best. You can make Snicker or Babe Ruth truffles if you want as well!

5. Raspberry Cheesecake Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

source: http://omgchocolatedesserts.com/raspberry-cheesecake-truffles/

Procedure:

1. Using an electric mixer, combine the cream cheese, vanilla and powdered sugar until light and fluffy. Slowly add the raspberries bit by bit until thoroughly incorporated.

2. Remove from mixer and fold in cool whip using a spatula. Add graham crumbs. Stir until all ingredients are combined well.

3. Place the mixture in the freezer for around 2 hours to set.

4. Take a baking tray and line it with wax paper. Set aside.

5. Using a large spoon, scoop out small dollops of the mixture and shape them into balls. Place the balls on the baking tray.

6. Freeze the truffles for 2-3 hours.

7. Use a double boiler to melt the baking chocolate. Heat chocolate while stirring occasionally until the chocolate is fully melted. Set aside to cool slightly.

8. Remove the truffles from the freezer. Cradle each truffle using a fork and dip it gently into the melted chocolate. Make sure the truffle is thoroughly coated before placing it back on the baking tray. Repeat this process until all truffles are coated with chocolate.

9. Place the truffles inside the refrigerator to harden the chocolate. Once the chocolate has set, you can transfer them to a more convenient container. Keep them in the freezer until ready to serve.

This recipe yields 22 truffles. If you’re not a fan of raspberries, you can use other berries as well.

6. Chocolate Buttercream Truffles

Prep Time: 20 minutes

Cooking Time: 5 minutes

Level of Difficulty: 2

source: https://www.landolakes.com/recipe/16811/buttercreams/

Procedure:

1. Using an electric mixer on medium speed, combine the cream cheese, vanilla and butter until smooth.

2. Change setting to low speed and then start adding the powdered sugar. Process until the ingredients are thoroughly incorporated.

3. Place the mixture inside the refrigerator until it is firm enough to shape and mold easily.

4. Take a baking sheet and line it with wax paper. Set aside.

5. Remove the mixture from the fridge. Shape them into 1-inch balls using your hands and a spoon or scoop. Place the balls on the prepared baking sheet. Place inside the refrigerator until frozen and firm.

6. Break off the baking chocolate into smaller pieces and melt it using a double boiler. Stir the chocolate occasionally until fully melted and smooth. Set aside to cool for a few minutes until slightly warm.

7. Remove the frozen balls and dip them one by one into the melted chocolate. Use two forks to evenly coat the truffle with chocolate and place each ball back on the baking sheet when done.

8. Drizzle the top of the truffles with sprinkles for decoration. Chill inside the refrigerator until the chocolate has set.

9. Transfer the truffles to a more convenient container and keep inside the refrigerator until ready to serve.

This delicious buttercream recipe yields 60 truffles. Butter and softened cream cheese might be hard to work with, so remember to always work with almost frozen buttercreams, especially during the dipping part.

7. Strawberry Cream Cheese Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

source: http://www.veggiebalance.com/strawberry-cream-cheese-truffles/

Procedure:

1. Pulse the chopped strawberries using a food processor until the pureed.

2.  Add the cream cheese, and powdered sugar. Process until all the ingredients are combined thoroughly.

3.  Place the mixture inside the fridge for 30 minutes.

4.  Take a baking tray and line it with parchment or wax paper. Set aside.

5. With a cookie scoop or spoon, take small portions of the mixture and shape them into balls using the palm of your hands. Place the balls on the prepared baking tray and place inside the freezer for around an hour, or until frozen.

6. Melt the unsweetened and bittersweet chocolate together using a double boiler. Heat while stirring constantly until the chocolate has fully melted and is smooth.

7. Remove the truffles from the freezer. Using two forks, carefully dip each ball into the melted chocolate. Coat thoroughly and place back on the baking tray. Repeat this step for the rest of the balls.

8. Allow the chocolate coating to set either at room temperature or inside the fridge. Once the coating has hardened, you may transfer the truffles to your container of choice.

9. Keep stored inside the refrigerator until ready to serve.

This recipe yields a dozen creamy, fruity truffles. If fresh strawberries are not available in your area, you can also use preserves.

8. Peanut Butter Cheesecake Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

source: http://omgchocolatedesserts.com/peanut-butter-cheesecake-truffles/

Procedure:

1. Using an electric mixer on medium speed, combine the cream cheese, powdered sugar and peanut butter for around 2 minutes. Mix until smooth.

2. Remove the mixture from the electric mixer. Fold in the finely chopped chocolate using a spatula.

3.  Once all ingredients are thoroughly incorporated, cover the mixture with plastic wrap and place inside the refrigerator for 1 to 2 hours.

4. Take a baking tray and line it with parchment or wax paper. Set aside.

5. Remove the mixture from the refrigerator. With a scoop or spoon, scoop out dollops of the mixture and shape them into balls. Place the balls on the baking tray. Place the tray inside the freezer for 30 minutes to 1 hour.

6. Chop the semisweet chocolate into smaller, manageable pieces. Place the chocolate in a double boiler. Heat while mixing constantly until the chocolate has fully melted and has a smooth and shiny consistency. Allow the chocolate to cool for 5 minutes. The chocolate should be warm, not hot.

7. Remove the frozen cheesecake balls from the freezer. Use two forks to lift the balls one by one and dip them into the melted chocolate. Coat the ball evenly with chocolate. Lift the truffle from the melted chocolate, tapping the fork against the side to get rid of the excess chocolate. Place each coated truffle back on the baking tray.

8. Repeat the previous process for all truffle balls.

9. Take the remaining melted chocolate and drizzle streaks of chocolate across the tops of your truffles using a fork.

10. Allow the chocolate to set at room temperature. Once the coating has solidified, you can transfer the chocolate truffles to another container, preferably airtight.

11. Store inside the refrigerator until ready to serve.

This recipe yields 15 delicious peanut butter truffles. Creamy peanut butter is a must for this recipe, but if you want to use chunky peanut butter for more crunch, you may do so as well.

9. White Chocolate Matcha Cheesecake Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

source: https://enzomatcha.com/recipe/confectionery/white-chocolate-matcha-cheesecake-truffles/

Procedure:

1. Line a cookie sheet with wax or parchment paper. Set aside.

2. Using an electric mixer, combine the cream cheese, matcha, graham cracker crumbs, and maple syrup together. Mix until smooth.

3. Place the mixture inside the refrigerator until the mixture has hardened enough to mold properly.

4. Once the mixture has set, remove it from the refrigerator and use a spoon to scoop out dollops of the mixture. Shape the mixture into small 1-inch balls with your hands. Place the balls back on the cookie sheet.

5. Place the sheet inside the freezer from around 1-2 hours or until the mixture is somewhat frozen.

6. Chop the white baking chocolate into smaller pieces. Heat using a double boiler, stirring constantly until the chocolate has thoroughly melted. Allow the chocolate to cool somewhat before dipping.

7. Remove the truffles from the freezer. Use two forks to dip each truffle into the melted white chocolate. Coat each truffle evenly before lifting it from the melted chocolate. Tap the fork against the side of the bowl to remove excess chocolate. Place the truffle back on the cookie sheet.

8. Repeat this process for the rest of the truffles. You may drizzle excess matcha powder on top of the truffles as garnish.

9. Allow the white chocolate coating to set at room temperature. Transfer the truffles to an airtight container and store inside the refrigerator until ready to serve.

This healthy recipe yields around 30 white chocolate matcha truffles.

10. Apple Pie Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

source: http://kitchensanctuary.com/2015/10/apple-pie-truffles/

Procedure:

1. Peel the apple and chop it into small chunks.

2. Cook the apple in a saucepan over medium heat. Add 1 tablespoon of water. Cover the saucepan with a lid and allow the apple to cook for 3-5 minutes. The apple should have softened somewhat without getting mushy.

3. Place the shortbread cookies inside a ziplock bag and crush them to fine crumbs with a rolling pin.

4. Place the 4 ounces of white chocolate in a heat-safe bowl. Pop it inside the microwave in 30-second increments, stirring the chocolate carefully after each time. Repeat until the chocolate has fully melted.

5. Using an electric mixer, combine the cream cheese and sugar. Add the crushed shortbread cookies, cinnamon, melted white chocolate and softened apple chunks. Mix until all ingredients are incorporated thoroughly.

6. Cover the bowl with plastic wrap and place it inside the refrigerator for 1-2 hours.

7. line a baking tray with wax or parchment paper. Set aside.

8. Remove the mixture from the refrigerator. Use a spoon to scoop out dollops of the mixture, place it on your hand, and roll it into small balls. Place the balls on the prepared baking tray. Place the baking tray inside the freezer for 30 minutes.

9. Melt the 7 ounces of white chocolate for dipping in the same manner as before. Allow the white chocolate to cool slightly before proceeding to the next step.

10. Remove the baking tray from the freezer. One by one, dip each truffle ball into the melted white chocolate with a fork. Ensure that each truffle is coated fully before placing it back on the baking tray. Repeat this process until all truffles are coated with chocolate.

11. Sprinkle cinnamon on top of the truffles as garnish. Place the baking tray inside the refrigerator for 30 minutes to an hour, or until the chocolate coating has set properly.

12. Transfer the truffles to a more convenient container and keep inside the fridge until ready to serve.

This recipe yields 20-25 apple pie truffles. You can always continue simmering the apples until they’re pureed, we just prefer the soft crunch that apple bits offer.

11. Mocha Cheesecake Truffles

Prep Time: 20 minutes

Cooking Time: 10 minutes

Level of Difficulty: 1

source: http://candy.about.com/od/chocolatetrufflerecipes/r/Mocha-Cheesecake-Truffles-Recipe.htm?utm_source=zergnet&utm_medium=tcg&utm_campaign=zergnet-test-406213

Procedure:

1. Place the 6 ounces of finely chopped bittersweet chocolate in a double boiler. Heat the chocolate, stirring constantly until the chocolate is completely melted and smooth. Set aside to cool.

2. In a small bowl, mix the instant espresso powder and warm water together until the espresso powder dissolves completely. Set aside.

3. Using an electric mixer on medium speed, combine the cream cheese, vanilla, salt until smooth.

4. Change to low speed and start adding the powdered sugar little by little until thoroughly incorporated. Bring the speed back up to medium and beat until the mixture is creamy and light.

5. Add the melted chocolate and espresso mixture. Process until all the ingredients are well combined.

6. Cover the bowl with plastic wrap, pressing down on it so that the plastic wrap touches the surface of the mixture. Place the mixture inside the refrigerator for 30 minutes to an hour, or until the mixture is firm enough to shape.

7. Take a baking tray and line it with wax or parchment paper. Set aside.

8. Remove the mixture from the refrigerator. Use a spoon to scoop out some of the mixture and shape them into small, 1-inch balls. Place each ball on the baking tray. Repeat this step until you’ve used up all the mixture. Place the tray inside the freezer for an hour or until the balls are somewhat frozen.

9. Break off the 16 ounces of milk chocolate into smaller pieces and place on a bowl. Pop the bowl into the microwave in 30-second increments, stirring the chocolate gently after each increment. Repeat until the chocolate is fully melted. Set aside to cool slightly.

10. Repeat the previous step with the white chocolate and the dark chocolate, with each type of chocolate stored in their own bowls.

11. Remove the balls from the freezer. Dip each truffle ball into the melted milk chocolate with the help of two forks. Make sure that the truffle is completely coated with chocolate before lifting it out of the bowl. Allow the excess chocolate to drip back into the bowl before placing the truffle back on the baking tray. Repeat this process for all the balls.

12. Take the melted white chocolate and drizzle diagonal lines on top of each truffle. Take the melted dark chocolate and drizzle more diagonal lines across the top of each truffle, this time in a different directions so that it crisscrosses with the white chocolate streaks. Do this while the original milk chocolate coating is still wet so that all three chocolates meld together nicely.

13. One all truffles have been coated with chocolate, place the baking tray inside the refrigerator for 15-30 minutes, or until the chocolate coating has set.

14. Once the chocolate is firm enough to be handled properly, you can now transfer the chocolate truffles to an airtight container.

15. Store inside the refrigerator until ready to serve.

This recipe yields 60 mouthwatering Mocha cheesecake truffles. The dipping part might feel complicated, but it’s okay. You don’t have to be neat about the patterns. The three chocolates should just meld together on their own, creating a marbled pattern.

Cream Cheese Tips and Tricks

Cream cheese is easy to work with once you know how to work with it. If at any point while you’re working on a chocolate truffle recipe cream cheese is not performing as advertised, here are some tips to help you out:

Conclusion

Hopefully, by now you’re completely enlightened about the wonders of cream cheese, especially when it comes to making delicious chocolate truffles. Because of the convenience it brings, there’s no reason why you can’t make truffles in your own home, even if you’re a beginner or have a full schedule.

Still thinking about it? No worries, another good thing about cream cheese is its stable shelf life. So while you’re still convincing yourself to undertake a chocolate truffle making project, go and buy tubs of glorious cream cheese at your local convenience store. Surely, before long those tubs will be taunting you and tempting you to get on your feet and start with any cream cheese chocolate truffle recipe featured in this post. If not, well they make very good spreads too. It’s up to you!