My Cookies and Cream Cheesecake Cupcakes has been one of the most popular posts of the year. I mean, who doesn’t love cookies and cream, and cheesecake, and cupcakes.
Not only have they been popular with my readers, they have been popular in our house too. In fact I’ve made them several times at my husbands request, and I’ve only been too happy to acquiesce since I have a soft spot for cookies and cream too.
So when it came to make my Christmas truffles I thought I’d try my hand at Cookies and Cream Cheesecake Truffles.
A thin coating of chocolate surrounds a soft, melt in your mouth cookies and cream cheesecake filling. And boy are they good. Really good! They’re so good you’ll find it hard to stop popping them in your mouth.
These Cheesecake Truffles also make wonderful Christmas gifts. Just make a double batch otherwise, they might disappear before you have a chance to gift any to friends.
Cookies and Cream Cheesecake Truffles
Ingredients
- 250 g of cream cheese
- 200 g of chocolate cookies finely crushed
- 1/2 cup of icing sugar powdered
- 200 g of dark chocolate roughly chopped
Instructions
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While the cream cheese is still cold from the refrigerator place it in the bowl of an electric mixer fitted with a paddle attachment and beat for a minute until softened. Switch the mixer to it's lowest speed and add the powdered sugar and beat until combined and the mixture is smooth and creamy. Switch the mixer off and fold through 150g of the crushed cookies using a spoon. Refrigerate the mixture for at least an hour, preferably two.
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Place the remaining 50g of crushed cookies into a small shallow bowl and line a baking tray with non stick baking paper. Remove the mixture from the refrigerator and roll into rough balls before rolling in the crushed cookies. Roll the mixture again in between the palm of your hands and place on the baking paper. Rolling the crushed cookies helps get the surface somewhat smooth, but given the mixture is quite soft it will be difficult to form perfect balls. Refrigerate for 30 minutes to an hour.
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Melt the dark chocolate in a bowl over a saucepan of simmering water, or in the microwave. Using two forks, or a chocolate dipper if you have one, dip the cheesecake mixture in the melted chocolate and use the forks to remove the truffle from the chocolate. Tap the fork to remove excess chocolate and place back on the baking paper to set. Sprinkle with remaining cookies crumbs.
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Refrigerate until set and then store in a sealed container.
Recipe Notes
Truffles should last a week in the refrigerator.... that is unless you eat them first!
About to share this with everyone I know. This looks too good to be true..
Thankyou for the truffles recipe. They were easy to make and went down a treat on Christmas Day! I will be making them again and again. Delicious Everyday!
Thankyou for this recipe! Easy to make and they went down a treat on Christmas day. I will be making them again and again!!! Delicious Everyday!!!
Made these the other day for a family Christmas thing – they were fantastic! They looked great and tasted amazing – everyone loved them. Thanks for sharing the recipe 🙂
You’re welcome 🙂 I’m so glad you enjoyed them Cheryl!! I’ll definitely be making another batch when we get home from our Christmas holidays.
Looks awesome, wish I could make these as good as you and not make a mess of the kitchen! Hope you have a wonderful Christmas!
It look so delicious.Love it very much.Perfect for the holidays!!!
You had me at cookies and cream! They look so delicious!
Just catching up on your posts but headed to this one first as it looks DELICIOUS. I love cookies and cream, love truffles and love making homemade gifts for people at Christmas so these are absolutely perfect.
So decadent yet only a few ingredients. It’s such a lovely gift idea and one that older children could help with too. Thanks for sharing!
Hmm… I have all the ingredients to make these right now. To go to bed or to make cookies and cream cheesecake truffles? Oh the dilemma!
This looks like a delicious recipe and gorgeous Christmas present too. All that needs to be replaced for a gluten free version is the chocolate cookies – Woolworths has a good Macro range of chocolate cookies that could be substituted here for any Aussie readers 🙂
Thanks for sharing that gluten free tip Julia. Merry Christmas 😀
What a clever idea and what perfect little bites of cheesecake!
Oh yum! A friend of mine makes something very similar to these and they always disappear – fast!
Lovely truffles! They would not last long at my place…
Cheers,
Rosa
I love cookies and cream, gorgeous truffles!
They sound awesome and look yum! And, Jennifer my husband agrees with yours that the Cookies and Cream Cheesecake Cupcakes are just great. Thank you for the recipe.
They’re like little bites of cookies and cream cheesecake – they look absolutely heavenly! Thank you for sharing this recipe, I would love to give it a try for this Xmas 😀