White Chocolate Cheesecake Truffles

White Chocolate Cheesecake Truffles

Product Code: R0114

This luscious winning recipe is from Lori Webb of Heber Springs, Arkansas

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RECIPE TIP: Try using Milk Chocolate Wafers instead of the Vanilla for Chocolate Cheesecake Truffles.

INGREDIENTS

1 pound Vanilla Flavored White Chocolate Candy Wafers
2/3 cup heavy cream
8 ounces softened cream cheese
1 1/2 cups (we used 2 cups) powdered sugar
1 teaspoon LorAnn Cheesecake Super Strength Flavoring
1 pound Milk Chocolate Candy Wafers
A few drops LorAnn Irish Cream Super Strength Flavor
Crushed Graham crackers

DIRECTIONS

  1. Chop Vanilla candy wafers and place in a large bowl. Heat cream to near boil and pour over chopped wafers to melt. Add softened cream cheese, powdered sugar, and cheesecake flavoring. Beat until smooth and creamy. 
  2. Chill in freezer until able to form into balls, about 1 hour. 
  3. Remove from freezer and form into small, 1" size balls. Chill again while melting chocolate topping. 
  4. Melt the Milk Chocolate wafers according to package directions and add a few drops of the Irish Cream Flavoring. 
  5. Remove balls from freezer (we rolled each ball in powdered sugar). 
  6. Drizzle** with melted chocolate wafers, or dip centers completely in chocolate if desired. Top with graham cracker crumbs before chocolate coating hardens. 

Makes about 50 truffles. Store covered, in refrigerator until ready to serve.

**If chocolate is too thick, thin with a tablespoon or more of solid shortening. Reheat as necessary to melt wafers and shortening.

White Chocolate Cheesecake Truffles


White Chocolate Cheesecake Truffles
By
This luscious winning recipe is from Lori Webb of Heber Springs, Arkansas
Ingredients
  • 1 pound Vanilla Flavored White Chocolate Candy Wafers
  • 2/3 cup heavy cream
  • 8 ounces softened cream cheese
  • 1 1/2 cups (we used 2 cups) powdered sugar
  • 1 teaspoon LorAnn Cheesecake Super Strength Flavoring
  • 1 pound Milk Chocolate Candy Wafers
  • A few drops LorAnn Irish Cream Super Strength Flavor
  • Crushed Graham crackers
1. Chop Vanilla candy wafers and place in a large bowl. Heat cream to near boil and pour over chopped wafers to melt. Add softened cream cheese, powdered sugar, and cheesecake flavoring. Beat until smooth and creamy.2. Chill in freezer until able to form into balls, about 1 hour.3. Remove from freezer and form into small, 1" size balls. Chill again while melting chocolate topping.4. Melt the Milk Chocolate wafers according to package directions and add a few drops of the Irish Cream Flavoring.5. Remove balls from freezer (we rolled each ball in powdered sugar).6. Drizzle** with melted chocolate wafers, or dip centers completely in chocolate if desired. Top with graham cracker crumbs before chocolate coating hardens.**If chocolate is too thick, thin with a tablespoon or more of solid shortening. Reheat as necessary to melt wafers and shortening.*Store covered, in refrigerator until ready to serve.
Prep time:
Cook time:
Total time:
Yield: Makes about 50 truffles.
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Suzie The Foodie From Canada
Did not work
December 8, 2018
I added the extra icing sugar like you noted because I was not convinced it would set and sure enough, it wasn't enough at all. I tried to freeze it so I could make truffles in molds. Nope. Just pink soup. Totally disappointing. Made this for my sister's birthday and now have to just throw it out.
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