No Bake Cheesecake Truffles (3 ways)

No Bake Cheesecake Truffles (3 ways) requires around 1 hour from start to finish. One serving contains 191 calories, 2g of protein, and 13g of fat. For 47 cents per serving, you get a hor d'oeuvre that serves 20. This recipe from Crazy for Crust has 267 fans. A mixture of graham cracker crumbs, water, cream cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. Taking all factors into account, this recipe earns a spoonacular score of 8%, which is improvable. If you like this recipe, you might also like recipes such as No-Bake Cheesecake Truffles, No Bake Meyer Lemon Cheesecake Shots {Two Ways} #SundaySupper, and Sugar-Free No Bake Raspberry Cheesecake Truffles.

Servings: 20

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the truffle base:Beat cream cheese until smooth using a hand mixer. Mix in the sugar, extract, and graham cracker crumbs.Line a cookie sheet with wax or parchment paper. Scoop 1 tablespoon size balls of the cheesecake mixture onto the cookie sheet.If youre making the graham coated truffles, continue without chilling. Freeze the cookie sheet of naked truffles for about 30 minutes if youre making the chocolate covered truffles or fried truffles.To make graham coated truffles: roll each truffle in a bowl of graham cracker crumbs. Roll between the palms of your hand to make a uniform ball, then roll in the bowl again. Chill until theyre not too soft, about 30 minutes.To make chocolate covered truffles: melt chocolate according to package directions. I like melting the chocolate in a disposable paper bowl for easy cleanup. Dip each truffle in the chocolate and tap off the excess, then place on a wax paper lined cookie sheet. Sprinkle with colorful sprinkles. Chill to set, about 10-20 minutes.To make the fried truffles: place oil in a deep 3 or 4 Qt pot and attach a candy thermometer to the side. Heat on medium heat until the oil reaches 350F. Meanwhile, whisk the pancake mix and water until smooth. Let it sit until the oil is ready. Place a paper towel on a cookie sheet and place the flour in a small bowl. Once the oil is ready, roll each truffle in the flour, then dip in the batter. Use two spoons to carefully get the truffle into the hot oil without splattering. Cook for just a few minutes, 2-3 at a time, rolling themwith a spoon to make sure they get evenly cooked, until they are golden brown. Remove from the oil with a slotted spoon to the paper towels. Once theyre done, serve topped with powdered sugar.Store chocolate covered truffles or graham coated truffles in the refrigerator for up to 4 days. Eat fried truffles while warm, or at least the same day they are fried.

 

Step by step:

1. Make the truffle base:Beat cream cheese until smooth using a hand mixer.

2. Mix in the sugar, extract, and graham cracker crumbs.Line a cookie sheet with wax or parchment paper. Scoop 1 tablespoon size balls of the cheesecake mixture onto the cookie sheet.If youre making the graham coated truffles, continue without chilling. Freeze the cookie sheet of naked truffles for about 30 minutes if youre making the chocolate covered truffles or fried truffles.To make graham coated truffles: roll each truffle in a bowl of graham cracker crumbs.

3. Roll between the palms of your hand to make a uniform ball, then roll in the bowl again. Chill until theyre not too soft, about 30 minutes.To make chocolate covered truffles: melt chocolate according to package directions. I like melting the chocolate in a disposable paper bowl for easy cleanup. Dip each truffle in the chocolate and tap off the excess, then place on a wax paper lined cookie sheet. Sprinkle with colorful sprinkles. Chill to set, about 10-20 minutes.To make the fried truffles: place oil in a deep 3 or 4 Qt pot and attach a candy thermometer to the side.

4. Heat on medium heat until the oil reaches 350F. Meanwhile, whisk the pancake mix and water until smooth.

5. Let it sit until the oil is ready.

6. Place a paper towel on a cookie sheet and place the flour in a small bowl. Once the oil is ready, roll each truffle in the flour, then dip in the batter. Use two spoons to carefully get the truffle into the hot oil without splattering. Cook for just a few minutes, 2-3 at a time, rolling themwith a spoon to make sure they get evenly cooked, until they are golden brown.

7. Remove from the oil with a slotted spoon to the paper towels. Once theyre done, serve topped with powdered sugar.Store chocolate covered truffles or graham coated truffles in the refrigerator for up to 4 days. Eat fried truffles while warm, or at least the same day they are fried.

Nutrition Information:

covered percent of daily need