Comida Kraft
Recipe Box

No-Bake Cheesecake Truffles

Prep Time
Total Time

20 servings, 2 truffles each

Enjoy the soft and creamy texture and taste of Philly cream cheese in our No-Bake Cheesecake Truffles. Whip up a batch of these luxurious truffles to share with friends and family.

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What You Need

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Make It

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  • Beat cream cheese, butter and vanilla in medium bowl with mixer until blended. Gradually add 3/4 cup sugar, mixing well after each addition.
  • Freeze 2-1/2 hours. (Dough will still be slightly soft and sticky.)
  • Sprinkle hands with some of the remaining sugar. (This will help prevent dough from sticking to your hands.) Use to shape cream cheese mixture into 40 balls, using about 1 rounded tsp. cream cheese mixture for each ball and sprinkling hands with remaining powdered sugar as needed. Place in single layer in shallow pan. Refrigerate 15 min. or until firm.
  • Melt chocolate as directed on package. Dip bottom halves of cheese balls, 1 at a time, into graham crumbs; place, crumb sides down, on waxed paper-covered plate. Drizzle with melted chocolate. Refrigerate 15 min. or until firm. Keep refrigerated until ready to serve.

Size Wise

Cheesecake truffles are rolled in graham crackers for a sweet treat that is perfect for gift-giving or for serving on a special occasion.


Substitute your favorite ingredients, such as finely chopped Halloween candy bars, for the graham crumbs.


The cream cheese mixture can be frozen up to 24 hours before shaping into balls. For best results, let cream cheese mixture stand at room temperature 10 min. or until slightly softened before shaping into balls and continuing as directed.


  • 20 servings, 2 truffles each

Nutritional Information

Serving Size 20 servings, 2 truffles each
Calories 90
Total fat 7g
Saturated fat 4g
Cholesterol 20mg
Sodium 65mg
Carbohydrate 7g
Dietary fiber 0g
Sugars 6g
Protein 1g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from My New Favorite Treat I absolutely love this recipe. No bake cheesecake recipes really make my day. The fact that they're bite sized pieces of heaven made it more perfect. Yes I admit shaping the balls were a bit difficult because of melting but I just popped it back in the freezer and it helped. I substituted graham cracker crumbs for the crushed graham cracker because I try to make it as easy as possible and I like the even texture but that's just my preference. I made these as an addition to my Christmas baked gifts and it's been nothing but rave reviews. I am actually on my 2nd double batch tonight.
Date published: 2016-12-29
Rated 5 out of 5 by from Easy & delicious Made these for a work "treat day" and they were a huge hit!
Date published: 2016-12-08
Rated 2 out of 5 by from Disappointing I really wish that I had read the reviews before I wasted my time & ingredients. I too feel like an ingredient was omitted or not the correct amount. These never were able to be formed into balls, they were way to sticky. I even left them in the freezer overnight. I finally spooned them onto wax paper & put them in the fridge, but then what to do with them! They were stuck to the paper. Ended up throwing them in the garbage (I did taste one before I trashed them & the taste is delicious). I normally am very pleased with Kraft recipes, but not this one.
Date published: 2016-12-19
Rated 5 out of 5 by from Delicious and easy! I always read reviews when I want to make something new. Saw that a lot of folks had trouble stating they didn't get firm enough to roll. Here's what I did... Use a metal mixing bowl and gloves. Don't overwork them (try to roll the perfect ball) it will heat them up and they will get too soft. The gloves made it that much easier to roll and by the time I was done, the bottom of the bowl was still ice cold. That being said, I breezed right through the whole bowl without having to put it back in the freezer.
Date published: 2016-12-17
Rated 2 out of 5 by from Ingriedents Made the cheesecake truffles and could not form them into a ball - followed the recipe exactly as stated - is there an ingriedent missing - please reply as I would like to try it again. Thank you!
Date published: 2016-11-25
Rated 2 out of 5 by from Not so simple I thought that for sure I could do this, after all I make real cheesecakes from scratch (when I have time, PERFECTLY.. The mixture would not form balls (made the mix according to the instructions & left it in longer because it wasnt set).. Once I made my "globs" I put them in the fridge as instructed for 45minutes before they "set".. did everything else & once again left them in the fridge much longer than instructed.. Only to be SEVERELY disappointed when I tasted them.. I ate 1, it tasted like a glob of cream cheese :( My son & husband seem to like them though......
Date published: 2016-12-23
Rated 1 out of 5 by from Not so easy This sounded really simple, a no brainer, but I could not get the cream cheese mixture to set firm enough to work with to form into a ball. I waited the hour, too soft. I waited 2 hours, still too soft. Something has to be missing from the recipe for all of us who have reviewed the recipe to say the same thing.
Date published: 2016-11-29
Rated 3 out of 5 by from No bake cheesecake truffles These taste great but they are way too soft to even pick up without them squishing. Im thinking you should add more powdered sugar?
Date published: 2016-11-28
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