Treat family and friends to these Lemon-Chocolate Cheesecake Truffles. These creamy, chocolatey truffles with a touch of lemon are extra festive.
What You Need
Original recipe yields 12 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup graham cracker crumbs
1/4 cup powdered sugar
1-1/2 tsp. zest and 1 Tbsp. juice from 1 lemon, divided
2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, broken into small pieces
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Let's Make It
Beat cream cheese in large bowl with mixer until creamy. Add graham crumbs, sugar, lemon juice and 1 tsp. lemon zest; mix well.
Scoop cream cheese mixture into 24 (1-inch) balls, using about 1 Tbsp. cream cheese mixture for each ball. Place on waxed paper-covered baking sheet. Freeze 10 min.
Melt chocolate as directed on package. Dip cream cheese balls, 1 at a time, into melted chocolate, turning until evenly coated with chocolate. Return to baking sheet; sprinkle with remaining zest.
Refrigerate 1 hour or until firm.
Truffles make a sweet treat that is perfect for gift-giving or for serving on a special occasion.
If necessary, re-roll each partially frozen cream cheese ball into round ball before dipping in the melted chocolate. Since the cream cheese balls will soften quickly at room temperature, remove them from the freezer in small batches before dipping in chocolate as directed.
How to Evenly Portion the Cream Cheese Mixture
Use a small cookie scoop to evenly portion the cream cheese mixture for each truffle.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 2 truffles each
* 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.