Give your family the best holiday surprise ever with these Red Velvet Cheesecake Truffles. Simply dip cheesecake balls in sweet, melty white chocolate.
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
1/4 tsp. red food coloring
2 Tbsp. plus 1 tsp. unsweetened cocoa powder, divided
2 pkg. (4 oz. each) BAKER'S White 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, food coloring and 2 Tbsp. cocoa powder; 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 white 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 cocoa powder.
Refrigerate 1 hour or until firm.
Red velvet 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 17g
Dietary Fibers 0g
* 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.