Peanut Butter Cheesecake Truffles
Author: Betsy Cohen
Prep time: 40 mins
Total time: 40 mins
  • 8 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • ¾ cup confectioners sugar
  • 1 teaspoon vanilla extract
  • ¾ cup miniature chocolate chips
  • 2½ cups semisweet or bittersweet chocolate, melted and partially cooled
  • sea salt for sprinkling
  1. Line a baking sheet with aluminum foil and set aside.
  2. Place the cream cheese, peanut butter, confectioners sugar and vanilla into a large mixing bowl. Mix until well blended, initially turning the mixer on/off and then increasing the speed once the ingredients stay together so that the sugar does not go flying everywhere. Add the mini chocolate chips.
  3. Use a small cookie dough scoop (about 2 teaspoons) to scoop the filling onto the prepared pan. For smaller truffles, use a smaller measuring spoon. Roll the filling between the palm of your hands to shape into a smooth ball.
  4. Freeze for at least two hours or overnight.
  5. Working quickly, dip the filling into the melted chocolate and then sprinkle with sea salt. You will need to sprinkle the salt after each chocolate is dipped because the chocolate will set very quickly from the frozen filling.
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