Peanut Butter Cheesecake Truffles
The idea for Peanut Butter Cheesecake Truffles began during Passover. I was going to my friend’s home for dinner and wanted to bring something new and different. I made one batch and happily watched everyone go back for ‘just one (or two or three) more’.
I had every intention of blogging about Peanut Butter Cheesecake Truffles during the holiday but then got sidetracked with Almond Cherry Cookies for Passover and Chocolate Hazelnut Rugelach for Sunday Supper’s ‘stuff, roll and wrap’ theme. Then, before I knew it the holiday had passed and I just HAD to blog about my video for Heavenly Cassata.
Now we are well past Passover but don’t be discouraged. Peanut Butter Cheesecake Truffles are delicious every single day of the year. You don’t even need a holiday to enjoy these.
I think what makes Peanut Butter Cheesecake Truffles so special is that they are a tad unusual. The peanut butter cheesecake center, which does have mini chocolate chips as well, is very soft. This is an advantage when eating but a bit of a challenge when dipping in melted chocolate. The key is to freeze the centers and work quickly.
Sprinkling a bit of sea salt over each truffle does a great job of bringing out the very best of each flavor. It just screams, WOW, when you put one in your mouth.
I highly recommend making a batch or two of Peanut Butter Cheesecake Truffles. They are easy enough to make and they freeze beautifully which works out quite well if you start thinking of your trips to the freezer as a form of exercise. Either that, or, padlock the freezer!
Watch it:
Pin it vertically: http://www.pinterest.com/pin/26106872815343394/
Pin it horizontally: http://www.pinterest.com/pin/26106872815343551/
| Peanut Butter Cheesecake Truffles | Print |
- 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
- Line a baking sheet with aluminum foil and set aside.
- 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.
- 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.
- Freeze for at least two hours or overnight.
- 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.
