Pistachio White Chocolate Cheesecake Truffles
These delightful truffles feature a creamy cheesecake center, coated in rich white chocolate and crunchy pistachios. Perfect for a sweet treat or an elegant dessert.
Equipment
- large mixing bowl
- baking sheet
- parchment paper or silicone mat
- small cookie scoop
- microwave-safe bowl
Ingredients
Cheesecake Truffles
- 8 oz full-fat block cream cheese softened to room temperature
- 1/2 cup powdered sugar confectioners' sugar
- 1/2 teaspoon almond extract
Coating
- 1 cup white chocolate chips or baking bar melted
- 1/2 cup finely chopped roasted pistachios
Instructions
Cheesecake Preparation
- In a large mixing bowl, beat the softened cream cheese until it is smooth and without lumps.
- Gradually add the powdered sugar and almond extract, beating until the mixture is light, fluffy, and well combined.
Chilling and Rolling
- Cover and refrigerate the cream cheese mixture for 30 minutes to an hour to firm it up.
- Line a baking sheet with parchment paper or a silicone mat, then roll the chilled mixture into 1-inch balls using a scoop or your hands.
- Place the rolled truffles on the baking sheet and freeze for 15-20 minutes to facilitate easier coating.
Coating and Finishing
- Melt the white chocolate in a microwave-safe bowl in 30-second intervals until smooth, stirring between intervals.
- Dip each truffle into the melted white chocolate, allowing any excess to drip off.
- Immediately roll the coated truffle in the finely chopped roasted pistachios to cover it completely.
- Return the coated truffles to the baking sheet and refrigerate for at least 30 minutes, or until the chocolate coating is firm.
- Store the truffles in an airtight container in the refrigerator for up to 5-7 days.
Notes
For best results, ensure the cream cheese is fully softened for a smooth mixture and the truffles are well-chilled before coating to prevent melting.