Cream Cheese Truffles

• Baking & Spices

  • 2 1/2 cups Powdered confectioner's sugar
  • 1 tsp Vanilla extract
  • 1 White chocolate

• Snacks

  • 3/4 cup Graham cracker crumbs

• Dairy

  • 4 tbsp Butter
  • 1 8 oz. package Kraft philadelphia cream cheese

• Other

  • 2 cups Dark or semi-sweet chocolate chips or coating, for dipping

Found on craftycookingmama.com

Description

Ingredients

• 8 oz. package Kraft Philadelphia Cream Cheese, softened
• 4 tablespoon butter, softened
• 1 teaspoon vanilla extract
• 2½ - 3½ cups powdered confectioners sugar
• ¾ cup graham cracker crumbs (approx 10 crackers)
• 2 cups dark or semi-sweet chocolate chips or coating, for dipping
• white chocolate, red & green colored chocolate, sprinkles

Directions

• In a mixing bowl, beat together cream cheese, butter and vanilla.
• Mix in graham cracker crumbs and powdered sugar. I add the powdered sugar in ½ cup at a time until I reach desired consistency. 2½ cups will give you a lighter & creamier filling - 3½+ will give you a stiffer filling. I used 3 cups.
• Cool in fridge for an hour or two.
• After truffle center is firm enough to work with, scoop out tablespoon sized rounds and drop onto a cookie sheet lined with parchment paper. The cheesecake filling is sticky to work with, so I recommend using a cookie scoop.
• Place cookie sheet with truffles in freezer. Allow to set up, about 2 hours.
• Melt chocolate - either by short bursts in the microwave (30 seconds, stir, 30 seconds, stir - repeat until melted) or by the bain marie method.
• Dip cheesecake centers into melted chocolate. I use two forks to dip, roll, shake and remove.
• Place chocolate coated truffle back on cookie sheet. Repeat with remainder.
• If decorating with candy sprinkles, do so before chocolate sets up. I dip and sprinkle each truffle one at a time.
• Place chocolate covered truffles in fridge until chocolate has set. This doesnt take too long.
• Set up your decorations, melt down white & colored chocolates.
• Drizzle chocolates over truffles, or decorate how you prefer.
• Place each truffle in a mini baking cup. These truffles must be refrigerated. Enjoy 🙂