Truffles & Candy | No-Bake Desserts
Almond Cheesecake Truffles
These creamy almond cheesecake truffles are so addictive. They combine nutty almond flavour with zesty freshness of lemons. Everyone will adore these small bites!
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This recipe makes 24 both attractive and delicious truffles which will impress your family and friends. Dark chocolate coating complement great with the smooth filling made of cream cheese, cookie crumbs, white chocolate and toasted almonds.
These truffles make an attractive gift if wrapped in cellophane paper. Our chocolate truffles with look pretty served on this elegant ceramic platter. Let's see how to make these creamy truffles.
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How to make almond cheesecake truffles
Making these truffles takes some effort and time but you will be rewarded with amazingly delicious treats. First prepare all the ingredients:
- CREAM CHEESE: Take it from the freezer to get to the room temperature and easier blend with rest ingredients.
- DIGESTIVE COOKIES: For these truffles we need to turn cookies into fine crumbs. You can do this using a food processor - this is easiest way but you can also place them in a plastic bag and crush with a rolling pin.
- ALMONDS: Toast them in the oven or on the stove until fragrant and lightly brown then process in a food processor until finely chopped. They add some crunch to the truffles and great nutty flavour. These small glass jars are ideal for storing the nuts.
- WHITE CHOCOLATE: Broke chocolate into smaller pieces and melt in a double boiler. Be careful when melting, as this chocolate burn easily. White chocolate smooth out the filling.
- AMARETTO LIQUEUR: Adds sweet and subtle almond flavour to the truffles.
- LEMON JUICE and LEMON ZEST: Both adds zesty refreshing flavour to the truffles.
First beat cream cheese and white chocolate (melted) in a medium bowl, then add cookie crumbs and almonds (toasted and finely chopped) and beat until you get homogenous mixture. Add a dash of Amaretto, lemon juice and zest and beat again.
Our truffle mixture is now ready - but it has to be cooled in the fridge for 30 minutes. Now, roll the mixture into small balls and place in the freezer for 20 minutes. Once the balls are firm they are ready for the final step - dipping into the melted dark chocolate.
Dipping truffles into melted chocolate
For the coating use quality dark chocolate with at least 55% cocoa solids. Use any brand you are familiar with and usually use in your chocolate desserts. For successful dipping, melt the chocolate in a double boiler until smooth.
Once it's melted, drop each truffle into the chocolate, swirl all around using a fork, then with a help of another fork pick up truffle, wait until the excess of chocolate to drip off and place truffles on a small tray lined with aluminium foil.
If the chocolate becomes too thick, melt again. Sprinkle truffles with some finely chopped almonds and place in the fridge to set.
Storing almond cheesecake truffles
It's the best to keep the truffles in a storage container between sheets of baking paper and store in the fridge for about 1 week. For the best texture and flavour take out from the fridge 30 minutes before serving.
Freeze for up to 2 months, then defrost overnight in the fridge.
Looking for more truffle recipes? Check these out:
Almond Cheesecake Truffles
SERVES: 24 truffles
COOKS IN: 1 hour plus cooling time
For the truffles
- 160g digestive cookies
- 50g almonds (1/3 cup) , toasted
- 120g cream cheese (1/2 cup), soften to room temperature
- 100g white chocolate (3.5 ounces)
- 2 tablespoons Amaretto liqueur
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon lemon zest, finely grated
For the coating
Shop kitchen essentials for this recipe:
- Broke the cookies into smaller pieces and blitz in the food processor until you get fine crumbs.
- Blitz toasted almonds in the food processor until you get fine crumbs.
- Broke white chocolate, place in a heatproof bowl and place over a pan of simmering water. Stir until completely melted. Set aside.
- Combine in a medium bowl cookie crumbs and toasted chopped almonds (leave some for the decoration).
- Using an electric hand mixer beat the cream cheese in a large bowl for a minute. Add melted white chocolate, Amaretto, lemon zest and juice and beat for another minute. Add half cookie/almond mixture and beat on a low speed until combined. Add the rest and beat again shortly. The mixture should be soft and thick. Place the mixture into the fridge for 30 minutes to firm slightly.
- Using a teaspoon, scoop the mixture and roll into small balls. Place them on a small tray lined with aluminium foil. Place in the freezer for about 20 minutes.
- For the coating, place dark chocolate into a heatproof bowl and set over a pan of gently simmering water. Stir using a silicon spatula until melted and smooth. Leave for 1-2 minutes before dipping truffles.
- Take the balls from the freezer and using two forks or a dipping tool dip each into melted chocolate. When lifting the truffles out of the chocolate, excess the chocolate. Place them back on the tray then top with some finely chopped almonds for decoration. Place truffles back to the tray and keep in the fridge before serving.