Cheesecake Truffles


It’s time for your just desserts. Need a little finger food with flair?

The patty shape of this recipe makes it super fun. You can, however, elect to roll the desserts into small ball shapes instead (see image below).

A bit of sour cream make these cheesecakey bits of believability.

Cheesecake Truffles
Totally induction friendly, this recipe is sinfully delicious and perfectly legal.

8 ounces full fat cream cheese, chilled
¼ cup sugar’s worth of replacement sweetener
¼ cup full fat sour cream, chilled
½ tsp sugar free vanilla

1. Mix ingredients in a bowl until blended.
2. Using a melon baller or a small spoon, roll mixture into 1” balls.
3. Place on parchment paper.
4. For patties (as pictured above), gently flatten balls with a smooth-bottomed glass
5. Refrigerate for an hour to set. Roll in chocolate glaze (below):

Chocolate glaze:
6 Tbsp unsweetened cocoa powder
4 Tbsp equivalent sugar substitute
4 Tbsp butter
4 Tbsp heavy white cream

1. On the stove over medium heat, bring cream, sweetener and butter to a boil.

2. Place chocolate in separate bowl.
3. Pour hot cream/butter mixture over chocolate.

4. Let sit for 5 minutes.
5. Stir.
6. Place cooled dessert on baking rack over a cookie sheet to catch drippings.
7. Pour ganache over dessert and refrigerate. It is absolutely important dessert is thoroughly cooled or the ganache will have a dull texture.
8. Chill for 2 hours. Keep refrigerated to store.

Makes 16 cheesecake balls.

Serves 4.

Nutritional Information per entire recipe: Calories: 1465, Carbohydrates: 39 g, Fiber: 12g, Net Carbohydrates: 27 g, Fat: 142g, Protein: 15g

Nutritional Information per 4 bites: Calories: 350, Carbohydrates: 10 g, Fiber: 3g, Net Carbohydrates: 7 g, Fat: 30g, Protein: 4g

Nutritional Information per single dessert: Calories: 90, Carbohydrates: 2.5 g, Fiber: .75g, Net Carbohydrates: 1.5 g, Fat: 7.5g, Protein: 1g

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Comments

  1. 1. This looks amazing! I'm totally making some this weekend.

    2. I think in step #1 for the chocolate glaze, you said "sour cream" instead of "heavy cream". :)

  2. Your Lighter Side says:

    Thanks for the catch! Let me check again. You're the best!

  3. I swear, I find at least five more recipes to print off from your blog every time I visit! I really love this site. If I could only eat what I find on this blog for the rest of my life, I'd be just fine :)

    Can't wait to try this recipe. Thank you for being awesome! :)

  4. Your Lighter Side says:

    Thank you for being kick hiney, too, Lucy!

  5. Oh yeah, these look good! May I link to them on my 'recipes to try' page? Pretty please?

  6. Your Lighter Side says:

    I'd be honored, Dawn! I totally don't mind links to my site; in fact, I appreciate them! I am so stoked you think it's a recipe to try! Thank you!

  7. I'm halfway through making these and after having tasted the filling, I am drooling! next step: choooocolate.

  8. These are impossible to resist! I just wish I could get them rounder. But hey! More surface for the chocolate to stick to.

  9. Your Lighter Side says:

    Your dessert sounds so delicious!

  10. Ok, I had a problem. My chocolate was not thin enough to do a good job of enveloping the goodies. So mine have chocolatey blobs on top. Was using powdered Splenda the wrong way to go? PS – they were still delicious!

  11. Your Lighter Side says:

    That's a good question! It does take more Splenda to sweeten the same amount as more potent sweeteners (like Truvia), so it could be more dry. In that case, I would likely add a bit more cream and butter the next time.

  12. littlebigdirector says:

    I am so excited to make these, but I'm a little confused about the carb count in the nutritional info. The numbers are the same for the whole recipe as well as per serving. And looking over the ingredients, I can't see how 4 of them would be 27 carbs! Is that a typo? Thanks for all your hard and yummy work!

  13. Your Lighter Side says:

    Hey there! I re-ran the numbers and amended the blog. Sorry for the oopsie! Here they are:

    Nutritional Information per entire recipe: Calories: 1465, Carbohydrates: 39 g, Fiber: 12g, Net Carbohydrates: 27 g, Fat: 142g, Protein: 15g

    Nutritional Information per 4 bites: Calories: 350, Carbohydrates: 10 g, Fiber: 3g, Net Carbohydrates: 7 g, Fat: 30g, Protein: 4g

    Nutritional Information per single dessert: Calories: 90, Carbohydrates: 2.5 g, Fiber: .75g, Net Carbohydrates: 1.5 g, Fat: 7.5g, Protein: 1g

  14. Angela @ Off the Hook says:

    These are wonderful little treats. I made some this evening because the rest of the family will be eating cake and ice cream to celebrate my son's 19th birthday. My chocolate mixture was on the thick side but it worked out, I just more or less iced the cheesecake part than drizzled it but it works for me. Thanks for recipes like this that are a wonderful alternative to traditional sweets.

  15. Your Lighter Side says:

    I am so glad the recipe worked out for you and LOVE your pre-planning. Happy Birthday to your son in his 19th year! Mine just turned 19 as well… Time flies…

  16. I might be crazy, and I know its been several months since you posted this truffle recipe, but for the glaze, I don’t see what step I’m supposed to incorporate the sugar substitute. Am I supposed to add it to the boiling cream or the chocolate?

    • Sorry, I actually meant for the glaze! It has 4 tbsp of sugar substitute but I don’t see where to add it?

    • Wait. You said “for the glaze”… Sorry about that! For the glaze, add the sweetener either in with the liquids on the stove so they can dissolve, or add them to the chocolate if they don’t react well to excessive heat. If you add to the chocolate, make sure the sweetener is powdered so it dissolves quickly. You don’t want a grainy glaze.

  17. I’m making these now, for a dinner party tonight!

  18. my fiance has been craving sweet things. I cant wait to surprise him with this after he gets home from work. Thanks for sharing!!

  19. Your recipes are absolutely amazing – thank you so much for sharing. I tried this one this afternoon. Unfortunately, for some reason unbeknownst to me, my mixture never set, ever after 2 hours in the fridge. Maybe I could have added the balls to the freezer instead? Anyways, I’ll be having the crock pot pizza with zucchini fries tonight – and a slightly runnier version of this for dessert. =) Best wishes from England, Jess x

    • I’m sorry yours never set up! Maybe I keep my fridge slightly colder? It’s also more arid here, so maybe drier air helps them harden up faster. The freezer was a brilliant move!

  20. 2. Place chocolate in separate bowl. Do you mean the cocoa powder?

  21. These are great! For a variation I added almond extract instead of vanilla. I like things sweet so I doubled the sweetener in the truffle recipe ( I used half splenda, half erythritol) and also doubled the cream in the chocolate glaze. I set the truffles in the freezer, then dropped them first into the glaze to cover them, and then rolled them in almond bits.

  22. These look amazing. However, I don’t see chocolate or cocoa on the induction list. am I missing something?

Trackbacks

  1. [...] For the frosting/Icing I used a recipe from another blog and added 1 teaspoon peppermint extract to it as well. For the recipe for the icing click here.  [...]

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