Description
No-bake cheesecake truffles with a creamy caramel center, dipped in rich chocolate and topped with graham cracker crumbs. An indulgent, bite-sized treat perfect for parties or gifting.
Ingredients
Units
Scale
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup graham cracker crumbs (plus extra for topping)
- 1/4 cup caramel sauce (thick consistency)
- 1 1/2 cups dark or semisweet chocolate chips
- 1 tablespoon coconut oil or butter (for melting chocolate)
Instructions
- In a mixing bowl, beat cream cheese until smooth.
- Add powdered sugar and vanilla extract; mix until fully combined.
- Stir in graham cracker crumbs to form a moldable dough.
- Scoop about 1 tablespoon of the mixture and flatten slightly. Add 1/2 teaspoon caramel in the center and fold dough around it to form a ball. Repeat with remaining dough.
- Freeze truffles for 20–30 minutes until firm.
- Melt chocolate chips with coconut oil or butter in a microwave or double boiler until smooth.
- Dip each truffle into melted chocolate, allowing excess to drip off, and place on parchment paper.
- Immediately sprinkle with extra graham cracker crumbs before chocolate sets.
- Chill truffles until firm. Serve cold or at room temperature.
Notes
- Use thick caramel sauce to avoid leaking.
- Truffles can be stored in the fridge for up to 5 days.
- Use a small cookie scoop for evenly sized truffles.
- Drizzle with white chocolate for extra decoration.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
