Peanut Butter Cheesecake Truffles are bite-sized delights: smooth peanut butter cheesecake mixed with chocolate chips and encased in a crisp chocolate shell. If you enjoy the classic chocolate-and-peanut-butter pairing, these truffles are a must-try. Their rich, creamy centers and crunchy coating make them irresistible.
Bite-Sized Peanut Butter Cheesecake Truffles
These truffles are rich, so make them small — a single bite delivers the perfect balance of creamy cheesecake, nutty peanut butter, and chocolate. The crunchy chocolate shell contrasts beautifully with the velvety filling, which includes chopped bittersweet chips for texture and depth.
Truffle Recipe
These luscious truffles make a thoughtful homemade gift, a festive party treat, or a special dessert for gatherings. They pair well with savory bite-sized offerings and work especially well for holidays, game-day treats, or as a Valentine’s Day present wrapped in a small box.
How to Make the Easiest Chocolate Truffles
This recipe uses just a few simple ingredients and straightforward steps. While coating the creamy cheesecake centers in melted chocolate can be a little messy, the effort is well worth the delicious result.
Peanut Butter Cheesecake Truffles
- Author: Vera Zecevic
Prep Time: 3 hours- Total Time: 3 hours
- Yield: 15 truffles
- Category: Dessert
- Method: Freezer
- Cuisine: American
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Peanut Butter Cheesecake Truffles combine silky peanut butter cheesecake with chopped chocolate chips and a crisp chocolate coating. These small treats are rich, satisfying, and perfect for sharing.
Ingredients
- 8 oz cream cheese
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 1/2 cup chopped bittersweet (or semi-sweet) chocolate chips
- 8 oz semi-sweet chocolate, coarsely chopped, for melting and dipping
Instructions
- Combine cream cheese, peanut butter, and powdered sugar. Beat on medium speed about 2 minutes until smooth, then fold in the chopped chocolate chips.
- Cover the mixture and refrigerate for 1–2 hours to firm up.
- Line a tray with parchment paper.
- Use a small scoop to portion the cheesecake mixture onto the parchment. Roll each portion between your hands to form smooth balls, keeping them small since they are rich. Place the tray in the freezer for 20–30 minutes to firm.
- Melt the chopped semi-sweet chocolate using a double boiler or microwave in short bursts, stirring until smooth. Let the chocolate cool slightly for about 5 minutes before dipping.
- Working in small batches, dip chilled cheesecake balls into the melted chocolate using a fork or toothpick to coat completely. Set each truffle on a parchment-lined tray. Work quickly so the filling stays firm—remove only a few truffles from the freezer at a time.
- If desired, reheat any remaining chocolate, transfer it to a small plastic bag, snip a corner, and drizzle over the set truffles for decoration.
- Store finished truffles in the refrigerator until serving.
Notes
This recipe was adapted from a version by Lyuba at Will Cook for Smiles. The truffles keep well refrigerated and make a lovely homemade gift when packed in small boxes.
