Help   New User: 
   Welcome       Submit a Recipe       View All Recipes       Vote on Recipes       Winners       Registration   
Please note the following:
 1 Voting is no longer available for round 1
 2 You must be logged in to comment. If you are a new user, go to the registration tab to register. If you are an existing user, login above.
View Gallery View Slideshow
13 of 27
<< First   < Previous   
Slideshow   Off Fast Medium Slow
   Next >   Last >>
This is a fun and easy candy to throw together for your holiday party!
Title:  Peppermint Bark Cheesecake Truffles
Description:  Ingredients:

For the filling:
1 pkg cream cheese, slightly softened
5 candy canes
1/4 cup confectioner's sugar
1 cup (appx. 6 large) ground graham crackers
1/4 cup white chocolate chips, chopped

For the coating:
2 cups of white chocolate chips or almond bark
1/2 cup of semi-sweet or milk chocolate chips
2 crushed candy canes


1. With a spatula, whip up the cream cheese to a stirrable consistency.
2. Using a food processor, grind 3 of your candy canes to a powder. Stir the ground candy canes, powdered sugar and ground graham crackers into the cream cheese with a spatula until everything is well-incorporated.
3. Place the last two candy canes in a quart sized plastic ziploc bag, and using a heavy bowl, crush up the candy canes into small pieces (not quite a powder, since you want these to add a bit of a crunch to your truffles). Add the candy canes, along with the chopped white chocolate to your cream cheese truffle mixture.
4. Chill the mixture well, for four hours or overnight.
5. When ready to assemble the truffles, divide the mixture into tbsp. sized balls and put the balls on a cookie sheet. By the time you're done making the truffle balls, the mixture probably warmed up a bit, so place the cheesecake balls in the freezer for 5-10 minutes to firm up.
6. In the meantime, melt your white chocolate for the coating (either in the microwave or with a double boiler).
7. Take your cheesecake balls out of the freezer, and individually dip each ball in the white chocolate mixture. Place the finished dipped balls on a cookie sheet lined with wax paper for the chocolate to set.
8. Once the white chocolate has set, melt your milk or semi-sweet chocolate chips and add a small amount on top of each truffle, along with some crushed candy canes for decoration.
9. Enjoy these cheesecake truffles right out of the refrigerator and keep the truffles cold, since there is cream cheese in the recipe.
Username:  amabbate
City:  Geismar
State:  LA
Vote Totals:  53
User Comment
There are none at this time. 
   Official Rules      Help      Feedback   

Reason For The Season Recipe Contest

    Powered by © UPICKEM    All rights reserved.