I absolutely love making holiday treats. You know it’s the holiday season in our house when our fridge has at least 5 lbs. of butter, 8-10 packages of cream cheese at any given time and 2 extra bags of flour and sugar in the pantry to ensure that I don’t run out of the essentials.
The big bake-palooza (as I like to call it) is this weekend. There’s quite a few coworker and neighbor gifts to make this year, which has me super excited! This year’s packages are going to have some old favorites and new ones too, which I plan on sharing with y’all next week.
While this particular recipe won’t be with the gifts this year (since they need to be refrigerated), I wanted to share these truffles with y’all, since this is still a delicious recipe if you’re looking for something to include with your holiday parties. I came up with this recipe for a local recipe contest with the newspaper. I was actually torn between an eggnog inspired dessert and a peppermint bark inspired dessert. This recipe idea won out though, because after asking some friends, it seems like a peppermint bark inspired recipe would be more popular, since quite a few people hate eggnog. Fair enough.
The great thing about these truffles is that they come together pretty quickly. It’s definitely an easy dessert recipe to add to your holiday menu! Just keep in mind since the recipe involves cream cheese, these truffles can’t sit out for too long without needing to be refrigerated. They actually taste a lot better cold anyway.
So, I’m sure you’re wondering how these little truffles did in the recipe contest! I won first place! FIRST PLACE! I still can’t believe it. The prize was a big deal too… $1000 to a local furniture store! (I can’t wait to share with y’all what we used that generous prize on, but I’ll save that for another post once it’s delivered.)
I’m also supposed to be in the paper tomorrow. Crazy, right? I’m completely giddy about that! I’m sure I’ll buy multiple copies for family.
Peppermint Bark Cheesecake Truffles
Source: an original
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
- With a spatula, whip up the cream cheese to a stirrable consistency.
- 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.
- Place the last two candy canes in a quart sized plastic ziploc-type 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.
- Chill the mixture well, for four hours or overnight.
- 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.
- In the meantime, melt your white chocolate for the coating (either in the microwave or with a double boiler).
- 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.
- 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.
- Enjoy these cheesecake truffles right out of the refrigerator and keep the truffles cold, since there is cream cheese in the recipe.