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Cheesecake Truffles

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"Bite-sized cheesecake truffles dipped in chocolate with the flavor of amaretto. They look adorable and taste amazing!"
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15 h 5 m servings 231
Original recipe yields 20 servings (20 truffles)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
  2. Combine cream cheese, sugar, and almond extract in a bowl and whip using an electric mixer on low speed until combined. Beat in eggs 1 at a time. Pour into the prepared pan.
  3. Bake in the preheated oven until set, 30 to 35 minutes. Remove from the oven and let cool for 1 hour; refrigerate for at least 3 hours more.
  4. Scoop cheesecake into small balls using a melon baller or a tablespoon-sized scoop. Place on a wax paper-covered cookie sheet. Freeze cheesecake balls, 8 hours to overnight.
  5. Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening until consistency is smooth and easy to work with.
  6. Dip each cheesecake ball into chocolate to coat; replace on the cookie sheet. Garnish with sliced almonds while chocolate is still warm.
  7. Refrigerate for 2 hours before serving.


  • Cook's Notes:
  • If you don't have a springform pan, it doesn't matter, as the cheesecake doesn't need to be pretty.
  • You can melt the chocolate using any method that works for you.

Nutrition Facts

Per Serving: 231 calories; 16.2 18 4.1 45 88 Full nutrition

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