Bite-sized cheesecake truffles dipped in chocolate with the flavor of amaretto. They look adorable and taste amazing!

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Recipe Summary

prep:
30 mins
cook:
35 mins
additional:
14 hrs
total:
15 hrs 5 mins
Servings:
20
Yield:
20 truffles
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.

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  • 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.

  • 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.

  • 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.

  • 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.

  • Dip each cheesecake ball into chocolate to coat; replace on the cookie sheet. Garnish with sliced almonds while chocolate is still warm.

  • 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

231 calories; protein 4.1g 8% DV; carbohydrates 18g 6% DV; fat 16.2g 25% DV; cholesterol 44.5mg 15% DV; sodium 87.6mg 4% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/28/2019
Made these as directed but dipped only half in the white chocolate and the balance in milk chocolate. They are very tasty. It was a little difficult to get them into nicely shaped round balls but not a big deal. I'm testing freezing these (as I'd like to put them away for Thanksgiving). I'll report back on the results once my test is complete. UPDATE (11/28/19): Took these out of the freezer to serve with dinner tonight. They thawed out beautifully and the chocolate did not turn white in the freezer which is what I was afraid of. Thanks for the recipe! Read More
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