White Chocolate-Cheesecake Truffles

So little effort, for such a big reward. These delectable truffles of white chocolate, with a hint of lemon and crushed butterscotch for crunch, go down a treat. I made these as gifts for Christmas, and everyone moaned with delight and said they tasted just like a cheesecake. Store truffles in a tightly covered container in the refrigerator if not serving immediately. They can also be frozen.

By XjacyX

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Recipe Summary

prep:
40 mins
cook:
10 mins
additional:
15 mins
total:
1 hr 5 mins
Servings:
36
Yield:
3 dozen
Nutrition Info
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified

Directions

  • Place white chocolate chips 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. Remove from heat.

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  • Pour butterscotch candy into chocolate and stir to combine. Add powdered sugar, sour cream, lemon zest, and salt; stir to combine. Stir in vanilla wafer crumbs. Let mixture chill in the refrigerator until firm, 15 to 20 minutes.

  • Shape mixture into balls using a teaspoon-sized scoop. Roll balls in chopped almonds.

Nutrition Facts

Per Serving:
123 calories; protein 1.2g; carbohydrates 18.2g; fat 5.4g; cholesterol 3mg; sodium 73.1mg. Full Nutrition
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