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White Chocolate-Cheesecake Truffles

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"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."
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1 h 5 m servings 123
Original recipe yields 36 servings (3 dozen)


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  1. 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.
  2. 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.
  3. Shape mixture into balls using a teaspoon-sized scoop. Roll balls in chopped almonds.

Nutrition Facts

Per Serving: 123 calories; 5.4 18.2 1.2 3 73 Full nutrition

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