Chocolate Peppermint Cheesecake Truffles

Chocolate Peppermint Cheesecake Truffles

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Chocolate Peppermint Cheesecake Truffles are filled with a minty cream cheese cookie filling, coated in dark chocolate, and sprinkled with crushed candy canes. These are an easy but classy treat to share at any Christmas gathering this year.

Chocolate Peppermint Cheesecake Truffles

Ingredients

One of the main ingredients for these Chocolate Peppermint Cheesecake Truffles is Andes Candies Cookies. These are chocolate cookies topped with melted Andes mints. They’re easy to make and I’ve linked the recipe above. However, if you don’t feel like making a whole batch of cookies just to make a batch of truffles, you could also use peppermint Oreos instead. Personally, I like to avoid the ultra processed Oreos and make everything from scratch, but in the hustle and bustle of Christmastime, it’s totally understandable to use a pre-made cookie here!

Andes Candies Cookies and hot cocoa

Organic Valley cream cheese is the other main ingredient to the filling and makes the truffles soft and silky with a little bit of tang. Then peppermint extract is added to enhance the minty flavor of the filling.

The chocolate coating just consists of melted dark chocolate and a little bit of Organic Valley butter. Crushed candy canes or peppermints can be added for a finishing touch.

Chocolate Peppermint Cheesecake Truffles

How to Make Chocolate Peppermint Cheesecake Truffles

Place the cookies in a food processor and blend until finely crumbled. Add the cream cheese and peppermint extract and pulse until combined.

Use a half tablespoon cookie scoop to form the dough into small balls. Place them on a parchment lined baking sheet and freeze for about one hour.

The dough will be pretty soft initially, so halfway through the chilling time, take the truffles out of the freezer and roll them between your hands to form them into smooth spheres. This is much easier once they are chilled! Return to the freezer for another half hour.

Chocolate Peppermint Cheesecake Truffles

Towards the end of the chilling time, melt the chocolate and butter in a double boiler. Be sure not to get any steam in the chocolate! If you don’t have a double boiler, place the chocolate in a microwave safe bowl and microwave for about 15-20 seconds at a time, stirring in between. When it is partly melted, add the butter and continue until the mixture is smooth and creamy. Be careful not to overheat the chocolate.

Remove the truffles from the freezer and place each one in the chocolate individually. Swirl them around with a fork until evenly coated. Then place the truffles back on the baking sheet and top with crushed candy canes if desired.

Chill the truffles in the freezer until the chocolate has hardened before serving. Store in the refrigerator for up to two weeks, or for several months in the freezer. Personally, I enjoy these frozen.

cross section of Chocolate Peppermint Cheesecake Truffles

I hope you enjoy these Chocolate Peppermint Cheesecake Truffles! Be sure to leave a rating below and let me know what you think in the comments! Happy truffle making!

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Chocolate Peppermint Cheesecake Truffles

These rich, chocolatey truffles are filled with a minty cream cheese cookie filling, coated in dark chocolate, and sprinkled with crushed candy canes.
Prep Time20 minutes
Cook Time5 minutes
Chilling Time1 hour
Total Time1 hour 25 minutes
Servings: 18 truffles
Rachel Alexandra

Equipment

  • Food processor
  • Double boiler
  • ½ Tbsp cookie scoop

Ingredients

Instructions

  • Place the cookies in a food processor and blend until finely crumbled.
  • Add the cream cheese and peppermint extract and pulse until combined.
  • Use a ½ Tbsp cookie scoop to form the dough into balls. Place them on a parchment lined baking sheet and freeze for one hour.
  • Halfway through the chilling time, take the truffles out of the freezer and roll them between your hands to form them into smooth spheres. Return to the freezer for another half hour.
  • When the truffles are chilled, melt the chocolate and butter in a double boiler. Be sure not to get any steam in the chocolate!
  • Remove the truffles from the freezer and place each one in the chocolate. Swirl it around with a fork until evenly coated. Then place the truffles back on the baking sheet and top with crushed candy canes if desired.
  • Chill the truffles in the refrigerator or freezer until the chocolate has hardened before serving. Store in the refrigerator for up to two weeks, or for several months in the freezer. Enjoy!

Notes

*If you don’t have a double boiler, melt the chocolate in the microwave. Do this in short increments and stir often to prevent over heating.
Recipe adapted from Handle the Heat.
Tried this recipe?Mention @roots_and_rosemary or tag #rootsandrosemary


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