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Chocolate Chip Cheesecake Truffles

  • Makes: 40 truffles  
  • Freezes: excellent  
  • Preparation Time: 3h45 
  • Baking Time: 30 minutes 

Ingredients

Cheesecake

1 lb500g cream cheese, softened

1 can300ml Eagle Brand® Regular or Low Fat Sweetened Condensed Milk

½ cup125ml plain yogurt or sour cream

2 eggs

1 tsp5ml pure vanilla extract

¼ cup50ml Robin Hood® All Purpose Flour

1 cup250ml milk or semi-sweet chocolate chips

Toppings

Chopped nuts, sprinkles, cocoa powder, toasted coconut, graham cracker crumbs, chocolate cookie crumbs

Directions

  1 Preheat oven to 350ºF (180ºC). Line a 9” x 13” (3L) baking dish with parchment paper, overlapping the 2 longer sides for easy removal from pan.

  2 Beat cream cheese and sweetened condensed milk until smooth and creamy. Beat in yogurt. Add eggs one at a time, beating well after each addition. Add vanilla, flour and chocolate chips. Pour into prepared baking dish.

  3 Bake in preheated oven 30 minutes or until top is golden and firm to the touch. Cool to room temperature, cover and refrigerate until very cold, at least 3 hours or up to overnight.

  4 Roll cold cheesecake into 1” (5cm) balls. Roll into desired toppings.

Tip(s)

These truffles freeze very well. You can freeze them without any coating and roll them in your desired coating before serving.


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