Cheesecake Truffles
Easy to follow and also simply delicious, Cheesecake Truffles are the perfect festive finger food. This dessert hack is sure to be a favourite of friends and whānau.
Ingredients
- 1 tablespoons lemon zest
- 1/2 cup pistachios, finely chopped
- 1/2 cup cocoa
- 1/2 cup almonds, finely chopped
- 1/2 cup white chocolate, roughly chopped
- 1 strawberry cheesecake
- 1 tablespoons lemon zest
- 1/2 cup pistachios, finely chopped
- 1/2 cup cocoa
- 1/2 cup almonds, finely chopped
- 1/2 cup white chocolate, roughly chopped
- 1 strawberry cheesecake
- Step 1 of 3In a large bowl, mash the cheesecake, lemon zest and white chocolate together using a fork.
- Step 2 of 3Roll into walnuts size balls (if mix is too soft, put in the freezer for 10-15 minutes before rolling). Freeze rolled balls for 2 hours.
- Step 3 of 3Roll a third of the balls in the almonds, a third in the pistachios and a third into the cocoa. Refreeze until ready to serve.
Method
- Step 1 of 3In a large bowl, mash the cheesecake, lemon zest and white chocolate together using a fork.
- Step 2 of 3Roll into walnuts size balls (if mix is too soft, put in the freezer for 10-15 minutes before rolling). Freeze rolled balls for 2 hours.
- Step 3 of 3Roll a third of the balls in the almonds, a third in the pistachios and a third into the cocoa. Refreeze until ready to serve.
Nutrition per serving
1403 Kilojoules
Protein7 grams
Fat23 grams
Carbs25 grams
Sugars17 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 3In a large bowl, mash the cheesecake, lemon zest and white chocolate together using a fork.
- Step 2 of 3Roll into walnuts size balls (if mix is too soft, put in the freezer for 10-15 minutes before rolling). Freeze rolled balls for 2 hours.
- Step 3 of 3Roll a third of the balls in the almonds, a third in the pistachios and a third into the cocoa. Refreeze until ready to serve.