This recipe for chocolate-coated no-bake truffles shows you the steps for making rich and creamy bite-sized dessert treats. The homemade truffle filling blends melted white chocolate with soft cream cheese before it is formed into 24 balls for dipping.
Coat the white chocolate and cream cheese balls in melted dark chocolate or melted white chocolate, allow the chocolate to set, and serve! Yields 24 no-bake white chocolate truffles.
If you love truffle recipes, try No Bake Chocolate Truffles with Cookie Crumbs (Oreo balls) and No bake chocolate truffles.
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Why you'll love this recipe
- White chocolate truffles are a no bake recipe that are great for holiday season gifting, special occasions or bake sales
- The truffle mixture uses simple ingredients from the grocery store and comes together easily in a stand mixer or hand mixer. No food processor is needed
- No bake truffles store really well in the fridge for up to two weeks and up to 3 months in the freezer making them one of the best make ahead easy holiday dessert recipes
Looking for more cream cheese dessert recipes? Try my Quick Whipped Chocolate Chip Dip with Cream Cheese for a quick and easy no-bake treat!
Are you a white chocolate lover? Try Fudgy & Decadent Easy White Chocolate Brownies.
Ingredients needed to make this no bake dessert
For the truffles:
- White chocolate: Use good quality white chocolate bars or white chocolate baking bars, such as Bakers brand, Ghirardelli, or Lindt. These melt into smooth and creamy white chocolate which is perfect for this recipe. I do not recommend using white chocolate chips. These tend to contain stabilizers that prevent them from melting well. They usually create clumps instead of becoming smooth and creamy.
- Cream cheese: Use brick-style cream cheese rather than whipped or tub cream cream cheese. Be sure to remove it from the fridge at least 30-60 minutes prior to using to allow it come to room temperature. Straight-from-the-fridge cold cream cheese will not mix well and will instead create clumps of cream cheese in your truffle mixture
- Butter: I recommend using unsalted butter for this recipe. If you only have salted butter, go ahead and use it, though. Since there is only a small amount of butter in this recipe, it should be okay. Just like the cream cheese, be sure to remove the butter from the fridge at least 30-60 minutes prior to using to to allow it to come to room temperature
- Heavy cream: substitute with whipping cream or whole milk, if needed. For a festive holiday truffle recipe, substitute the heavy cream for eggnog and add ¼ teaspoon nutmeg!
- Vanilla extract
For coating the truffles:
- Vanilla-flavored candy melts, dark chocolate, or semi-sweet chocolate: I recommend using candy melts, candy coating chocolate or almond bark to dip the truffles in. I would not recommend using white chocolate chips, since they tend to not melt smoothly
- Chocolate shavings, if desired to decorate the tops of the truffles
If you are looking for truffles made with Oreo cookies and cream cheese, try Chocolate Truffles with Cookie Crumbs.
How to make
Step 1
Add white chocolate to a microwave-safe bowl and microwave in 30-second intervals, stirring in between, until melted and smooth.
Alternately, use a double boiler to melt the white chocolate. Do not melt the chocolate too far in advance, as you want the chocolate to still be smooth and melted when it is added to the cream cheese mixture. Set aside
Step 2
In the mixing bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, butter, heavy cream, and vanilla extract. Turn the mixture on low until the mixture begins to combine, then increase the speed to medium until mixture is well combined.
Step 3
With the mixer off, pour melted chocolate in to the cream cheese mixture. Turn mixer on to medium speed and mix well.
Step 4
Pour truffle mixture into a square Pyrex dish or square baking dish and smooth into an even layer. Cover with plastic wrap and refrigerate for at least 2 hours or until firm.
Step 5
Line a large baking sheet with waxed paper and set aside on your counter.
Step 6
Remove truffle mixture from the fridge. Using a small 1-inch cookie scoop, scoop mixture into 1-inch balls and roll gently between your palms to form into a ball. Place balls onto the prepared baking tray and refrigerate at least 30 minutes or until firm.
Step 7
Melt candy coating or dark chocolate in a microwave-safe bowl on 50% power in 30 second increments, stirring in between until melted and smooth.
Step 8
Place one truffle at a time into the melted candy coating. Coat truffle, turning it gently to coat on all sides. Lift dipped ball out using a fork and tap the end of the fork on the side of the bowl to allow the excess to drip down into the bowl. Immediately place onto wax paper, using another fork to gently nudge into place.
Step 9
Immediately sprinkle tops of the truffles with chocolate shavings or dip the tines of a fork into the melted chocolate and drizzle on top of truffles, if desired. Repeat with remaining truffles. Let cool for 30 minutes or until the chocolate coating is set.
How to store no bake truffles with cream cheese
After the chocolate coating has set on these creamy homemade truffles, place the truffles in an airtight container and store them in the fridge for up to two weeks.
To freeze, place truffles in a single layer on a parchment paper-lined cookie sheet and freeze at least one hour. Transfer frozen truffles to a freezer bag and store in the freezer for up to 3 months. Thaw at room temperature or in the fridge overnight.
To gift, place each truffle in a mini cupcake liner and place in a small bakery box.
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Ingredients
For Truffles:
- 1 12-ounce package white chocolate chopped (do not use white chocolate chips)
- 4 ounces cream cheese brick-style, room temperature
- ¼ cup unsalted butter room temperature
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
For Coating:
- 12 ounces vanilla-flavored candy coating such as almond bark or dark chocolate
- Chocolate shavings if desired to decorate
Instructions
- Add white chocolate to a microwave-safe bowl and microwave in 30-second increments, stirring in between, until melted and smooth. Set aside1 12-ounce package white chocolate
- In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, butter, heavy cream, and vanilla extract. Turn the mixture on low until the mixture begins to combine, then increase the speed to medium until mixture is well combined.4 ounces cream cheese, ¼ cup unsalted butter, ¼ cup heavy cream, 1 teaspoon vanilla extract
- With the mixer off, pour in melted chocolate. Turn mixer on to medium speed and mix well.
- Pour truffle mixture into a square Pyrex dish. Cover with plastic wrap and refrigerate for at least 2 hours or until firm.
- Line a large baking sheet with waxed paper and set aside on your counter.
- Remove truffle mixture from the fridge. Using a small 1-inch cookie scoop, scoop mixture into 1-inch balls and roll gently between your palms to form into a ball. Place balls onto the prepared baking sheet and refrigerate at least 30 minutes or until firm.
- Melt candy coating or dark chocolate in a microwave-safe bowl on 50% power in 30 seconds increments, stirring in between until melted and smooth.12 ounces vanilla-flavored candy coating
- Place 1 truffle at a time into the melted candy coating. Coat truffle, turning it gently to coat on all sides. Lift out using a fork and tap the end of the fork on the side of the bowl to allow the excess to drip down into the bowl. Immediately place onto wax paper, using another fork to gently nudge into place.
- Immediately sprinkle tops of the truffles with chocolate shavings or dip the tines of a fork into the melted chocolate and drizzle on top of truffles, if desired. Repeat with remaining truffles. Let cool for 30 minutes or until the chocolate coating is set.Chocolate shavings
Notes
- Store truffles in an airtight container in the fridge for up to two weeks.
- To freeze, place truffles in a single layer on a parchment paper-lined cookie sheet and freeze at least one hour. Transfer frozen truffles to a freezer bag and store in the freezer for up to 3 months. Thaw at room temperature or in the fridge overnight.
Comments
Mary
I hi, brick cream cheese is not available where I live..only the softer tub version.. what would be a substitute
many thanks
Kimberlee Ho
Mascarpone cheese could work since it has a similar consistency as brick-style cream cheese. You can also check out my other truffle recipes - some of those are made without cream cheese.