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    Home » Truffles & Candies

    No Bake White Chocolate Truffles with Cream Cheese

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    2 Comments

    Dec 3, 2023

    (updated Apr 6, 2024)

    by Kimberlee Ho

    Jump to Recipe

    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.

    Decorated chocolate ruffles made with cream cheese in a serving dish.

    Please note: As an Amazon Associate I earn from qualifying purchases made by clicking the links in my post.

    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.

    Chocolate coated no bake cream cheese truffles.

    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.

    Ingredients needed to make no bake white chocolate truffles with cream cheese.

    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

    Add white chocolate to a microwave-safe bowl to melt.
    Add white chocolate to a microwave-safe bowl and melt in 30-second increments
    Melted white chocolate for the truffles.
    Set aside melted white chocolate while you prepare the cream cheese mixture

    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. 

    Add softened cream cheese to the bowl of a mixer.
    Add cream cheese to bowl of a stand mixer
    Add butter to mixing bowl with the cream cheese.
    Add butter
    Add heavy cream to the mixer bowl.
    Add heavy cream
    Add vanilla to the butter, cream cheese and heavy cream.
    Add vanilla and mix until smooth and creamy

    Step 3

    With the mixer off, pour melted chocolate in to the cream cheese mixture. Turn mixer on to medium speed and mix well.

    Add melted white chocolate to the bowl of a mixer.
    Add melted white chocolate to cream cheese mixture
    Mix until blended and smooth.
    Mix well until smooth and creamy

    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.

    Add truffle mixture to a square baking dish.
    Pour truffle mixture into a square baking dish and smooth into an even layer
    Cover the truffle mixture with plastic wrap then chill.
    Cover with plastic wrap and chill

    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.

    Scoop into one inch balls.
    Use a small scoop to scoop out truffle mixture
    Roll truffles into a smooth ball between your palms.
    Roll between your palms to make a smooth ball
    Place truffles onto a prepared baking sheet after rolling them.
    Place truffles on wax paper-lined baking tray
    Chill truffles while you melted the chocolate for dipping.
    Chill in the fridge while you melt the coating chocolate

    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.

    Melt chocolate in the microwave for dipping.
    Place candy coating in microwave-safe bowls
    Melted white chocolate and dark chocolate for dipping.
    Melt in the microwave until smooth and creamy

    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.

    Dip truffles one at a time in the melted chocolate.
    Coat truffles with melted chocolate, one at a time
    Tap excess chocolate off the truffle by tapping the end of the fork on the side of the bowl.
    Tap off excess chocolate by tapping the end of the fork on the side of the bowl
    Gently nudge truffle off fork onto prepared baking sheet to set.
    Gently nudge the truffle onto the baking tray with another fork
    Use the tines of a fork dipped in melted chocolate to add decoration to the top of the truffles.
    Sprinkle the top with chocolate shavings or dip the tines of a fork in melted chocolate to drizzle over top

    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.

    Add chilled truffles to melted white chocolate to coat.

    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.

    FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

    No bake white chocolate truffles make for the perfect holiday gift or dessert treat.

    Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

    No bake white chocolate truffles ready to be served.

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    White chocolate truffles are no bake and perfect for gifting.

    No Bake White Chocolate Truffles with Cream Cheese

    Homemade no-bake truffles make for a rich and creamy bite-sized treat. The truffle filling blends white chocolate with cream cheese to make 24 balls for dipping.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 20 minutes minutes
    Chilling Time: 3 hours hours
    Total Time: 3 hours hours 20 minutes minutes
    Course: All Recipes, Baking, Dessert, Snack
    Cuisine: American
    Keyword: cream cheese truffles, no bake truffles, no bake truffles with cream cheese, white chocolate truffles
    Servings: 24
    Calories: 124kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Equipment

    • baking sheet
    • parchment paper
    • Stand Mixer
    • 1-inch cookie scoop
    • square Pyrex dish

    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
    US Customary - Metric

    Instructions

    • Add white chocolate to a microwave-safe bowl and microwave in 30-second increments, stirring in between, until melted and smooth. Set aside
      1 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.


    Nutrition

    Calories: 124kcal | Carbohydrates: 11g | Protein: 0.4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 20mg | Potassium: 10mg | Sugar: 10g | Vitamin A: 159IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 0.01mg
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!

    Filed Under

    Truffles & CandiesNo BakeIntermediateBirthdayHolidays
    « Crunchy & Buttery Homemade Toffee Bits
    Quick Whipped Chocolate Chip Dip with Cream Cheese »

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      Comments

    1. Mary

      January 26, 2024 at 12:56 am

      I hi, brick cream cheese is not available where I live..only the softer tub version.. what would be a substitute
      many thanks

      Reply
      • Kimberlee Ho

        February 18, 2024 at 3:17 pm

        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.

        Reply

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