Strawberry Cheesecake Truffles
These Strawberry Cheesecake Truffles are coated in semi-sweet chocolate and absolutely decadent. The filling is a combination of neufchatel cheese, oat flour, natural strawberry spread. and turbinado sugar. Which makes them slighter healthier!
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Measuring cups and spoons
- Spatula
- Microwave safe bowl
Ingredients
- 8 ounces Neufchatel cheese or cream cheese slightly softened
- 1 Cup + 2 tablespoons Oat flour
- ½ Cup Turbinado sugar
- 2 teaspoons Vanilla extract
- 2 Tbsp Semi-sweet chocolate chips
- ¼ Cup Natural strawberry spread
Chocolate coating:
- ¾ Cup Semi-sweet chocolate chips
Instructions
- Prepare a cookie sheet with parchment paper and lightly spray with cooking spray.
- In a medium bowl, combine neufchatel cheese, oat flour, sugar, and vanilla extract then mix until smooth with a spatula. Fold in the chocolate chips and strawberry spread.
- Place the dough in the freezer until the dough is firm or for about 20 minutes. Once firm, roll about 1 inch balls of cheesecake and place back in the freezer until hard again, or about 15 minutes.
- Melt the chocolate in a microwave-safe dish at 30-second intervals until it’s completely melted.
- Use a spoon to dip the balls into the chocolate, twirling it to make sure it's covered. Using a small spatula at the bottom, remove excess chocolate then carefully place it on parchment paper lined baking sheet.
- Place the truffles back in the freezer to harden up. Then serve them, or store them in the fridge for later.
Notes
- Turbinado sugar has a slightly grainier texture than plain sugar, so it's important to mix it well in the cheesecake blend.
- You can make your own oat flour by blending your oats in a blender for 15-20 seconds or until it reaches flour texture.
- Make sure to freeze the cheesecake batter before forming it into balls. Otherwise, it will be too sticky to handle and will be messy.
- After forming the cheesecake balls, freeze them until they are firm, so they don't melt after being dipped.
- Melt your chocolate in either a microwave-safe bowl at 30-second intervals. Also, you could use a double boiler and melt it over the stove.
- Store them in a container in the freezer or the fridge for up to 7 days.
