This recipe is for the most delicious bites of smooth nut butter cheesecake, covered with a crunchy chocolate shell. I love the taste of cashew and peanut butter combined with chocolate, it’s simply delicious!

These bites of heaven don’t require any baking at all. Whether you are whipping them up for a party, a quick dessert, or a snack to keep in the fridge, these delights are sure to impress.

Imagine biting into a soft, creamy center of nut butter and cream cheese, talk about a taste explosion. It’s the perfect marriage of sweet and salty, with the creamy filling wrapped in a silky chocolate coating.

These healthy truffles are the best sweet fix to stock your freezer with! They have a rich nutty buttery flavor, and are coated in a magic chocolate shell for that perfect sweet and salty combo that will leave you craving for more!

Truffles are one of my favorite types of recipes because they pack such a big punch of flavor into such a tiny package. These unassuming little balls of deliciousness could contain tons of different flavors, but when you bite in and discover that these are luscious, rich nut buttery…oh boy, you are in for a treat!

There are just a couple of very basic steps to make these Nut Butter Cheesecake Truffles. And just in case you want to make these even easier, you can skip the chocolate coating and enjoy the cheesecake truffles sans chocolate!

This recipe is a winner on so many levels and are always a crowd-favorite. Decorate your truffles with sprinkles or other candy coatings just after dipping, or drizzle melted chocolate over top.

Warning… These truffles fall into the category of “I-bet-you-can’t-eat-just-one- category”! So, I must warn you, you should try to make the truffles very small, the ingredients are rich and you want them to be one small bite!

Although they look a million dollars, the recipe is quick and easy. No-bake means no stress! This recipe takes minimal prep time and is incredibly straightforward. Even if you are  new to the kitchen, you will feel like a pro after making these.

This luscious flavor combination in a form of small bites is perfect treat to take to a pot luck or family gathering or to give away as gifts. Simply wrap them in some decorative cellophane with a pretty bow and delight someone with a treat made with love.

Or alternative keep some in the freezer to enjoy yourself when you feel like a “lil somethin”!

Nut Butter Cheesecake Truffles

Creamy peanut butter and whipped cream cheese conveniently coated in a dark chocolate shell. The ultimate quick + easy healthy snack. Smooth, creamy and perfect, no bake, bite sized dessert, treat or handmade holiday gift!

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword chocolate covered bliss balls, clean eating candy, clean eating dessert or snack, no bake peanut butter bliss balls, nut butter cheesecake truffles, nut butter snack balls

Servings 20

Ingredients

• 1 cup cream cheese
• 1/2 cup cashew (or almond butter or more peanut butter)
• 1/2 cup creamy peanut butter
• 2 tablespoons honey or maple syrup
• 2 teaspoons vanilla extract

Chocolate Coating

• 1 cup chocolate chips
• 1 tablespoon coconut oil

Instructions

• Combine the cream cheese, cashew and peanut butter, honey and vanilla extract in a mixing bowl and beat with an electric mixer until smooth and creamy or by hand until well combined. Taste test and add more honey or vanilla if you think it needs it.

  Cover the mixture and refrigerate (1-2 hours).

  Line a tray with a sheet of parchment paper. Using small ice-cream scoop, scoop the cheesecake mixture onto the parchment paper lined tray, using your hands to roll and shape into 1-inch balls and make them smooth.

  Try to make them small, because they are so rich and you want small bites. Don’t worry if they are not perfectly round - imperfection is part of their charm! This recipe makes 20-24 balls depending on size.

   Place them in the freezer to firm and set (30 minutes to 1 hour).

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave with 30 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Line another tray with parchment paper and set aside.

  Place each nut butter ball into the melted chocolate. Use two forks to roll it around until fully coated. Carefully remove it, letting any excess chocolate drip back into the bowl, and place it on a wire rack set over a piece of parchment paper. Repeat to coat remaining balls.

  Work quickly as the chocolate will start to set in a couple of minutes. Remove the balls in small batches - take just 3-4 from the freezer at the time.

  When the chocolate has hardened,you can reheat any leftovers of the melted chocolate, transfer to a zip lock bag, cut the corner off and drizzle over the truffles.

  Refrigerate coated truffles until completely firm before serving.

  Store in the refrigerator for up to 5 days. Alternatively, you can store in the freezer in an air tight container up to 3 months. Simply remove the truffles from the freezer and allow them to thaw about 10 minutes before eating.

   

   

   

   

Print Recipe

If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites