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Chocolate Chip Cheesecake Truffles

Rate this recipe
36 rating(s)
  • Makes: 40 truffles  
  • Freezes: excellent  
  • Preparation Time: 3h45 
  • Baking Time: 30 minutes 

Ingredients

Cheesecake

500g1 lb cream cheese, softened

300ml1 can Eagle Brand® Regular or Low Fat Sweetened Condensed Milk

125ml½ cup plain yogurt or sour cream

2 eggs

5ml1 tsp pure vanilla extract

50ml¼ cup Robin Hood® All Purpose Flour

250ml1 cup milk or semi-sweet chocolate chips

Toppings

Chopped nuts, sprinkles, cocoa powder, toasted coconut, graham cracker crumbs, chocolate cookie crumbs

Directions

  1 Preheat oven to 350ºF (180ºC). Line a 9” x 13” (3L) baking dish with parchment paper, overlapping the 2 longer sides for easy removal from pan.

  2 Beat cream cheese and sweetened condensed milk until smooth and creamy. Beat in yogurt. Add eggs one at a time, beating well after each addition. Add vanilla, flour and chocolate chips. Pour into prepared baking dish.

  3 Bake in preheated oven 30 minutes or until top is golden and firm to the touch. Cool to room temperature, cover and refrigerate until very cold, at least 3 hours or up to overnight.

  4 Roll cold cheesecake into 1” (5cm) balls. Roll into desired toppings.

Tip(s)

These truffles freeze very well. You can freeze them without any coating and roll them in your desired coating before serving.


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